Easter bark

If the eggs are too large, cut them in half. I used sea salt on top to help tame the sweetness.

Ingredients

2 cups	Dark chocolate buttons, (450g) or similar (Main)
¾ cup	White chocolate buttons, or similar (Main)
1 cup	Mini Easter egg (Main)
4 Tbsp	Sprinkles, fun shapes eg rabbits, autumn leaves (Main)
2 Tbsp	Flaky sea salt, optional

Directions

1. Line a baking tray with baking paper.
2. Melt the dark chocolate buttons over hot water or in the microwave. Stir well. Pour onto the baking paper and spread to about 5mm thickness.
3. Melt the white chocolate buttons and pour in a zig zag pattern over the dark chocolate. With the handle of a table knife, swirl the two chocolates together to produce a marbled affect. Top with the eggs, sprinkles and salt — if using — before the chocolate has set. Chill until set, about 2 hours or leave overnight.
4. Break into pieces. They can be tied in cellophane or presented in large muffin cases.

See more of Jan's Easter recipes

• Easter coils
• Fragrant lamb bake