This no-bake chocolate bunny bark is our favorite sweet treat for Easter! My kids and I get to have craft time together and then enjoy our creations once they’re done. I melt semisweet chocolate to make the bark, then we decorate it with candies and marshmallows to look like little Easter bunny faces. It’s so cute, so easy to make, and absolutely tasty!
Chocolate Bunny Bark for Easter
Making chocolate bark to decorate is something we do for basically every holiday at my house. For Easter, we make this bunny bark, and it’s so adorable! We use marshmallows to create bunny ears, pretzel sticks to make whiskers, pink jelly beans for the nose, and some candy eyes. I finish each batch with lots of pastel colored sprinkles and some candy eggs. It comes together quickly, and gives my kids something fun to do. After decorating, just let it set in the fridge, then it’s ready to eat! It’s the perfect Easter snack and easy to bring to class parties at school.
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Baking Chocolate is Better
I’ve used candy melts and chocolate chips in other bark recipes, and it definitely works great. But for this recipe, I prefer to use a semi-sweet baking chocolate bar, because I find it’s easier to work with when creating these bunnies. It melts really smoothly and it doesn’t harden quite as fast as the other chocolate options. Plus I think it tastes best!
Easter Bunny Bark Recipe
Equipment
- Baking Sheet
Ingredients
- 2 teaspoons pink sanding sugar
- 5 large marshmallows
- 12 ounces semisweet Baker’s chocolate chopped*
- 20 candy eyes
- 10 pink jelly beans
- 20 thin pretzel sticks
- ½ cup candy coated chocolate eggs broken into pieces
- 2 tablespoons pastel colored sprinkles
Instructions
- Line a 10×15-inch jelly roll pan or baking sheet with wax paper or parchment paper. Set aside.
- Pour the pink sanding sugar into a small bowl.2 teaspoons pink sanding sugar
- Cut the marshmallows into 20 triangle shapes for bunny ears.5 large marshmallows
- Dip the sticky (cut) side of the marshmallow into the pink sanding sugar for the inside of the ears.
- Place the chocolate into a microwave-safe bowl. Melt the chocolate in the microwave. Start with 30 seconds on high, remove from the microwave and stir well. Continue to heat in 30-second intervals, stirring after each, until the chocolate is fully melted.12 ounces semisweet Baker’s chocolate
- Use a spatula to spread the melted chocolate evenly over the prepared baking sheet in a rectangle shape. Try not to spread the chocolate all the way to the edges of the pan.
- Begin assembling the bunnies. Place them far enough apart so they don’t overlap. Start with the marshmallow ears (pink side up), followed by the candy eyes, pink jelly bean noses, and pretzel whiskers. Repeat until all 10 bunnies are formed on the melted chocolate.20 candy eyes, 10 pink jelly beans, 20 thin pretzel sticks
- Place the broken egg pieces around the melted chocolate. When placing them, keep in mind where you plan on cutting the bark later – avoid placing any hard chocolate egg pieces where you plan to cut. These are difficult to cut through.½ cup candy coated chocolate eggs
- Add the pastel sprinkles on top.2 tablespoons pastel colored sprinkles
- Place the baking sheet in the refrigerator and chill for at least 4 hours.
- When ready to cut, remove the baking sheet from the refrigerator and transfer the full sheet of wax paper onto a large cutting board.
- Use the sharp tip of a very sharp knife to perforate tiny marks where you plan to cut. Before cutting, run the knife under hot water (dry after) to make smooth cuts. Cut along the lines you make, serve, and enjoy.
Notes
- Make sure you’re using large marshmallows for this recipe. The mini ones won’t work well with the look you’re trying to achieve when preparing this tasty treat.
- You can customize some of the ingredients you’re using in this recipe, especially the pastel-colored sprinkles. If you don’t have them, feel free to use something else.
- When cutting the chocolate, make sure you’re working slowly to avoid breaking any of the bunnies.
How to Make Bunny Bark Step-by-Step
Prep: Gather the list of ingredients for this Easter chocolate bark recipe. Break up the baker’s chocolate into chunks. I prefer to make this with semisweet chocolate, but white chocolate can be used instead. Grab marshmallows, pretzels, and any candies or sprinkles you want to use. It’s totally customizable! Break pretzel sticks and candy eggs in half.
Set up Your Station: Create a clean space to make your bark. If the kids are helping, make sure they can reach all the candies for decorating. Line a 10×15-inch jelly roll pan or baking sheet with wax paper or parchment paper. This is where you’ll pour the melted chocolate.
Make the Ears: Use marshmallows to create the bunny ears. Pour 2 teaspoons of pink sanding sugar into a small bowl. Then cut 5 large marshmallows into 20 triangle shapes. Dip the cut side of the marshmallow (this should be sticky) into the pink sanding sugar.
Melt the Chocolate: Place 12 ounces of semisweet Baker’s chocolate into a microwave-safe bowl, and melt. Start with 30 seconds on high, remove from the microwave, and stir well. Continue to heat in 30-second intervals, stirring after each, until the chocolate is fully melted. Use a spatula to spread the melted chocolate evenly over the prepared baking sheet in a semi-rectangle shape. Try not to spread the chocolate all the way to the edges of the tray or it might run off the sides.
Decorate the Bunny Bark: Now you can create the bunny faces using the candies. Place them far enough apart so they don’t overlap. Start with the marshmallow ears (pink side up); followed by 20 candy eyes; 10 pink jelly bean noses; and 20 pretzel sticks broken in half to make 40 whiskers. Repeat until all 10 bunnies are formed on the melted chocolate. Then place ½ cup of broken candy-coated chocolate egg pieces around the melted chocolate. When placing them, keep in mind where you plan on cutting the bark later. Avoid placing any hard chocolate egg pieces where you plan to cut, because these are difficult to cut through. Add 2 tablespoons of pastel sprinkles on top!
Chill and Cut the Bark: Place the baking sheet in the refrigerator and chill the bark for at least 4 hours. When ready to cut, remove the baking sheet from the refrigerator and transfer the full sheet of wax paper onto a large cutting board. Use the sharp tip of a knife to perforate tiny marks where you plan to cut. Before cutting, run the knife under hot water (dry after) to make smooth cuts into the chocolate around each bunny. Cut along the lines you make, serve, and enjoy.
How to Store
Store chocolate bunny bark in an airtight container, in a cool dark place at room temperature for up to 1 week. I do not recommend freezing it, as the pretzels become stale and the marshmallows dry out.
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