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Easter Bunny Bark
This Easter Bunny Bark is as fun to make as it is to eat! Whether you're whipping up a batch with the kids or packaging it as a festive gift, it's the perfect colourful treat for spring. Customise it with your favourite colours, sprinkles, and even toss in some pretzels for that irresistible sweet-and-salty crunch!
Print recipe
Serves 4-6
Vegetarian
Ingredients
- 600g baking-grade white chocolate
- 50g pastel sprinkles
- 1 pack of Easter-themed edible cake toppers
- 4-5 colours of food colouring
Cooking instructions
- Chop up the white chocolate into thin strips (or just hack at it—no judgment) and toss them into a heatproof bowl.
- Fill a saucepan about ¼ full with water and bring it to a gentle simmer over medium-low heat. Once it’s simmering, perch the bowl of chocolate on top of the saucepan. Make sure the bottom of the bowl isn’t touching the water.
- Melt the chocolate, stirring frequently with a rubber spatula. Meanwhile, grab 4–5 small bowls—one for each food colouring you've chosen.
- Line a baking tray with parchment paper and set it aside. Things are about to get colourful.
- Once the chocolate is fully melted, divide it equally between your small bowls. Add 2–5 drops of food colouring to each, then stir until each one reaches the colour of your liking.
- Starting at the top of your lined tray, pour one coloured chocolate from left to right, smoothing it out with a spoon as you go. Keep going with the rest of the colours, working your way down the tray.
- Grab a chopstick and drag it through the chocolate in a wavy pattern from bottom to top, left to right. Then give the tray a 90-degree spin and do it again. Instant art.
- Now it’s time for the best part—decorating! Start with the bigger bits, spacing them out nicely, then go wild with the sprinkles. Pro tip: sprinkling from a little height gives that perfect even scatter.
- Pop your masterpiece in the fridge for at least 4 hours. Once it’s firm, peel it off the parchment, break it into chunky shards with your hands, and dig in!
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