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Double Chocolate Crème Egg Chocolate Bark

Chocolate on chocolate on chocolate — could we ask for anything better?

Use up any leftover Crème Eggs in this chocolate bark, which is so easy to make.

This recipe is courtesy of The Girl in the Little Red Kitchen.


  • 12 Ounces dark chocolate
  • 3 Ounces white chocolate
  • 4 Crème Eggs, crushed
  • 4 caramel eggs, crushed


Line a large baking sheet with parchment paper.

In a double-boiler, with the heat on medium-low, melt 8 ounces of the dark chocolate. When melted, remove from the heat and stir in the remaining 4 ounces of dark chocolate until it is melted.

In a smaller double-boiler, melt the white chocolate.

Pour half of the dark chocolate into the center of the lined baking sheet. Using a silicone spatula, smooth the chocolate into an 8-inch wide square. Top with the crushed Crème Eggs and caramel eggs.

Pour the remaining chocolate over the top of the crushed eggs, making sure they are completely covered.

Dip a clean silicone spatula into the white chocolate and drizzle it back and forth over the dark chocolate in the baking sheet.

Place the chocolate in the freezer for 10-15 minutes, until completely set.

Remove from the freezer, and cut into large chunks.