When the gluten free Instagram community alerted me to the fact that Cadbury Mini Eggs where gluten free I was intrigued to say the least. Up until now I had never tried Mini Eggs, mainly because when it comes to Easter candy and Easter chocolate I tend to stick with marshmallow Easter eggs.
That being said I decided to bite the bullet, and grab myself some Mini Eggs, which were surprisingly hard to locate, this shows just how popular they really are. The verdict? They were pretty good as far as gluten free Easter candy goes. For those unfamiliar with Cadbury Mini Eggs, the eggs themselves are made from solid milk chocolate that is covered in a thin layer of hard candy, resembling a miniature egg.
When I was taste testing I couldn’t help but fall in love with the pastel shade range that the shells come in (at least in Australia) which got me thinking about how great they would look mixed with milk chocolate.
Its no secret that I love to make my own chocolate combos and chocolate bark, so naturally I decided to have a go at making some “Mini Egg Bark”. To make this chocolate treat all you need is a few packets of Mini Egg packets and some of your favourite milk chocolate.
For those unfamiliar with chocolate bark, all you do is melt your chosen chocolate, pour it into a lined tray and decorate it with your favourite toppings. One of my favourite non-Easter bark combinations is dark chocolate, dried cranberries and almonds.
As with all Easter goodies you only have a limited window to enjoy them, which is one of the main reasons I think this candy is so popular. Also each countries Mini Eggs look different, and you can only find the “original” coloured Mini Eggs in the United States, which I think is pretty fun.
My biggest tip when it comes to making any chocolate bark is to have all your toppings (in this case the mini eggs) chopped in a range of sizes and ready to go. You want to be able to decorate the chocolate with all your toppings, and be able to slightly push the toppings into the chocolate so they all set together. Otherwise when it comes to chopping the chocolate your toppings will fall off the chocolate.
Once I have finished decorating the chocolate, I make sure to tap the tray gently on a hard surface or kitchen bench to avoid air bubbles in the chocolate. Then place in the fridge or allow to set at room temperature (If you live in a warm climate I would suggest setting it in the fridge)
If you get the chance to make this Mini Egg bark I would love to know what you think, feel free to tag me over at @itsallglutenfree on Instagram!
Gluten Free Mini Egg Chocolate Bark
- 2x 125g packets Cadbury Mini Eggs
- 400 grams Milk Chocolate
- Line a baking tray with baking paper (I use a brownie tin, as your tin/tray needs to be reasonably deep)
- Melt your chosen chocolate and once your chocolate is melted pour it in your lined baking tray.
- Once all your chocolate is in the tray, gently smooth the top to create and even layer.
- Now sprinkle your Mini Eggs over the top of the chocolate, I used a mixture of whole Mini Eggs and chopped Mini Eggs.
- Once you have distributed your toppings evenly you want to tap the chocolate lightly 3 times on your bench, this helps reduce air bubbles in the chocolate.
- Now place in the fridge or leave at room temperature for 3-4 hours, if you live in a warm climate I would suggest you place the tray in the fridge to set. You can always take it out of the fridge to eat.
- Once set you can either break the bark up by hand or cut into your preferred size pieces.