When you were a kid did you use malted eggs as lipstick, or were my sister and I just weird?
We weren’t allowed to play with makeup when we were young, so we loved when Easter rolled around and we could lick the malted eggs and use them like lipstick. What can I say? It was the 80s. Blue lips were hot.
I won’t lie and say I’ve grown up since then. Malt balls are basically the only candy that doesn’t make me drool but I have such a fondness for them because of those childhood memories that I had to incorporate them into a recipe.
So I made myself (and you!!!) a special Easter treat. With malted eggs and gorgeous bright pink and green coconut.
Don’t get me wrong—I’ll eat the heck out of a box of malt balls if they’re the only candy available. They’re just never my first choice. Malt is too cloying for me to truly enjoy it. But somehow, combined with coconut, malt works for me. (Weird, right? Because coconut is cloying in itself.)
But malt + coconut + chocolate = a fantastic combination.
And, like I’ve said so many times before, chocolate bark is the easiest candy ever. It’s just melting chocolate and sprinkling it with toppings. If you’re not a malt lover you can substitute another candy. Mini Cadbury eggs or Butterfingers eggs would be awesome here.
Ooooohhhhh or Cookies ‘n’ Creme eggs! Those would be delicious. (Truly, I have a problem. Candy addiction is a very real thing.)
I dyed my coconut using this method. Dying it is optional, but kind of not because it’s just so pretty and Easter-y and oh yeah, SPRING-Y! Spring’s a-comin’ people! I just love this time of year.
Do your Easter right and make a batch of this yummy goodness!
- 8 ounces semisweet chocolate
- 8 ounce white chocolate
- 1/4 teaspoon coconut extract (optional)
- 1/3 cup sweetened flaked coconut
- 3/4 cup coarsely chopped mini malt eggs
- Line a large baking sheet with a silicone baking mat or parchment paper.
- Melt semisweet chocolate in the microwave, stopping to stir every 30 seconds, until chocolate is melted and smooth. Pour chocolate onto prepared baking sheet. Place in refrigerator to harden, about 15 minutes.
- Melt white chocolate in the microwave, using the same method as above. Stir in coconut extract, if using. Spread over the hardened semisweet chocolate and top with coconut and malted eggs. Place back in the fridge to harden completely, about 2 hours.
- Break into pieces and enjoy.