Easter Bunny Bark Easy Recipes

EASTER BUNNY BARK

Steps:

• Line baking sheet with a silicon baking liner or wax paper
• Cut marshmallows in strips (about 5 strips per marshmallow)
• Pour some of the pink sprinkles in a small bowl
• Dip the "sticky side" of the strips of marshmallows in the sprinkles and set aside (these make the bunny ears)
• Melt the chocolate according to the directions on the package
• Once fully melted, pour the chocolate on the baking sheet and spread evenly using a spatula (don't make it too thick, or it will be difficult to "break" in the right places)
• Immediately (before the chocolate begins to set) place the marshmallow "bunny ears", candy eyes and one mini chocolate chip (as the bunny mouth) scattered throughout the chocolate. Leave some space between the bunnies to "break" them in pieces
• Place in the refrigerator for about 10 minutes
• Once the chocolate is completely set - use a knife to "guide" the breaks to make the bark
• Serve & Enjoy!

WHITE CHOCOLATE EASTER BUNNY BARK

Steps:

• Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
• Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
• Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
• Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
• Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

EASY EASTER BARK

Steps:

• Line a small baking sheet with parchment paper (about a 7"x10"). If you want to double the recipe, use a large baking sheet.
• Melt semi-sweet chocolate in a microwave safe bowl or using a double boiler. If you're using a microwave, melt in 30 second increments, mix well and repeat.
• Pour onto the baking sheet and spread as evenly as you can; you do not have to go edge to edge.
• Melt the white chocolate the same way as the semi-sweet.
• Pour on the baking sheet and spread it out covering most or all the semi-sweet chocolate. TIP: Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you don't want the chocolate colors to blend.
• Immediately add any toppings you want, lightly pressing down if needed to get them to stick into the chocolate.
• Chill in the fridge for about 25 minutes until set.
• Place paper on a cutting board and chop into desired sizes and shapes.
• Store, well-sealed, for a 7 to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or in the freezer for a few months!

~ EASTER - BUNNY BARK ~ EASY

Steps:

• 1. Line a 10 x 15 cookie sheet with wax paper. Cover the bottom of sheet with pretzels. Doesn't have to be perfect. Set aside.
• 2. Place the almond bark in a medium microwavable safe bowl. Start melting for 90 seconds. Stir and repeat in 30 second intervals or until chocolate is melted.
• 3. Once melted, pour the bark over the pretzels and spread chocolate to cover. Don't worry if the pretzels around the edges are covered. Sprinkle the M&M's evenly over the chocolate. Now, decorate with whatever you choose. I used hot pink crystals and pearls. Cool in refrigerator, or I sat mine outside.
• 4. Once set and hard, break into pieces. Store in a baggie or container with a lid until ready to use. I keep mine refrigerated. I think mine turned out adorable. Have fun with it! Get the kids involved with the decorating. Mine loved helping.