Spread the white chocolate into a flat layer using the back of a spoon. Melt the white chocolate in the microwave and pour onto a baking tray lined with greaseproof paper. You can dot a little of the chocolate under the paper to keep it from slipping around.
Melt the milk chocolate and spoon that on top of the white layer. Swirl the milk chocolate around gently with the handle end of a spoon to level off.
Place the mini eggs in a small bag and bash with the end of a rolling pin so that they break up into pieces.
Sprinkle the mini egg pieces all over the bark.
Using a knife, halve the smaller crème eggs and roughly chop the larger ones.
Dot the crème and caramel egg pieces all over the bark. Place the tray in the freezer for 10 minutes to set and you’re done!
When you’re ready to share the bark, you can break it into pieces. It’s so quick to create, and would make a wonderful Easter gift, don’t you think?