Easter Bunny Bark (Video).
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.
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.
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
Yield: 1 pound
Prep Time: 35 minutes
Total Time: 1 hour, 35 minutes (includes chilling)
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
More Easter and springtime recipe ideas right here!
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