Easy to make and a great way to use up all of your leftover chocolate, this Easter chocolate bark recipe is a must-have for spring time. It's basically a giant chocolate bar...what's not to love? 

Preparation and cooking time: 20 mins

INGREDIENTS

• 600g leftover milk chocolate eggs
• 2 x 90g packs mini chocolate eggs
• 1 heaped tsp freeze-dried raspberry pieces

METHOD

1. Break the chocolate eggs into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on the top (the water must not touch the bottom of the bowl). Let the chocolate slowly melt, stirring now and again with a spatula.
2. Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.
3.  When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards.
   
4. All that's left to do is pack it into boxes or bags!

Whether you want to keep it all to yourself or share it with friends, this recipe is definitely worth a try if you have some Easter treats lying around. 

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