Whether you’re adding some extra love to your Easter baskets or just looking for a colorful DIY to try at home with your kiddos, this candy-loaded chocolate bark is sure to brighten everyone’s day. The best part? The recipe is deceptively easy. All it takes is a playful set of cookie cutters, a canvas of melted candy wafers, and a sprinkling of your favorite seasonal sweets, from neon jelly beans to pretty pastel nonpareils. Finish with a cellophane bag wrapper and a bit of ribbon and you’ve got an unbeatable homemade treat they’ll never believe is not gourmet. Ready to give it a whirl?
Colorful Chocolate Bunny Bark
Yields five pieces
You will need:
- Assorted candies (such as pastel jelly beans, Easter-mix candy corn, and sprinkles)
- 4 ounces each of white, blue, pink, and yellow candy melting wafers
- 5 metal rabbit-shaped or spring-themed cookie cutters
- Aluminum foil
- Baking sheet
- Cellophane bags (optional)
- Ribbon (optional)
Step 1: Remove the candies from their packaging and ensure they’re readily accessible.
Place each color of candy wafers into separate microwave-safe bowls. Heat each bowl in 30-second intervals until the candy is melted and can be stirred until smooth.
Step 2: Lay a cookie cutter in the center of a small sheet of aluminum foil. Fold and scrunch the foil tightly around the edges of the cookie cutter shape.
Using your finger, smooth the foil on the inside of the cookie cutter to ensure the chocolate will lay flat. Repeat with remaining shapes, then place the prepared cookie cutters on a baking sheet.
Step 3: Using spoons, dollop alternating colors of the melted candy wafers into the prepared cookie cutters.
Shake the baking sheet gently to level the melted chocolate. Using a toothpick, swirl the colors together to create a marbled effect.
Step 4: Sprinkle your assorted candies on top of the melted chocolate. Once you’re satisfied with the appearance of each figure, transfer the entire baking sheet to the refrigerator to allow the chocolate to set.
When the candy is firm, gently remove the aluminum foil and push the chocolate through the bottom of the cutter. If the bark won’t budge, gently bend the edges of the cookie cutter outward until the chocolate is released.
For an extra-festive presentation, place the chocolate bark in cellophane bags and tie with a ribbon—or nestle your treats directly inside an Easter basket.
All photographs by Heather Baird.
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