Ridiculously simple and easy Creme Egg Chocolate Bark with only TWO ingredients (three if you add sprinkles!). It doesn’t get any easier or yummier for Easter than this no bake recipe.
Well hello! I’m easing into spring with the seriously tempting Creme Egg Chocolate Bark!
We’ve gone over a few times what BARK is…. it’s simply a slab of chocolate for you to add delicious toppings! I love mine topped with salted almonds too – so good!
Shops sell chocolate bark for a fortune (*cough*, Hotel Chocolat) but it’s ridiculously easy to make yourself at home.
What you’ll need to make this recipe
You’ll need chocolate, creme eggs (or a mix of creme eggs and mini creme eggs) and sprinkles. That’s IT! 🙌
I like to get my BRIGHT sprinkles from eBay or Iced Jems great website. You can also sometimes get lucky in places like TKMaxx/Homesense, Home Bargains and B&M bargains, plus any local cake decorating shops. I never find good ones in supermarkets… do you?
To set the bark on, you’ll need a flat baking tray with some tin foil or baking parchment on top.
I mention this EVERY time but I SUPER recommend Callebaut chocolate – I get mine from Makro online. It’s amazing quality Belgian chocolate and tastes insanely good. It’s about £18 for two and a half KG of chocolate and it comes in lovely big chips that melt super nicely and are perfect for cookies and muffins. Plus it works out CHEAPER per 100g than the nasty chocolate chips you buy in the supermarket.
You might have noticed that my Creme Egg Chocolate Bark is the top layer of my epic Creme Egg Millionaire’s Shortbread recipe! If you’d like to add the caramel and shortbread base, get that recipe here.
- 500g chocolate (use milk, white or dark)
- Creme Eggs (or mini creme eggs too!)
- Prepare a flat baking tin by lining it with tin foil or baking parchment. Set aside.
- In a large heatproof bowl, melt your chocolate (break it into chunks first if it's a solid bar). Melt on 30 second intervals on high in the microwave, stirring after each interval.
- Meanwhile, cut your creme eggs into halves or quarters. Once your chocolate is melted, pour onto your tray and smooth out with the back of a spoon, until it's around a cm thick. Arrange the creme eggs artfully on top and scatter sprinkles.
- Chill for around 30 minutes in the fridge, then cut into pieces.
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