Haribo egg chocolate bark
Serves: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Haribo egg chocolate bark
Recipe by Sarah Cook
Decorate this orange flavoured chocolate bark with Haribo egg sweets and sprinkles for lots of Easter fun
Serves: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
130Kcal
Fat
6gr
Saturates
4gr
Carbs
17gr
Sugars
15gr
Fibre
0gr
Protein
1gr
Salt
0gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 300g milk chocolate, broken into chunks
- 1 tsp orange extract
- a big handful (about 100g) of jelly egg sweets eg. from Haribo Starmix
- 2 tbsp 100s and 1000s sprinkles
Step by step
Get ahead
The bark will keep for 2 weeks in an airtight container, or packed into a gift box/wrapped with cellophane.
- Melt the chocolate with the orange extract in a bowl set over a pan of simmering water. Stir occasionally. Once it has melted, leave to cool for 5 minutes, and line a large baking tray with baking paper.
- Pour the chocolate onto the tray and spread to roughly a 20 x 25cm rectangle.
-
Dot the egg sweets over the top, sunny side up. Once the chocolate is nicely covered with the jelly eggs, sprinkle the 100s and 1000s in the gaps. Leave somewhere cool to set.TipLetting the chocolate cool before pouring means it won’t spread too thinly – you need it to be thick enough to hold your toppings, and break into sturdy chunks for eating.
Whatever you’re sprinkling over your bark, start with the biggest chunks and work down to the smallest for the best coverage, ensuring every bite will be crammed with goodies.
Unless you’re in a hurry, avoid putting your chocolate in the fridge to set, as there’s a danger it’ll ‘bloom’ (develop unattractive white patches). Choose another cool place instead for best results. - Best left whole for the full fun effect, or cut into shards.
