Chocolate Easter Bark

Method:

1. Prep the Pan
   Line a large half-sheet baking pan with parchment paper or a silicone baking mat. Set aside.

2. Crush the Eggs
   Crush half of the chocolate mini eggs. Leave the other half whole. Set aside.

3. Melt the Semi-Sweet Chocolate

On the stove:
Bring 2 inches of water to a simmer in a saucepan over medium-low heat. Reduce heat to low and place a heatproof bowl with chocolate chips over the pot, ensuring the bowl doesn’t touch the water. Stir constantly until smooth and fully melted.

• In the microwave:
  Place chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth.
• Melt and Color the White Chocolate
  Repeat the melting process with white chocolate. Once melted, divide into 2–3 small bowls and add a drop or two of pastel food coloring to each (light pink, yellow, green, blue, or purple). Mix until combined.

1. Assemble the Bark
   Spread the semi-sweet chocolate into a 9x12-inch rectangle (about ⅓ inch thick) on the prepared pan.
   Dollop the colored white chocolates on top in random spots, then swirl with a toothpick for a marbled effect.

2. Decorate
   Immediately top with the chocolate mini eggs (half whole, half crushed). Press gently into the surface. Fill in gaps with sprinkles for added texture and color.

3. Set & Serve
   Refrigerate for about 45 minutes until firm. Once set, transfer to a cutting board and cut into pieces. Serve and enjoy!