Mini Egg Chocolate Bark

This Cadbury mini egg chocolate bark is absolutely delicious and the perfect Easter treat! Make this easy mini egg recipe with the kids this year.

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Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: 12 servings

Melt the white chocolate chips in a microwave-safe container. Melt in intervals of 15-30 seconds, checking and stirring each time so that the chocolate doesn't burn.
Spread the melted chocolate out onto a parchment-lined cookie sheet in a thin layer. The chocolate slab should be about 1/4″ thick.
In a separate bowl, melt chocolate wafers in a microwave-safe bowl. Melt in intervals of 15-30 seconds, checking and stirring each time so that the chocolate doesn't burn.
Drop and drizzle the milk chocolate over the white chocolate.
Use a toothpick to create swirls in the chocolate mixture, dragging it through the chocolate.
Roughly chop up the mini eggs and spread them overtop of the chocolate in an even layer. Press larger pieces into the chocolate so that they really stick.
Place the chocolate in the fridge and allow it to harden completely before breaking into small pieces.

Use candy melts for best results — the wafer chocolate melts the best. Add one teaspoon of coconut oil to other chocolate to help it melt and pour better.
Pour chocolate onto a parchment-lined baking sheet for easy moving and transporting before the chocolate has hardened.
Place the chocolate in the fridge or freezer to completely cool before breaking into pieces.
Be sure to use a sharp knife or dry hands when breaking the bark, otherwise the color from the candy tends to rub off when there is any moisture present.
Store the chocolate bark in an airtight container at room temperature for up to three months. It can also be stored in the fridge to prevent the bark from melting.