Bunny Munch
User Reviews
5.0
9 reviews
Excellent
Bunny Munch
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This delicious bunny bait recipe is the perfect Easter treat when you want something sweet and simple! It’s an Easter snack mix recipe that you won’t be able to stop eating!
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Ingredients
- 1 ½ Cups Funfetti Cake Mix
- 1 lb White Almond Bark
- 8 cups rice Chex
- 2 cups mini pretzel twists
- ¼ cup powdered sugar
- 2 cups fruit mini marshmallows
- Easter Sprinkles
- 2 cups pastel M&Ms
- 2 cups Cadbury Eggs
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Instructions
- Preheat the oven to 350 degrees. Pour the funfetti cake mix onto a baking sheet lined with parchment paper. Bake in the oven for 5 minutes to kill any bacteria in the raw cake mix.
- Melt the almond bark in a large microwave safe bowl in 30 second increments until melted.
- Once the almond bark is melted and smooth, add in the cereal and pretzels. Gently stir to coat the pretzels and cereal with the almond bark. Be careful not to crush the rice cereal as you add it in.
- Place the coated cereal and pretzels into a jumbo sized zipper top bag (or split it into two gallon size bags). Add the powdered sugar and cake mix into the bag with the cereal mixture (or split between the two bags) and shake gently to coat the cereal and pretzels in the powdered sugar and cake mix.
- Add the rest of the ingredients – marshmallows, spring sprinkles, and Easter candies like Easter M&Ms and Cadbury mini eggs – into the bags (or split between the two bags). Shake to mix the add-in ingredients throughout the white chocolate coated cereal and pretzels to finish the bunny snack mix!
- Pour the mixture into a bowl and serve!
Notes
- Make sure to use a bag (or bags) large enough that you have space to mix the ingredients around so they can get evenly coated. If you try to put everything into one gallon-size bag, it may fit but you won’t be able to shake it to coat. You can also try to do this in a large bowl, but the bag option is much cleaner and easier.
- Store any leftovers from this Easter bunny bait recipe in an airtight container either at room temperature one week or in the refrigerator for two weeks.
- Double or triple this recipe easily to make a big batch by just increasing the ingredients
Nutrition Information
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Calories
726kcal
(36%)
Carbohydrates
118g
(39%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.3g
Trans Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
539mg
(22%)
Potassium
77mg
(2%)
Fiber
3g
(12%)
Sugar
78g
(156%)
Vitamin A
493IU
(10%)
Vitamin C
5mg
(6%)
Calcium
140mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 10Cups
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 118g | 39% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 539mg | 22% |
| Potassium | 77mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 78g | 156% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 140mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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