Easter Bark

With Easter weekend just around the corner it seemed only right to post a recipe that can be used to get through the mountain of leftover chocolate no doubt will be filling up houses everywhere this time next week.

If you’re anything like me, it will have taken a massive amount of effort to resist the Easter eggs that have been hanging around in cupboards for the last couple of weeks and by midnight on Easter Sunday whatever little willpower was there to start with is well and truly out of the window. To save you from succumbing to this and eating 3 Easter eggs in the space of a Made In Chelsea ad break (this may or may not have happened to me last Monday), I’m sharing my Chocolate Bark (Easter edition) – it’s okay, you can thank me later.

The measurements below are the amounts I use when making this with chocolate bars but you don’t really need to measure any ingredients for this – it’s all about getting creative and using whatever ingredients you have in along with the flavours you love!

Top Tips

Marbling milk or dark chocolate with white creates gorgeous patterns and will make your bark a truly impressive gift. To do this, melt white chocolate separately and pour a small amount over your milk or dark chocolate, before gently swirling the two together using a cocktail stick or thin skewer.

Be as creative as you want with toppings. I’ve used jelly sweets and easter chocolates in this recipe because it’s a great way to make something fun with children whilst they’re on Easter holidays but for adult variations nuts and seeds can be added for an extra crunch and dried fruit can be used for a sweet chewy texture. My favourites are sea salt and dark chocolate, white chocolate with cherries and cranberries and milk chocolate with pecans and hazelnuts!


Ingredients (Makes 1 12 inch block)

450g Milk Chocolate, chopped up

Selection of Chocolates and Jelly Sweets

Hundreds & Thousands

50g White Chocolate, chopped up


Before you start, line a 12 inch shallow baking tray with greaseproof paper.

Add all the milk chocolate to a ceramic bowl and melt it slowly above a medium pan of simmering water (making sure the base of the bowl doesn’t touch the water).

Once the chocolate is melted and smooth transfer it to the prepared dish and leave in the fridge until semi set (this should take about 15 minutes). You want the chocolate to be set enough so the decorations don’t sink straight to the bottom but not too set that they won’t set in the chocolate.

Whilst the chocolate base is setting get all your sweets, sprinkles and white chocolate ready. To melt the white chocolate place it in a small ceramic bowl over a saucepan of simmering water – again making sure the base of the bowl doesn’t touch the water.

After 15 minutes of chilling, take the chocolate out of the fridge and go to town on decorating. Push the sweets and chocolate slightly into the chocolate so they become embedded in the chocolate and won’t fall out once the bark is set.

The white chocolate can be marbled in before the sweets are added or can be drizzled on top at the end (as in the picture above).

Leave to set in the fridge for another 30 minutes before cutting into pieces and serving up or wrapping in cellophane as a gift.

This can be kept in the fridge for up to 2 weeks after made.

Have a great Easter everyone whatever you’re up to, see you soon!

Helena x


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