You guys didn’t think that I’d let an Easter season go by without making something with Cadbury mini eggs, did you? The glorious Cadbury mini egg is my favorite seasonal candy of all time. I think they are perfect. Absolutely perfect. In past years, I’ve made Cadbury Mini Egg cookies, blondies, birds’ nests, thumbprint cookies, etc. I was scratching my head as to what I could make this year until I saw this recipe for Cadbury mini egg bark. It combines white chocolate, chocolate, and crushed mini eggs — what’s not to like?
Cadbury Mini Egg Bark
Recipe source: Tutti Dolci 
1 pound white chocolate, chopped
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped
6 ounces Cadbury Mini Eggs, chopped
1. Line an 11 x 17-inch jelly roll pan with parchment paper.
2. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while melting remaining chocolate.
3. Place bittersweet and semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 5 minutes. Pour melted dark chocolate over white chocolate layer; carefully spread with an offset spatula into an even layer.
4. Sprinkle with chopped Cadbury eggs. Chill in the refrigerator until completely set, about 1 hour.
5. Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares (I did a weird mix of shapes!).