Adorably festive chocolate on chocolate!
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.
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. ♥
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.
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.
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)
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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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More Easter and springtime recipe ideas right here!