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Adorably festive chocolate on chocolate!

squares of Easter bunny bark
squares of Easter bunny bark

Can you get over all the pastel, candies, sprinkles, and pink? World’s happiest chocolate bark right here.

The bark is so easy, I feel silly even writing out a recipe for it. It’s even easier than peanut butter eggs (another Easter favorite!). 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?” – my husband

Crispy, crunchy, and sweet malted milk ball robin eggs are, hands down, my favorite Easter candy ever.

chocolate Easter candies

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. Do not use chocolate chips or morsels. They contain stabilizers which prevent them from completely melting. Great for chocolate chip cookies, but not so great when we need smooth, melted chocolate like in this recipe.

spreading melted chocolate onto a silpat baking mat with a spoon

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.

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squares of Easter bunny bark

Easter Bunny Bark

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 1 pound 1x
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


Only a couple ingredients and your favorite Easter candy to make this easy Easter Bunny Bark!


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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Chocolate: 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.
  3. Special Tools: Double boiler for safe melting (here is a double boiler I own and another one I own– great quality!)

Keywords: easter bunny bark, easter candy

More Easter and springtime recipe ideas right here!

squares of Easter bunny bark

Reader Questions and Reviews

  1. These are so adorable! I was wondering what you thought about using couverture chocolate like Callebaut or Valrhona. I just started using them in my cookies and I prefer them over Ghirardelli, which is what I used to use, but I worry that if I use a couverture chocolate, the bark will start to melt as soon as someone picks it up to eat it. What do you think?

  2. This is so cute! I love making bark for holidays, it’s so easy and it feeds a lot 🙂 Thanks for another great idea

  3. 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!

  4. 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?

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

  5. My teenage daughter and I made the Easter bark for a bake sale and not only was it tasty, it was so festive and pretty. The only thing I’d do different next time is to make sure I don’t spread the chocolate out too thin.

  6. What exactly is the measurement size of the bark? 8×8? 9×9? Not sure as to the exact size of baking sheet. Do you spread to the edges? Thank you!

    1. Hi Lyndee! Yes, about 9×9 should be perfect. In the video above the recipe, you can see how we spread it on our half baking sheet pan. Enjoy!