Easter Bark: Two Ways (Creme Egg Bark & Jelly Bean Bark)
Simple and festive way to use Easter candy to make chocolate bark.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2 loaf pans of chocolate bark
For the Creme Egg Bark:
- 8 oz of good quality chocolate
- 6 mini creme eggs cut in half
For the Jelly Bean Bark:
- 8 oz good quality chocolate
- ¼ cup of mini jelly beans
In a double boiler, or using a pan with a heat proof glass bowl over top, bring water to a low boil. Add broken up pieces of chocolate to the top portion of your double boiler. Cook over medium low heat until the chocolate melts and is smooth.
In the meantime line 2 loaf pans with parchment paper.
Once the chocolate is melted pour half into each pan. Spread out evenly.
In one pan add the jelly beans to the top.
In the other pan add the creme eggs, creme side up.
Allow to set in the fridge.
Break into pieces.
Serve with a big old Easter smile!
I did not temper my chocolate for two reasons:
I'm lazy!
It gets eaten so quickly it wasn't a big concern!
Use any candy you like. Be creative!