Love making fun food with kids? This Fancy Easter Bark is just the project you were looking for - an amazing treat and family fun!
Cover a sheet pan with parchment paper and collect all ingredients
Put coconut in a sandwich bag and add two drops of purple food coloring.
Manipulate the bag between your fingers until the coconut is evenly colored then spread out on a paper towel to dry. Set aside.
Put Cadbury mini eggs in a storage bag and crush them with a rolling pin. Set aside.
Melt a bar of milk chocolate plus half of the chocolate chips in the microwave in 30-second intervals, mixing in between until melted.
Add remaining chocolate chips and mix. If not melted, put in the microwave for 30 seconds.
Spread melted milk chocolate evenly over the parchment paper-covered sheet pan with an offset or rubber spatula. Refrigerate for 15 minutes or until cool and solid.
Melt white chocolate as above.
Spread the white chocolate evenly over the cooled milk chocolate layer.
Cover with sprinkles, crushed mini eggs, colored coconut, and any other toppings you wish before the white chocolate layer cools.
Melt the colored chocolate melts as above and drizzle over the top with a spoon. Allow cooling in the refrigerator for at least a half-hour or until hard.
Once completely cooled and hardened, peel the parchment paper from the bottom of the bark and break it into large pieces.
Keep in an airtight container for up to 10 days.
Ingredients
Directions
Cover a sheet pan with parchment paper and collect all ingredients
Put coconut in a sandwich bag and add two drops of purple food coloring.
Manipulate the bag between your fingers until the coconut is evenly colored then spread out on a paper towel to dry. Set aside.
Put Cadbury mini eggs in a storage bag and crush them with a rolling pin. Set aside.
Melt a bar of milk chocolate plus half of the chocolate chips in the microwave in 30-second intervals, mixing in between until melted.
Add remaining chocolate chips and mix. If not melted, put in the microwave for 30 seconds.
Spread melted milk chocolate evenly over the parchment paper-covered sheet pan with an offset or rubber spatula. Refrigerate for 15 minutes or until cool and solid.
Melt white chocolate as above.
Spread the white chocolate evenly over the cooled milk chocolate layer.
Cover with sprinkles, crushed mini eggs, colored coconut, and any other toppings you wish before the white chocolate layer cools.
Melt the colored chocolate melts as above and drizzle over the top with a spoon. Allow cooling in the refrigerator for at least a half-hour or until hard.
Once completely cooled and hardened, peel the parchment paper from the bottom of the bark and break it into large pieces.
Keep in an airtight container for up to 10 days.