Easter Bunny Bark (Video)

Adorably festive chocolate on chocolate!

Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark! Recipe found on sallysbakingaddiction.com

Back on the road again! Just for a couple days. I’m in Boston today for a book signing tonight– I hope to see you there! I’ll be teaching you how to make chewy cream caramels. We’ll eat them covered in dark chocolate and festive green and gold sprinkles for St. Patrick’s Day. Are you excited?! Because I’m pumped.

And guess who I brought with me? JUDE! We took a family road trip up here and are staying in a dog friendly hotel where they seriously pamper the pups. Jude has his own bed and biscuits are delivered daily. Is that not the cutest thing?! Jude looooves road trips and I’m sure you saw him smiling the entire time on Snapchat yesterday.

Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark! Recipe found on sallysbakingaddiction.com

Another treat I brought my Boston readers? This undeniably festive BUNNY bark. I made a batch last week then whipped up a 2nd and 3rd batch to make a video (below!) and to give out tonight. Can you get over all the pastel, candies, sprinkles, and pink? Because I cannot. World’s happiest chocolate bark right here.

The bark is so easy, I feel silly even writing out a recipe for it. I mean you could watch the video and know exactly how to make it. Or look at the pictures: melt chocolate, chill, pour white chocolate on top, decorate with candy. That’s it, you’re done. Takes approximately zero effort to make and 100% self control not to eat every single piece. And don’t do what I did: pick off all the robin eggs and leave the rest for someone else.

“Why are there all these craters in the white chocolate? Did you eat something off this?” – Kevin

No shame. Crispy, crunchy, and sweet malted milk ball robin eggs are, hands down, my favorite Easter candy ever. 

Easter candy for Easter Bunny Bark

Because they’re kind of large, I broke up all the robin eggs in a ziplock bag. Use a rolling pin to crush them all and you’ve got much more manageable pieces for the bark topping. I kept the M&Ms whole because they’re just the right size.

But you can really use any small Easter candy you love! Jelly beans would be adorable on top. Or even chop up some PEEPS?! Anything goes!

Like always, use quality chocolate. If you didn’t notice, there are 2 layers of chocolate in this bark. Semi-sweet chocolate on the bottom and white chocolate on top. For all the Easter bunny bark I made last week, I used Baker’s brand chocolate. But any high quality melting chocolate works. You’ll need 8 ounces of semi-sweet (or milk chocolate) and 8 ounces of white chocolate.

Quick & easy Easter Bunny Bark

The trick is to cool the bottom layer in the refrigerator for about 20 minutes before adding the white chocolate. You want the bottom layer just about set– if it’s too cold then the layers could separate when you go to break the chocolate bark into pieces. So only about 20 minutes for that bottom layer. Then top with the white chocolate and candies.

OR you could always swirl the chocolates together like I do in my mint chocolate swirl bark or my sweetheart swirl bark. Anything goes as long as you don’t leave off all the candies.

Chocolate on chocolate. Candy on candy. I like it. Here’s a video for you!

You might notice my FitBit on my wrist– obsessed. I got a bunch of different patterned and colorful bands because, shockingly, plain black wasn’t cutting it.

Easter Bunny Bark


  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped1
  • 8 ounces (226g) white chocolate, coarsely chopped1
  • 1 cup assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc)

Recommended Equipment


  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
  3. During this time, melt the white chocolate and let it sit for 5-10 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.) Spread the white chocolate into an even layer on top, then decorate with candies.
  4. Allow the bark to set at room temperature in a cool, dry environment-- this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
  5. Make ahead tip: Store 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.

Recipe Notes:

  1. Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker's, Lindt, or Trader Joe's pound plus bars.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More Easter and springtime recipe ideas right here!

Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark! Recipe found on sallysbakingaddiction.com

Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark! Recipe found on sallysbakingaddiction.com

Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark! Recipe found on sallysbakingaddiction.com



  1. Austria Azaceta on March 15, 2016 at 11:13 am

    Hi Sally, 
    This bark looks great!! Can’t wait to try it although I fear I may just eat all the robin eggs before I can make it…. 🙂  I’m not a huge mint & chocolate lover but I made your candy cane bark over the holidays a couple times & its so delightful!!  Unrelated to this post, yesterday I attempted o make the chewy salted caramel candies from your book but sadly it did not work out.  I followed the recipe exact & it looked so dreamy going into the pan but before even the 4 hours set time was up it was hard as a rock!  I don’t have luck with the caramel cause when i made the turtles with the dipping caramel i had a difficult time with that caramel too.  Maybe I should just stick to cookies & cupcakes…. Or try my hand at some truffles…. 

