White Chocolate Mini Egg Bark
Looking for a delicious and easy way to use up all those leftover mini chocolate eggs from Easter? Try this recipe for white chocolate mini egg bark. It's quick and simple to make, and the end result is a beautiful and colorful treat.
Equipment
Ingredients
- 12 oz Bakers white chocolate (1 cup white chocolate chips - see notes)
- 1/2 cup mini eggs halved
- Optional: food coloring
- Optional: pastel colored sprinkles
Instructions
- Place white chocolate or white chocolate chips (see notes if you use chocolate chips) in a microwave-safe bowl and melt in 30-second intervals, stirring in between each time. Stop heating once 3/4 of the chocolate is melted, and continue stirring until fully melted.
- Optional Step: Divide the melted chocolate into separate bowls and add food coloring to each one. Note that the food coloring may cause the chocolate to seize up slightly.
- Line a sheet pan with parchment paper and spread the melted chocolate over it in an even layer. Use as much or as little chocolate as you prefer.
- Sprinkle mini eggs over the melted chocolate, pressing them in gently. At this stage, you can also add other toppings such as sprinkles, candy, or nuts.
- Refrigerate the chocolate for 30 minutes until it is set. Remove from the fridge and break into pieces using your hands or a knife.
Notes
If you use chocolate chips, the chocolate will not temper. That's okay. Just store it in the fridge, but it will melt when you touch it. It still tastes good.
Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 51mg | Fiber: 1g | Sugar: 23g
Servings: 16 servings
Calories: 225kcal