With Easter approaching, we see the grocery store shelves fill with some of the most delightful candy creations of the year. If you have a hard time choosing between malted milk eggs, pastel M&M’s, chocolate rabbits and more, well, you don’t have to. This recipe for Easter Bunny Bark brings together your favorite candies in one simple, sugar-filled, easy-to-make recipe.
Make it with the kids and leave it out to entice a visit from the Easter Bunny, or serve it up at Easter brunch. Anyway you dish it up, you can’t go wrong with this candy-coated pastel confection.
- Category: Dessert
- Your favorite colorful Easter candies (peanut M&Ms, Reese’s Pieces, malted milk balls, Twix, and chocolate covered marshmallows work well.)
- 20 ounces of white chocolate like Ghirardelli squares
- Confetti sprinkles
- Parchment paper
- 9x11 inch baking pan
- Cooking spray
- Medium-sized glass bowl
- Chop the Easter candy into small pieces.
- Line the baking pan with parchment paper.
- Spray a medium size microwave-safe bowl with cooking oil and add in white chocolate.
- Microwave in 30-second increments, and stir each time until chocolate is smooth.
- Pour melted chocolate onto parchment paper-lined pan and spread evenly.
- Quickly place chopped Easter candy in the white chocolate before it begins to harden. Don’t be afraid to really lay it on thick!
- Let the Easter Bunny Bark sit for at least 5 hours, or pop it in the fridge for an hour or so to harden.
- Once it’s completely hardened, cut it with a sharp knife and serve.