I can think of some Easter Bunny fans that would go ga-ga over this cute M&M® Easter Egg Chocolate Bark in their Easter Basket! Easy and fun to make and eat!
Author: Kim Lange
M&M® Easter Egg Chocolate Bark
1poundwhite chocolate, good quality
Milk Chocolate M&M® Speckled Eggs
Peanut Butter M&M® Speckled Eggs
For pretty swirl effect
3 Gel Food Color - Oil-basedI used pink, purple and green
Need: 3 ramekins or small bowls for making the colored chocolate
This is an easy recipe, but here's a good tip: You should work fairly fast after the chocolate has melted. So, if the kiddies are helping out, move them along. The chocolate will start to harden after a few minutes, so have everything ready to go before you start as far as ingredients, and utensils you are using.
Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Quickly add the remainder of the chopped chocolate to the bowl and stir briskly until melted and shiny. It's ok if there are a few small unmelted pieces.
Place 3 ramekins/bowls and place about a 1/4 cup or a couple of dollops of chocolate in each one. Add some gel using a toothpick to swirl into the chocolate and repeat with other colors and mix with chocolate well with a spoon quickly for the next steps.
Pour the remainder of the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Start by picking a color and spooning it over the chocolate in random drizzles, then repeat with the other two. Grab a tooth pick or end of a spoon handle and start swirling your pretty designs.
Add your M&M's® all over your chocolate, the follow with sprinkles.
Let the bark harden completely at room temperature, about 1 hour.
If you need to speed up the process, refrigerate for a few minutes. Don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Make sure all your tools are dry when in contact with melting chocolate.