Cadbury Creme Egg Easter Bark Recipe

We still have masses of Easter eggs left over and no-one seems to be eating them, so the girls have been using them up in some of our favourite chocolatey treats.  We made these Lindt chocolate and peanut butter cookies and this yummy Malteser tiffin recipe again, but what to do with the glut of Cadbury Crème Eggs?

I spotted this Easter chocolate bark recipe on my friend's blog, and Tatiana got very excited about making it.

You need 400g milk chocolate (or a combination of milk and dark), 100g white chocolate to drizzle over, and an assortment of other chocolates or sweets. We had chocolate buttons, Maltesers and Crème Eggs left, so used those, but Mini Eggs would have been great, and Galina used jelly sweets too.

Line a baking tray with greaseproof paper or tin foil first, and gather your goodies!  (Try to ensure that the small people don't munch too many while 'preparing' them!)

Simply melt the 400g milk chocolate (or milk and plain, dependent on what you have available) in a heatproof bowl over a saucepan of simmering water, and pour into the prepared tray.

Then you insert the other chocolates (buttons, Crème Egg halves, Maltesers, Mini Eggs etc) into the molten chocolate.  (Although Tatia insisted on doing it the other way round, pouring the chocolate over the other goodies and it worked.)

Tip the tray to ensure an even layer, and spread with a spatula to cover any gaps.

Melt the white chocolate and drizzle over with a fork. leave to set at room temperature or, if you are impatient or it is warm weather, in the fridge.  Break into shards to serve.

Know someone who loves creme eggs?

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