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

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

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. 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.

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.


Easter Bunny Bark

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 1 pound
  • 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!

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


Comments are closed.

  1. Just so pretty Sally! I need to get my hands on some pretty Easter chocolates and cook up this treat for Easter Sunday. We aren’t doing gifts this year because my sister still has Easter eggs left over from last year (who does that?!) but I’m sure there won’t even be leftovers of this to pack up! Have a great time in Boston. How wonderful that they have such a pet-friendly hotel (also, interesting factoid, there is a hotel in Boston that has a resident dog for visitors to take out for walks if they need canine company). 
    Can’t wait to see photos of you and Jude with all your Boston fans!

    1. That is SO cute!!

  2. Heather (Delicious Not Gorgeous) says:

    i love how festive this looks! and i bet it’d be super cute sealed in ziptop bags stuffed into plastic easter eggs for scavenger hunts (:

  3. The little kid inside me got so excited when I laid eyes on this beautiful sweetness! I can’t wait to try it and I’m loving the vid!

  4. Oooh, bunny bark. It just sounds so cute. And I also make craters in mine when I eat the candy off the top. I don’t know why, but eating candy out of ice cream, cookies or bark is so much more delicious than taking it out of the bag!

    1. Umm I agree completely– especially in ice cream!

  5. Marina @ A Dancer's Live-It says:

    “Plain black just wasn’t cutting it” haha so true! Do they make a sprinkles-patterned one? 😉 I don’t know why I still haven’t made bark yet, but this is too pretty not to pass up! Thanks for sharing Sally <3

    1. I haven’t seen a sprinkle one but I’ll keep my eye out!

  6. Julie @Tastes of Lizzy T says:

    This is so cute, Sally! And something I’d totally be addicted to. I’m guilty of picking of candy, etc. from our goodies, too. 🙂

  7. Layla | Gimme Delicious says:

    Oh My goodness these are so adorable! Love your new videos! 

  8. Leah @ Grain Changer says:

    Sally this is ADORABLE! And I love an easy festive recipe. No excuse for even showing up empty handed when this bark can be whipped up in no time flat. 

    ALSO – we need to be fitbit friends. I’m obsessed, too. #datanerd. 

  9. Come to Northern Virginia!!

    I’m going to make this with Cadbury Eggs for Easter!  Yum!  Thank you Sally!

  10. SALLY!!! Omg robin eggs are my absolutely favourite Easter candy EVER!!!! Like I buy at least 20$ worth at the bulk barn every year and savour them as much as possible. This year I ran out in February, which means I only had to wait until after Valentine’s Day candy to get to Easter candy! Everyone makes fun of me for loving these so much!! this makes me beyond happy! Ps come to Canada!!!!! 

    1. They are hands down the BEST easter candy. I totally understand your obsession!

  11. Oooooh my, it’s got to be done!  Fabulous idea.  

  12. demeter | beaming baker says:

    Ahh, you’re back in Boston and I’ll miss you again! Boo… Any chance you’re gonna tour in the summer too? Love that you were able to bring Jude. He must miss you so terribly when you’re gone. It’s awesome that you found a dog-friendly hotel. 🙂

    FitBit: my whole family has gotten into it! The weekly competitions, the milestones. It’s super motivating. You must be wracking up some insane miles during your runs. 

    Love the Bunny Bark, Sally! If I feel this happy just looking at it… 🙂 Btw, I chuckled when you mentioned scooping out the robins eggs and what Kevin said. No shame necessary. Haha. 😉

    1. Funnily enough, I still don’t beat some of my friends during the week with my steps! And I run around a TON. Though I have noticed that washing dishes where I move my wrist a ton counts steps– so I have that in my favor! 😉

      1. demeter | beaming baker says:

        LOL. My mom, who’s (thank goodness) super active, LOVES pushing my nephew around in his stroller. She’ll push the stroller back and forth for extra steps! By the end of the week, when she’s inevitably won the challenge, we’ll all accuse her of cheating! lol. Btw, can’t believe your friends beat you! You’ve got some real road runners in your life, Sally. 😉

  13. I never know if my chocolate is too thin or too thick.

    Not to be a weirdo but would you mind giving me an estimated size of the bottom layer? Thanks!

    1. Hmm, I’d say roughly 6-8 inches wide, 10 inches long.

  14. I love the name Bunny Bark!!! Also love when you have videos with your recipes! Have you tried the Cadbury crispy she’ll chocolate eggs? UGH now those are my obsession!! 

  15. The mini chocolate eggs are my favourite Easter candy too! My other favourite is peanut m&ms – the combination of peanut butter and chocolate is best right? I made your peppermint bark 3 times this past December so I’m definitely looking forward to this spring version 🙂 

  16. Yum, robin eggs are the best! I love biting into the coating on the outside. Definitely my favourite chocolate at Easter time 🙂

  17. Yes yes yes please. Any excuse to order more sprinkles from Etsy. And Boything will be excited about the extra candy 🙂 I cannot WAIT to make this. Bark is one of my favorite things to make, because I can make it after work and the gym without losing sleep, and it pleases everyone!

    And in other news, happy Pi Day! I made a batch and a half of your mini key lime pies to bring into work, and they went like hotcakes!

    1. I haven’t made those since last summer! Great reminder for me to bake them again soon! Thank you 🙂

  18. 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?

  19. Laura @ The Bluenose Baker says:

    I had literally just finished making my own version of “bunny bark” when I saw this posted on Instagram! I used milk chocolate, Hershey’s Eggies and Easter sprinkles, drizzled with candy melts. And here I thought I had an original idea! I guess I’ll need to come up with a different name when I post mine. “Egg-stravaganza Easter Bark” maybe!

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

  21. Heather @Boston Girl Bakes says:

    Ah dang I’ll miss you again!! 🙁 🙁 But on a happy note love this bark so darn cute!!!

  22. Shelby @ Go Eat and Repeat says:

    Jude sounds like quite the spoiled pup! This bark is so pretty and fun too!

  23. Heather @Boston Girl Bakes says:

    P.s. would you consider writing a post on how to make those super fun videos 🙂 unless you already did and I missed it. but I love them so great!

  24. Emma {Emma's Little Kitchen} says:

    So fun, and so… SALLY! 

  25. Cathleen @ A Taste Of Madness says:

    What a great idea! I have always wanted to try making bark, and Easter sounds like the perfect time to start!

  26. Elaine @ FoodParsed says:

    The name and the pictures are all so cute. I love the festive Easter colors. 😀

  27. kristine | the beaute blend says:

    I love the idea of staying at a hotel that pampers my doggy!  How nice!  Love the easter bunny bark!  I am going to try it this weekend!!  Tx!  🙂

  28. HI Sally! I’m thinking of making your blueberry muffins do you recommend the recipe in your cookbook or just use the same recipe for your chocolate chip muffins and just sub in blueberries instead???

    1. They’re practically the same recipe! So either works 🙂

  29. Hi Sally,
    just wanted to say hi again and that I enjoyed your demonstration so much last night in Boston. It was really fun to meet you finally and so exciting to taste some treats that you had baked! I’m going to make this bark Easter weekend with the girl I babysit for because we love trying out your fun recipes. Thanks again!!

    1. Thanks so much for coming to see me, Abi! I had SO much fun and loved meeting so many Boston readers. Have fun making this!

  30. Austria Azaceta says:

    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…. 

    1. 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.

      1. Austria Azaceta says:

        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… 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally