First up, line a baking tray with greaseproof paper. Break up the chocolate and pop into a large bowl and melt in the microwave in 20 second bursts stirring between each burst.

Pour a quarter of your melted chocolate into 3 separate bowls and add a few drops of each food colour into the bowls and stir through until you have an even colour, try not to add to much colour as your will seize the chocolate. – if your chocolate starts to set then heat in the microwave in 5 second bursts to loosen.

Pour the remaining white chocolate onto your prepared baking tray and smooth out to create an even layer. Dollop small spoonfuls of the coloured chocolate over the top of the white chocolate and use a cocktail stick to swirl the chocolate together.

Pop the crushed chocolate eggs on top of the chocolate and add some Easter sprinkles. Pop your chocolate bark into the fridge to set for about 1hour.

Once set you can break or cut up your chocolate into pieces to decorate your bakes or wrap up for an easter gift!