Cadbury Easter Egg Bark

Line an 11 x 17-inch jelly roll pan with parchment paper (make sure the paper hangs over both ends of the pan—you’ll use it as a handle later) and set aside.

Place white chocolate in a double boiler or in a heat-proof bowl set over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into the 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.

Place bittersweet and semisweet chocolate into a double boiler or in a heat-proof bowl set 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 it with an offset spatula into an even layer. Sprinkle with chopped Cadbury Mini Eggs. Chill in the refrigerator until completely set, about 1 hour.

Carefully lift it out of the pan using the parchment paper ‘handles’ and place bark on a cutting board. Trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers. Store at room temperature up to 1 week.