Easter Chocolate Bark with Popcorn
This milk and white chocolate bark studded with toffee popcorn and Mini Eggs makes the perfect Easter treat. It’s also a great recipe to get the kids baking.
Equipment
- Medium baking tray + baking paper
- Dinner spoon + teaspoon
Ingredients
- 170 g bag toffee or caramel coated popcorn I use Butterkist
- 400 g your favourite milk chocolate I use Galaxy
- 150 g white chocolate
- 100 g Mini Eggs or any sugar coated chocolate eggs (can use more if you like)
Instructions
- Preheat the oven to 110ºc/230ºf. If your oven doesn’t go that low, go for the lowest temperature you can set.
- Line a medium baking tray/sheet (approx 30cm) with baking paper, leaving around 1 inch going up all the edges of the pan. Then break up your milk chocolate into squares / rectangles and level out throughout the tray, leaving slight gaps in between. Pop into the oven and leave to melt for 4-5 minutes. To test it’s fully melted, use a knife tip, then remove from the oven. Using the back of spoon, sweep the melted chocolate all over to flatten out. If you’d like a thick layer of the chocolate (like you see here) then don’t spread it out much further beyond where it is. To have a thinner slab of chocolate, spread it out about an inch or so further than where it sits.
- While that melts in the oven, melt your white chocolate. Add it to a microwave proof bowl, breaking it into squares as you go. Then microwave for 30 seconds, remove and stir. Then heat in 20 second bursts, stirring after each go. You should only need do this a couple times. Once it’s nearly all melted, stir until fully melted.
- Once you’ve smoothed out the milk chocolate, immediately dot small teaspoonfuls of the melted white chocolate throughout, leaving some to drizzle over at the end. Using a knife, starting at the top left corner, run the knife down the chocolate to the bottom edge and then back up about ½ inch apart. Repeat through the whole tray. See the video in the post above for help.
- Next, add the popcorn one by one, all over the chocolate, gently pushing the pieces in a little as you go. You can choose to pack it with popcorn using the whole bag or have a lighter layer and use less.
- Lastly, drizzle the remaining white chocolate over the top, I like to drizzle it in two directions (see video for help).
- Next, add in the mini eggs, dotting them around and in amongst the popcorn pieces, pushing them down a little into the chocolate as you go.
- Transfer to the fridge for a minimum of 1 hour 30 mins. After that time, you can lift the bark out of the tray by holding the sides of the baking paper and place on a clean counter. Then using your fingers, snap the bark into shareable pieces. Alternatively, use a chef’s knife to carefully slice into triangles or rectangles if you prefer. Store in a resealable food bag or container in the fridge for 2-3 weeks.
STORAGE
Store my Mini Egg Popcorn Bark in an air-tight container or resealable food bag in the fridge for 2-3 weeks.
Nutrition
Calories: 370kcalCarbohydrates: 48gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 5mgSodium: 56mgPotassium: 161mgFiber: 3gSugar: 41gVitamin A: 26IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