    • Sally on March 15, 2016 at 5:32 pm

      Austria, try cooking to only 245 degrees next time– you used a candy thermometer, right? It should be perfectly soft and creamy at 245 then.

      • Austria Azaceta on March 16, 2016 at 10:49 am

        Thanks Sally!  I was thinking to try a lower temp.  And maybe invest in a digital candy thermometer cause the one I have is not & it took at least 10 minutes to reach the 250 mark.  Maybe that was too long…  In any case, i will give it another go!  Gonna make your soda bread tomorrow sans raisins (sorry, not a fan) for St. Patrick’s day… 🙂

  2. Katie on March 15, 2016 at 11:34 am

    These are incredible! – You sold me on the feature image!
    They look so much fun and would be perfect for a large gathering or party, I would maybe even mix it up by using milk and dark chocolates as alternatives. 

    Great recipe!

  3. Anna @ Crunchy Creamy Sweet on March 15, 2016 at 11:57 am

    My kiddos are always so excited to make chocolate bark! Also, crushing the candy eggs – so much fun! 

  4. Pepper Dasnee on March 15, 2016 at 11:13 pm

    Those look absolutely adorable!! And yummy! Thank you for sharing 🙂

  5. Ruhma U on March 16, 2016 at 3:59 pm

    ADORABLE!!! And I love robin eggs. Especially the ones with speckles. They’re too pretty to eat! 🙂 I made your Sweetheart Bark as a Valentine’s Day gift for my girlfriend and she loved it! Hoping to see more variations of this bark.

  6. Anna V on March 18, 2016 at 12:01 am

    I cannot find where you address the world of pie baking!????!  Am I just missing it?   I have learned much from you and would love to  hear what you have to say on the pie subject!

    • Sally on March 19, 2016 at 9:36 am

      Here is a post I wrote all about making the best homemade pie crust if you’re interested in browsing it!

  7. Xinyang on March 18, 2016 at 3:31 pm

    Hi Sally, 

       It’s my first time seeing your video and browse through the website. Thank you for keeping your dream and always creating great things for the food community!! I can totally see your passion when you write and make videos. I love food too!! Keep in touch!! 🙂


  8. Lolo on March 20, 2016 at 9:29 am

    This is absolutely adorable! We don’t have kids, but we are big kids ourselves, and we cannot wait to make this. It’s so spring-y and fun!

  9. Kathryn @ Hungry Little Bear on March 20, 2016 at 4:40 pm

    So easy and so cute! Love the layering of the two chocolates and I wish we had those cute pastel coloured m&ms over here in the UK! They are so perfect for easter!!! Your Robin eggs look just like our mini eggs, so will definitely give this a go for Easter!

  10. Kylie on March 23, 2016 at 8:26 am

    Hi Sally, 

    Love all your recipes especially the nutella cheesecake slice…the girls at uni loved me forever for that one.

    I’ve just made this easter bunny bark and its been sat somewhere cool for about and hour and a half and it’s still not set….could be due to Australia not being that cool. I’ve popped it in the fridge and hope that helps. Do you use normal chocolate for this or I went with baking chocolate where I feel i may have stuffed up…

    Kylie 🙂 

  11. Amanda on March 24, 2016 at 11:08 pm

    Thank you so much for this recipe! I made it a few nights ago and it was a huge success. I’m really new to baking/fairly uncomfortable in the kitchen but your site inspires me to keep at it! Thank you, Sally!

  12. Hipstorian on March 29, 2017 at 9:29 pm

    Sally! Help! My bark doesn’t seem to want to set. It’s been sitting for a couple hours, but it’s flexible and soft still. I used baking chocolate and a double boiler as per the recepie and I’ve made some of your other bark before and never run into this. What on earth is going on?

    • Sally on March 30, 2017 at 3:49 pm

      That’s odd– which brand chocolate are you using? Have you tried putting it in the fridge?

  13. shelly on April 12, 2017 at 11:57 pm

    Recipe worked great!



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