Step 1

Line a 9″x13″ pan with parchment paper, including the sides, leaving enough extra so you will be able to lift the Easter bark out of the pan.

Step 2

Pour the chocolate chips in a microwave-safe bowl, and microwave for 30-second increments (stirring the chips between each microwave session) until the chocolate has melted, and the mixture is smooth.

Step 3

Spread the chocolate evenly into the lined pan, then place pan in the freezer for 20 minutes.

Step 4

Put half the mini eggs in a resealable plastic bag. Use a rolling pin or tenderizing mallet to crush the mini eggs. Don’t use a blender or food processor, because you want those nice uneven bits that look great right on top.

Step 5

Melt white chocolate in the microwave just as you did with the previous chocolate chips. If the white chocolate chips to not melt smooth, stir in 2 tablespoons of shortening.

Step 6

While the white chocolate is still smooth, stir in half the crushed mini eggs into the mixture.

Step 7

Allow white chocolate to cool for 1 minute, then remove pan from the freezer and spread white chocolate mixture on top of the chocolate layer, making it as smooth as possible.

Step 8

Top with mini eggs, and press them into the white chocolate with the back of a spatula. Top with any other candy you like - some ideas: cake sprinkles, chocolate chips, small chocolate bunnies.

Step 9

Return pan to the freezer for another 20 minutes.

Step 10

To serve, remove the parchment paper from the pan and break into pieces (or cut with a butter knife). Enjoy!