The best part of the beginning of every year is how much chocolate I get to eat 😛 First its Valentine’s Day, then my birthday and then EASTER! And, who doesn’t love Easter chocolate! Speckled eggs, marshmallow eggs, chocolate bunnies. These days the sales for Easter chocolate seem to start earlier & earlier, which is great for a chocoholic like me 😛 This is a great recipe to use up any “left-over” chocolate eggs (haha, yeah I know right? left-over?).
- 1 King Size block Whittaker’s White Chocolate
- half cup of speckled eggs
- half cup of M&M speckled eggs
- rainbow sprinkles
- Pop 3/4 of the block of Whittaker’s white chocolate into a thoroughly dry microwave proof bowl (this part can be done on the stove top bain-marie style)
- Microwave on high for 30 seconds. Stir (preferably with a silicone spatula)
- Microwave for another 30 seconds. Stir.
- Chocolate should be melted. Keep going in 10 second increments if not. Do stir after each increment as white chocolate will seize up quite easily.
- Add in the remaining 1/4 of the block and stir until melted chocolate is smooth.
- Line a cookie sheet with baking paper.
- Spread the white chocolate onto the baking paper – up to you how flat you want the bark. I did mine about 0.5-1cm high.
- Sprinkle both types of speckled eggs onto the white chocolate. Press down on each egg, to secure it into the chocolate.
- Shake the sprinkles evenly on top of the white chocolate.
- Set aside for approx 3 hours (or 30 minutes in the fridge), or until chocolate is once again a solid mass.
- Cut/Break into pieces.
- Store in an airtight container.
P.S. I’ve just used speckled eggs in this recipe, but you can throw on chocolate bunnies, marshmallows, nuts, dried fruit.