Easter Egg Bark
Ingredients: Add all to shopping list
3 (1.55-ounce) bars Hershey’s Milk Chocolate Bars, unwrapped
3 (1.55-ounce) bars Hershey’s Cookies & Cream Bars, unwrapped
1 handful mini chocolate malted eggs
1 Tbsp pastel-colored sprinkles
3 (1.55-ounce) bars Hershey’s Cookies & Cream Bars, unwrapped
1 handful mini chocolate malted eggs
1 Tbsp pastel-colored sprinkles
At a glance:
Servings:
Makes about 18 pieces
Active Time: 15 min
Total Time: 20 min
Active Time: 15 min
Total Time: 20 min
directions:
1. Preheat the oven to 375°F. Line a baking sheet with waxed paper.
2. Lay the candy bars (alternating flavors) side-by-side on the prepared baking sheet. Place the baking sheet in the oven for 3 to 5 minutes, or just until the chocolate bars are melted. Remove the pan from the oven.
3. Use the tip of a skewer or knife to swirl the chocolates together. Press the eggs into the melted chocolate- scattering them all over. Sprinkle sprinkles on top too. Place the baking pan in the freezer for about 15 minutes (or until set). Use a knife to break apart thebark. Keep the bark in a covered container in the refrigerator or freezer until ready for munching.
2. Lay the candy bars (alternating flavors) side-by-side on the prepared baking sheet. Place the baking sheet in the oven for 3 to 5 minutes, or just until the chocolate bars are melted. Remove the pan from the oven.
3. Use the tip of a skewer or knife to swirl the chocolates together. Press the eggs into the melted chocolate- scattering them all over. Sprinkle sprinkles on top too. Place the baking pan in the freezer for about 15 minutes (or until set). Use a knife to break apart thebark. Keep the bark in a covered container in the refrigerator or freezer until ready for munching.
Cadbury Easter Creme Eggs Cupcakes
Ingredients
| 12 | chocolate cupcakes (I used ½ of a boxed recipe or gather the ingredients for your own favourite recipe) |
| 24 | mini Easter Creme Eggs |
| Marshmallow Frosting | |
| 1 | cup butter (room temperature) |
| 1 | 7 oz. jar marshmallow creme (Fluff) |
| 2 | cups confectioners' sugar |
| 1 | tsp vanilla |
| Nanaimo Frosting | |
| ¼ | cup butter (room temperature) |
| 3 | Tbsp milk |
| 2 | Tbsp vanilla custard powder (Harry Horne's or Birds) |
| 2 | cups confectioners' sugar |
Directions
Unwrap and freeze 12 of the Easter Creme Eggs. Unwrap the other 12 and set aside.
Cupcake – Mix ingredients for cupcakes and fill cupcake wrappers
just under 2/3 full. Bake as per instructions, but at the halfway point,
pull the cupcakes out of the oven and place a frozen egg on each one,
pushing down gently. The egg doesn’t need to be covered at this point,
as the cupcake will continue to rise and bake around it. Place cupcakes
back in the oven until finished baking. Remove, cool in pan for 5
minutes and then place on a rack to cool. (Make sure they are completely
cool before decorating)
Marshmallow Frosting – Whip butter with mixer until soft. Add
marshmallow creme and vanilla. Whip for about 2 minutes. Add
confectioners’ sugar and mix on medium speed for about 2 minutes or
until all sugar is incorporated. Cover and set aside.
Nanaimo Frosting – Whip butter until soft. Meanwhile, mix custard
powder with milk. Add to butter. Whip until blended. I find it never
completely mixes together (or maybe I’m just impatient) but that’s okay.
Add confectioners’ sugar and mix on medium speed for about 2 minutes.
Cover and set aside.
To Decorate – Using a piping bag fitted with a #809 tip(or other
round tip), pipe marshmallow frosting on cooled cupcakes. Then using the
same tip, pipe a smaller circle of Nanaimo frosting in the centre of
the cupcake. Place an unwrapped Easter Creme Egg on top.
Keep the cupcakes cool until the frostings set. (I placed mine in the fridge for about 20 minutes)
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