Go Back
+ servings
pieces of easter bunny chocolate bark on a wood board

Bunny Bark (Easter Chocolate Bark) Recipe

Course: chocolate, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10 pieces
Calories: 296kcal
Get ready for the Easter holiday with this tasty, easy-to-prepare Easter Bunny Bark. It’s a fun and tasty treat for you and your loved ones to eat!
Print Recipe



  • 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


  • Line a 10x15-inch jelly roll pan or baking sheet with wax paper or parchment paper. Set aside.
    ingredients for easter bunny bark
  • 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.
    marshmallow triangles with pink sanding sugar
  • 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.
    melted chocolate spread onto a parchment paper lined baking sheet
  • 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
    easter bunny chocolate bark before cutting
  • 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.


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


Serving: 1piece | Calories: 296kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 29mg | Potassium: 196mg | Fiber: 3g | Sugar: 26g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg