Celebrate Easter with a delightful and colorful treat that everyone will love! Introducing the Bunny Bark, a festive dessert that perfectly captures the spirit of spring. This simple yet scrumptious concoction features a blend of creamy white chocolate speckled with vibrant sprinkles and adorable candy bunnies. Ideal for parties or as a charming gift, Bunny Bark promises to be a hit with kids and adults alike. Get ready to make this Easter extra sweet with this irresistible, easy-to-make delight!
Cooking Time
Prep time: 35 minutes
Cook Time: 0 minutes
Total Time: 1 hour 35 minutes
Yield: 1 pound
Ingredients:
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped*
- 8 ounces (226g) white chocolate, coarsely chopped*
- 1 cup assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc)
Cooking Instructions
- Step 1: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Step 2: Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
- Step 3: During this time, melt the white chocolate and let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) Spread the white chocolate into an even layer on top, then decorate with candies.
- Step 4: Allow the bark to set at room temperature in a cool, dry environment—this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.:
Recipe Notes:
- Make Ahead & Freezing Instructions: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars.
