Are you ready for this?! Easter Bark!! Double decker goodness with toppings that include chocolate chips, healthy “smarties”, marshmallows and coconut!
Chocolate bark is one of the easiest sweet snacks you can make. Melt down the chocolate, spread it out and sprinkle over your favourite tasty toppings, you can get really creative! What are your favourite chocolate bark toppings? I thought these simple classics just scream Easter! Thank you to my favourite team over at Organic Times for making these organic ingredients, including their marshmallows, chocolate drops and little gems! Their little gems are a healthier version of smarties!! Coloured with fruit and plant extracts, how awesome is that you guys? Say no to regular smarties and get your hands on Organic Time’s Little Gems this Easter! I love to snack on them 😉
I have created a few more chocolate bark recipes in my time and I thought why not add another one?! My favourite so far (besides this one of course) would have to be my chocolate and peanut butter swirl bark… enough said… chocolate + peanut butter rears it’s beautiful head once again and I’m not sorry! Another chocolate bark is my white chocolate matcha bark with goji berries I created for Christmas 2015! Wow, time flies! My third chocolate bark is my double chocolate peppermint bark, you guessed it, my other favourite flavour combo’s, chocolate + mint!
The kids will LOVE this Easter bark, you can even get them involved and get them to sprinkle over their own toppings! Just not the melting of the chocolate, that stovetop can get hot!
I also welcome you to add any additional toppings that you love or have on hand, as I said, you can get really creative with chocolate barks! Just like using dark chocolate and white chocolate and creating a double decker style bark, it’s a showstopper! I also approve consuming chocolate for breakfast over Easter, including this bark. I guess you already do that though? I do!!
Oh and don’t forget those delightful homemade hot cross buns, have you seen my recipe? They’re gluten free + dairy free, yippee!!! I hope you guys are having a wonderful week! Here in Australia it’s school holidays and the beautiful sun is shining today and there is delicious chocolate baking happening! Don’t you just love this time of year?!
- Line a large flat baking tray with parchment paper, set aside.
- Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water. Put onto a medium heat.
- Place broken up dark chocolate into bowl, stir until completely melted.
- Gently pour chocolate onto prepared baking tray in a small round.
- Take a spatula or spoon and gently spread chocolate out until 3-5mm thick or until desired thickness.
- Place in refrigerator for 3-5 minutes or until just set. You don’t want it completely hard so keep an eye on it. Once beginning to set around the edges and in the middle, remove and set aside on kitchen bench.
- Whilst your dark chocolate is setting in the refrigerator, melt broken up white chocolate with the coconut oil, using the same above method.
- Once white chocolate and coconut oil is completely melted and smooth, slowly pour over chocolate layer.
- Gently spread white chocolate over dark to cover. Leaving a 2 cm border of dark chocolate still showing.
- Place back into the refrigerator for 2-3 minutes or until white chocolate is just beginning to set.
- Remove and sprinkle over marshmallows, chocolate drops and little gems. Adding more of each if desired.
- Sprinkle a layer of desiccated coconut over the toppings.
- Refrigerate until completely set, 1-2 hours.
- Once set, cut bark into shards with a sharp knife.
- Serve and enjoy!