This weeks recipe is Gluten Free Easter Bark. It’s a simple and tasty way to use up your leftover Easter eggs. Though I’m a little late for this year, you could also make some to gift to loved ones or take it to work if you really want chocolate out of the house!
Speaking of Easter recipe being a little late though… If you follow me on Instagram you might have noticed I’ve been unwell recently. I underwent spinal surgery a 1½ weeks ago and it’s been a little tough for me and my family being so immobile. I didn’t get the chance to mentally/physically prepare for the surgery or the slow recovery process so bear with me if my blog is a little behind schedule.
Anyway, I hope you all had a lovely Easter and continue to follow me on my baking journey.
Thanks for all your support and well wishes,
The Naughty Dietitian.
- 500 g (2½ blocks) Milk Chocolate (I used Cadbury cooking chocolate)
- 125 g Cadbury Caramello Easter Eggs, roughly chopped
- 90 g Cadbury Speckled Easter Eggs, roughly chopped half the eggs
- 1 tbsp 100's & 1000's
Line a 9 by 12 ½ inch tray with baking paper. Then temper the milk chocolate using Kirsten Tibball's microwave based chocolate tempering technique. Once tempered pour the chocolate into the prepared tray.
Scatter the easter eggs on top of the chocolate layer then add the 100's & 1000's. Allow the chocolate to set in the refrigerator overnight before cutting up into the desired size peices.
Here is the link to Kirsten Tibballs tempering chocolate method using the microwave .