Go Back

Easter Chocolate Bark

Prep Time15 mins
Total Time15 mins


  • 150 grams milk chocolate
  • 150 grams dark chocolate
  • 100 grams white chocolate
  • 150 grams mini eggs, roughly chopped or other easter candy
  • 1 tbsp freeze dried raspberries optional


  • Line a large baking tray with parchment paper or foil.
  • Melt the three chocolates in separate bowls, either with a bain marie or in the microwave. Microwave for roughly a minute, then stir and let stand, the remaining chunks will melt! Start by melting the milk and the dark.
  • Pour the dark chocolate in a rough zig zag pattern on to the parchment paper, followed by the milk. Try and fill in some of the gaps with the milk chocolate - you are aiming for a solid rectangle.
  • Melt the white chocolate and drizzle over the top.
  • Use a spoon to swirl through the chocolates and spread them out slightly, filling any gaps.
  • Sprinkle over the mini eggs and the freeze dried raspberries and place in the fridge to set for at least an hour.
  • Break in to shards and store in an airtight container. I like to keep it in the fridge to keep that snap of the chocolate!