Easter Bunny Bark Recipe

Course: chocolate, Dessert, Snack

Cuisine: American

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: pieces

Calories: 296kcal

Author: Becky Hardin

This adorable Easter bunny bark is so fun to make with semisweet chocolate, marshmallows, jelly beans, candy eyes, and pretzel sticks.

Print Recipe

US Customary - Metric

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 10x15-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

*Milk, dark, or white chocolate all work well, too. You can use candy melts or chocolate chips if you prefer.

Tips:

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.

Storage: Store bunny bark in an airtight container in a cool dark place at room temperature for up to 1 week.

Nutrition