Happy Easter everyone! I’m so excited about little man’s first Easter. I’m still trying to figure out how to get things done while entertaining a baby, but I’m starting to get the hang of it. I try to squeeze in a shower, laundry, or dishes while he is sleeping and haven’t had a chance to cook anything since he arrived. Thank goodness my husband has been keeping us fed.
I do miss the kitchen though since I love to cook, so I thought I’d come up with a quick, easy, and festive dessert for Easter, Cadbury Mini Egg Chocolate Bark. This is a fun take on my sister’s Christmas Peppermint Chocolate Bark and my Cadbury Mini Egg blondies from last year.
4 11 oz bags of white chocolate
1 bag Cadbury Mini Eggs
1 tablespoon olive oil
food coloring (optional)
Start by covering a large cookie sheet (preferably one that has sides) with wax paper. Next, place one bag of Cadbury Mini Eggs into a closed zip lock bag and beat with a meat tenderizer until the candy is crushed.
Next, pour the 4 bags of white chocolate chips into a glass bowl over a pot of simmering water. Make sure that the water is not touching the bottom of the bowl so that your chocolate does not burn. White chocolate is a lot more temperamental than milk chocolate, so I add in about a tablespoon of olive oil to keep it from getting chalky. Stir with a spatula until smooth. A few lumps is ok since the chocolate will be spread into a cookie sheet and covered with Cadbury Mini Eggs.
Work quickly to spread the white chocolate evenly onto the cookie sheet. For an Easter egg swirl of color, drizzle food coloring over the white chocolate and then mix lightly with the spatula. Pour the crushed candy evenly onto the chocolate, and then press gently so that it adheres into the bark. Let the chocolate come to room temperature before you put it into the fridge so that it does not become chalky. Once it is chilled through, break apart by hand and serve.