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Easter Chocolate Bark
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Easter Chocolate Bark

Makes 20 cm x 30 cm slice tin
Prep Time 20 minutes
Easy As
Ingredients
250 g dark chocolate
125 g white chocolate
10 g freeze dried raspberries, lightly crushed
100 g mini candy Easter eggs

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Line a 20 cm x 30 cm slice tin with baking paper.
Step 2
Break the dark chocolate into small pieces and place in a heatproof bowl. Melt over simmering hot water. Alternatively, you can use the microwave, heating the chocolate in 30 second bursts on high power. Gently stir until smooth.
Step 3
In a separate bowl melt the white chocolate.
Step 4
Pour the dark chocolate into the prepared tin, spreading out evenly. Drop spoonfuls of the white chocolate randomly over the dark and, using a skewer or tip of a knife, swirl to make a decorative pattern. Scatter over the crushed raspberries and mini easter eggs. Refrigerate until chocolate is set. Break into pieces to serve.
Tips
Switch It Up
Replace dark chocolate with milk chocolate.
We have used candy coated easter eggs but use any small chocolate egg you like.
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Servings
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 g dark chocolate
125 g white chocolate
10 g freeze dried raspberries, lightly crushed
100 g mini candy Easter eggs
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Easter Chocolate Bark
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