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.

10
Servings
197
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
16g
18%
Saturated Fat
7g
29%
Cholesterol
7mg
2%
Carbohydrate, by difference
20g
15%
Protein
3g
7%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
19mg
2%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Iron, Fe
3mg
17%
Magnesium, Mg
51mg
16%
Phosphorus, P
72mg
10%
Selenium, Se
1µg
2%
Sodium, Na
50mg
3%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.