Mm Easter Egg Chocolate Bark Recipes

M&M® EASTER EGG CHOCOLATE BARK

Steps:

• This is an easy recipe, but here's a good tip: You should work fairly fast after the chocolate has melted. So, if the kiddies are helping out, move them along. The chocolate will start to harden after a few minutes, so have everything ready to go before you start as far as ingredients, and utensils you are using.
• Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
• Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
• Quickly add the remainder of the chopped chocolate to the bowl and stir briskly until melted and shiny. It's ok if there are a few small unmelted pieces.
• Place 3 ramekins/bowls and place about a 1/4 cup or a couple of dollops of chocolate in each one. Add some gel using a toothpick to swirl into the chocolate and repeat with other colors and mix with chocolate well with a spoon quickly for the next steps.
• Pour the remainder of the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Start by picking a color and spooning it over the chocolate in random drizzles, then repeat with the other two. Grab a tooth pick or end of a spoon handle and start swirling your pretty designs.
• Add your M&M's® all over your chocolate, the follow with sprinkles.
• Let the bark harden completely at room temperature, about 1 hour.
• If you need to speed up the process, refrigerate for a few minutes. Don't leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will "sweat" or even crack when brought to room temperature.
• Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

EASTER CANDY BARK RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
• Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
• Sprinkle with sea salt.
• Freeze until firm to the touch, at least 20 minutes.
• Break the bark into pieces and serve.
• Enjoy!

EASTER CHOCOLATE BARK

Steps:

• Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).
• Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.
• When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.