Bunny Bark (Easter Chocolate Bark) Recipe
User Reviews
4.7
Bunny Bark (Easter Chocolate Bark) Recipe
Description
This decorative chocolate bark starts by melting semisweet baking chocolate and spreading it in a rectangle on parchment-lined baking sheet. Large marshmallows are cut into triangles, dipped on the sticky sides into pink sanding sugar to mimic bunny ears, and arranged along with candy eyes, pink jelly beans for noses, and thin pretzel sticks for whiskers. The candies are spaced apart on the softened chocolate to form bunny faces. Pastel-colored sprinkles and pieces of candy-coated chocolate eggs are scattered to enhance the festive look.
The bark is cooled and hardened before breaking or cutting into pieces for serving. The combination of dark chocolate, sweet marshmallows, and crisp pretzels delivers contrasting textures and flavors. The visual appeal makes it well suited for Easter parties and gifts.
Bunny Bark can be stored at room temperature in an airtight container for up to one week. Variations include using different chocolate types such as milk, white, or dark chocolate according to preference. Pink sanding sugar may be substituted with alternative colors to customize the appearance.
Care should be taken when cutting marshmallows and melting chocolate to maintain the shape and ensure an attractive finish. Using large marshmallows is important to achieve the intended bunny ear effect.
Ingredients
- 2 teaspoons sanding sugar pink
- 5 marshmallows large
- 12 ounces semisweet baking chocolate chopped, Baker’s brand
- 20 Candy eyes
- 10 jelly beans pink
- 20 pretzels thin sticks
- ½ cup candy coated chocolate eggs broken into pieces
- 2 tablespoons Sprinkles pastel colored
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.
- Cut the marshmallows into 20 triangle shapes for bunny ears.
- 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.
- 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.
- 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.
- Add the pastel sprinkles on top.
- 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
- Store bunny bark in an airtight container at room temperature for up to one week.
- Large marshmallows are essential for proper bunny ear shapes; mini marshmallows are not suitable.
- Feel free to substitute the semisweet chocolate with milk, dark, or white chocolate as preferred.
- Use pink sanding sugar for the ears' inner color, or replace with another pastel color if unavailable.
- Cut the marshmallows carefully to avoid breaking the shapes needed for ears.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 296kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 29mg | 1% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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