Looking for the perfect treat to enjoy this Easter? If so, try this delicious Easter Bunny Bark. It’s easy to make and delicious to taste. You can even pack it into sandwich bags or treat bags and hand it out to friends and family for the holiday.
Easter Bunny Bark
If you’d like to make a sweet and flavorful treat this Easter, be sure to try this Easter Bunny Bark. It’s a sweet treat consisting of marshmallows, baker’s chocolate, and other delicious ingredients!
Why You’ll Love this Chocolate Bark Recipe:
- Easy: It’s such a simple, delicious treat that everyone can enjoy for the Easter holiday.
- Cute snack: Kids love this adorable and delicious treat. Not only does it taste good, but it looks just as good.
- Kid-friendly: You can get your children to lend a helping hand with preparing this sweet, decadent treat.
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How to Make Bunny Bark
Be sure to see the recipe card below for full ingredients & instructions!
- Line the 10×15-inch jelly roll pan or baking sheet with some parchment paper and place it off to the side.
- Pour your pink sanding sugar into a small bowl and then begin cutting your marshmallows into triangular shapes.
- Place the sticky side of your marshmallows into the sanding sugar.
- Grab your chocolate, put it in a microwave-safe bowl, and then begin heating it at 30-second intervals.
- Spread the melted chocolate over the baking sheet without touching the edges.
- Start assembling your bunnies while placing them apart from one another to avoid overlapping. You’ll need to place the ears and then the candy eyes, jelly bean noses, and pretzels for the whiskers.
- Place your broken egg pieces around your melted chocolate and then add some pastel sprinkles on top.
- Put your baking sheet in the fridge, chilling for four hours.
- Remove from the baking sheet, place on a cutting board, and begin slicing it into pieces.
Use chopped semisweet chocolate bars for this bark. I love Baker’s or Ghirardelli brands for baking.
Yes, you can use 12 ounces of semisweet chocolate chips instead of chocolate bars. Chocolate chips contain stabilizers and don’t melt as smoothly, so stir in 1 teaspoon of vegetable shortening or coconut oil when melting the chips.
Yes! Use 12 ounces of chopped white chocolate and continue with the recipe as written.
Enjoy the sweet, delicious taste of this Bunny Bark. It’s such a fun and flavor recipe worth trying.
If you want to have a delicious treat ready for Easter, this is the perfect recipe to prepare. It’s easy, stress-free, and absolutely delicious.
Recipe Tips and Notes
- If you don’t want to use semisweet chocolate, feel free to use something else, such as milk chocolate, white chocolate, or dark chocolate. It’s all about using what you enjoy most to make this bark even better.
- 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.
- If you can’t find pink sanding sugar, you can use a different color, such as green or blue.
- When storing your Bunny Bark, be sure to put it in an airtight container. You can leave it at room temperature for a week.
Can I freeze this chocolate bark?
I don’t recommend it as the pretzels become stale and the marshmallows dry out. For best results, serve this bark fresh.
What is sanding sugar?
Sanding sugar is a type of sugar used for decorating that’s often colored and sparkly. If you can’t find pink sanding sugar, dip the marshmallows into pink sprinkles.
Where can I buy candy eyes?
Look for candy eyes online or in the baking section of most larger grocery stores.
If you’re looking for something sweet and tasty to make for Easter, be sure to give this Bunny Bark a try. Not only is it easy to assemble, but it’s also full of flavor, making it an excellent treat to have ready for family and friends to enjoy after Easter dinner.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Bunny Bark (Easter Chocolate Bark) Recipe
Ingredients
- 2 teaspoons pink sanding sugar 9 grams
- 5 large marshmallows 35 grams
- 12 ounces semisweet Baker’s chocolate 340 grams, chopped
- 20 candy eyes 20 grams
- 10 pink jelly beans 10 grams
- 20 thin pretzel sticks 10 grams
- ½ cup candy coated chocolate eggs 70 grams, broken into pieces
- 2 tablespoons pastel colored sprinkles 24 grams
Equipment
- Kitchen Scale (optional)
- Baking Sheet
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
- If you don’t want to use semisweet chocolate, feel free to use something else, such as milk chocolate, white chocolate, or dark chocolate. It’s all about using what you enjoy most to make this bark even better.
- 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.
- If you can’t find pink sanding sugar, you can use a different color, such as green or blue.
- When storing your Bunny Bark, be sure to put it in an airtight container. You can leave it at room temperature for a week.
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