Easter egg bark recipe

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  • Serves 10
  • 30 mins to make, plus setting
  • 290 calories / serving
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Make this stunning chocolate bark for an Easter treat with a difference. Made with swirls of milk and white chocolate and topped with pastel-coloured chocolate eggs and mini mallow bunnies and chicks, it makes a lovely edible gift or indulgent snack. Just snap off a piece off and enjoy!

Put the milk chocolate pieces into a heatproof bowl. Bring a pan of water to the boil and set the bowl on top, making sure the water doesn’t touch the bottom of the bowl. Leave the chocolate to melt, stirring occasionally. 

Meanwhile, grease a tin about 20cm (8in) x 26cm (10in) and line with nonstick baking paper or cling-film. Once the milk chocolate has melted completely, pour into the prepared tin and spread out to the edges. (If you don’t have a tin the right size, then lay a piece of nonstick baking paper on a baking tray and just spread the chocolate out to around the same size.)

Clean the bowl, then add the white chocolate pieces and set over the pan of boiling water to melt. Once melted, drizzle over the milk chocolate and use a cocktail stick or skewer to swirl the milk and white chocolate together.

Bash the bag of micro eggs on one side to crush some of the eggs, then sprinkle the whole and crushed eggs over the swirled chocolate. Push in some marshmallow bunnies and chicks. Leave in a cool place to set, before breaking up into pieces.

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  • Ingredients

  • 3 x 150g bars milk chocolate, broken into chunks
  • butter, for greasing
  • 50g (2oz) white chocolate, broken into chunks
  • 1 x 90g pack micro eggs or Mini Eggs
  • handful Easter bunnies & chicks mallow mix
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  • Energy 1326kj 290kcal 15%
  • Fat 18.2g 26%
  • Saturates 11g 55%
  • Sugars 35.4g 39%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 35.9g Protein 4.3g Fibre 1.2g

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