Chocolate Bunny Bark Chips
An easy chocolate treat to make for Easter.
Equipment
- Microwave Safe bowls
- One cup of boiling water
- Parchment Paper
- Cookie Sheet
- 3 Inch Bunny Cookie Cutter
Ingredients
- 6 Ounces White Chocolate Candy Melts
- 6 Ounces Brown Chocolate Candy Melts
- Pretzels Bows
- 1/2 Cup Pecans Halves
- Spring Mix Candy Coated Chocolates
- Rainbow Sprinkles
Instructions
- Line a cookie sheet with parchment paper.
- Break the pretzels bows into small and medium size pieces and place them aside for later.
- Toast the pecans in a 350 degree oven for 5-8 minutes. Then chop the pecans and set aside in a small bowl.
- In a microwave safe bowl, melt the white chocolate in 30 second intervals until its liquid and smooth.
- Pour the white chocolate on the parchment lined cookie sheet and use a spatula to spread it out into a thin layer.
- Sprinkle the pretzel pieces, pecans, candy coated chocolates and rainbow sprinkles randomly around the bark.
- Place the bark in the fridge for 5-10 minutes for it to set.
- Next, boil some water and place it in a cup.
- Place the cutter in the hot water to warm it up. Carefully and quickly remove the cutter, pat it dry and press it into the chocolate to cut out a white chocolate bunny.
- Put the white bunny bark chips on a clean flat surface.
- Repeat all of the steps above to create the brown chocolate bunny bark chips.
- Next, take the left over white and brown chocolate scraps, put them together and heat them using the same heating instructions as before, place them in the fridge to solidify and cut the marble bunnies out of it.
- Place all the chocolate bunny bark chips together, Serve and Enjoy!
Notes
- These chocolate bark bunnies can be stored in an air tight container in a cool dry place for 2-3 days and in the refrigerator for up to 5 days. The pretzels may get soggy when coming back to room temperature.
- Because the bark is thin it can break easily, so handle with care.
Tried this recipe?Let us know how it was!