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Recipes // Homemade Easter Bark

 With Easter a few days away, I wanted to give out little gifts for work friends to share with their families over the Easter period. Whilst buying shop bought items would be much more convenient and less time consuming, it isn't as fun, is it?

So, I decided to get my baking hat on and stand in the kitchen for 6 and a half hours instead. After scouring the internet for inspiration, I found three recipes which would make the most perfect Easter gifts. 

I made Easter Bark, Salted Chocolate Truffles and Creme Egg Fudge (I know, I MADE fudge!). The Salted Chocolate Truffles recipe is from The Londoner which you can find here. I will be posting the Creme Egg Fudge recipe in a few days but today let's talk about some Bark!

Easter Bark
You will need:
a baking tray
greaseproof paper
300g white chocolate
pastel coloured sweeties - pick out the brown ones and eat put back in the packet, we won't be using these. I used Smarties, Reeces Pieces, M&M's, M&M's Peanut, M&M's Crispy, ASDA Coloured Beans (in the bakery aisle) and Malted Eggs.

In hindsight, making this really isn't that difficult at all! 
1. Grease and line your baking tray. I used a standard brownie tin as it was the first thing to hand.
2. Break the chocolate up until cubes then pop in a microwaveable bowl and microwave for 30 seconds at a time, stirring until fully melted and is smooth and glossy. You will need to do this a few times to melt all of the chocolate down. (Don't leave it for any longer than 30 seconds at a time in the microwave as it may burn).
3. Pour the chocolate into the tin and spread out using a knife/palette knife until it is all level.
4. Bash up your sweets! You only need to do this for the larger sized chocolates. You can do this by popping them into a sandwich/freezer bag then whacking them a little bit with a rolling pin. You only need to do it once or twice per sweet, just so they break into a few pieces. 
5. Sprinkle your sweets over the melted chocolate evenly.
6. Pop into the fridge for a couple of hours until it is firm.
7. Once firm, peel the paper out of the baking tin and un-stick the chocolate from the paper. 
Turn the chocolate upside down so you are staring at the bottom. (Some of the sweets fell off at this point but I didn't mind, more for me.)
8. Find your rolling pin and once again, bash away! You only need to do it until it fragments into bits. You don't want it to be too small but you don't want massive shards either!
9. Pop into your cellophane cone bags, tie with a pretty ribbon and hand over to your pals.

Sit back and wait for the compliments! They look really impressive and you can change the ingredients to however you like. The best thing is, it is so easy to make! x

1 comment

  1. These look so good!! I need!!