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.
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.
