How To Make Chocolate Easter Bunny Bark
These chocolate Easter bunny barks are sweet and irresistible treats made up of chocolates and assorted candies. They’re made with just 3 ingredients.
Serves:
Ingredients
- 8ozsemi-sweet chocolate,coarsely chopped
- 8ozwhite chocolate,coarsely chopped
- 1cupassorted Easter candies,such as crushed robin eggs, pastel M&mM’, pastel sprinkles
Instructions
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Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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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.
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Pour onto the prepared baking sheet and spread out into a large rectangle.
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Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
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During this time, melt the white chocolate and let it sit for 5 to 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.
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Spread the white chocolate into an even layer on top, then decorate with candies.
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Allow the bark to set at room temperature in a cool, dry environment for around 45 minutes. If needed, stick it in the refrigerator to set.
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Once hardened, break into pieces as large or as small as desired. Enjoy!
Recipe Notes
- Make-Ahead & Freezing instructions: Store the 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 the best for easy melting and best taste, such as Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars
Nutrition
- Calories: 785.36kcal
- Fat: 48.18g
- Saturated Fat: 28.75g
- Monounsaturated Fat: 15.12g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 97.46g
- Fiber: 6.01g
- Sugar: 87.92g
- Protein: 7.53g
- Cholesterol: 11.91mg
- Sodium: 62.02mg
- Calcium: 144.81mg
- Potassium: 526.97mg
- Iron: 3.26mg
- Vitamin A: 5.10µg
- Vitamin C: 0.28mg
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