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Bye bye bunny chocolate bark
A sinful chocolate bark made from Easter bunny leftovers.
SERVES
4
TO
5
Ingredients
- 850 grams milk chocolate Easter bunny chopped up into small pieces
- 1 1/2 cups of crushed wavey potato chips
- 3/4 cups chunky peanut butter
- 6-8 chopped up multi colored peeps
- 90-100 grams of caramel chocolates
- 1 1/2 tablespoons water
- 8-10 Easter cream eggs smashed
- 4 tablespoons heavy cream, warmed
Directions
- Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
- Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
- In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
- Add the peeps and caramel chocolates and heat until smooth, stirring frequently.
- Turn off heat and stir in half the warm cream until well incorporated. Set aside.
- In a large heat proof bowl add chocolate and melt over boiling water. Fold in crushed potato chips until well incorporated. Pour onto the cookie sheet.
- In another heat proof bowl melt the creme eggs and rest of the cream over boiling water . Set aside but keep warm.
- Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle the melted creme eggs over chocolate and peanut butter.
- Spread out the entire mixture using a butter knife.
- After somewhat incorporating toppings over the chocolate, firmly tap the bottom of the pan to smooth out any rough areas in the chocolate.
- Place in the refrigerator for about 30 minutes to let set.
