Cadbury Easter Egg Bark

The absolute hardest part of staying away from sugar for me has been these:



I knew they were coming. I saw them in the market around mid February. Then March rolled around and they were everywhere. I mean everywhere.

They are my most favorite candy on the plant. I just love them so much. I bought 2 bags of them. One to make this recipe and one for John and the boys to much on. I successfully managed to not eat a single one until March 15th. I knew I was going to allow myself to cheat a bit that day. Our wonderful friends Ken and Eva threw me 50th birthday party at their home. All my family and friends were there. I always bring something to a party, and it's usually a dessert, so that night I brought this bark.  It was such a great evening and since I was allowing myself to cheat, I got to eat a piece of it. It was so good. I'm kinda glad I held out and waited cause I think that made it taste even better.

The hardest part of making this recipe was chopping the mini eggs. I tried the mini food processor, it chopped them up too much, tried putting them in a bag and whacking them with a rolling pin, same result. I ended up very carefully putting them on a cutting board and cutting them in two with a  big knife, then cutting each half in pieces. If any of you figure out a better way, please let me know!

Just make sure to have your chopped mini eggs ready before you start melting the chocolate.




Cadbury Easter Egg Bark
Printable recipe
adapted from a recipe at Tutti Dolci
1- 8oz bag Cadbury Mini Eggs, chopped
1- 16oz package of vanilla Candi-Quick (or 1 pound white chocolate, chopped)
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped

Before you begin melting the chocolate, chop the mini eggs up! You need to have this ready when your chocolate is ready.

Line an 11 x 17-inch jelly roll pan with parchment paper. Melt the Candi-Quick in the microwave according to the manufacturers directions. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 20 minutes. Remove pan from refrigerator and leave at room temperature while melting remaining chocolate.

Place bittersweet and semisweet chocolate in the microwave and microwave on low power in 1 minute intervals and then 30 second intervals until melted. Let stand 5 mins. Pour melted chocolate over white chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with chopped Cadbury eggs. Chill in the refrigerator until completely set, about 1 hour.

Carefully lift parchment paper and place bark on a cutting board; then use a sharp knife to cut the bark into pieces. Just chop away, no need to have look-alike pieces.  Pack in an airtight container with wax paper between layers; store at room temperature up to 1 week.