With Easter only one week away, I thought I better start getting some of my treats done so that I could share with you. Here is a simple, fun and super sweet dessert that the entire family will love. I use this recipe often for special holidays or even just a quick treat for the weekend, and I especially enjoy experimenting with different types of chocolate and toppings to make it delightfully unique. This spring Bunny Bark combination is one of my favorites, not only for the incredible taste, but because of how the beautiful pastel colors look against the rich dark chocolate.
1 package semi-sweet chocolate chips
1 package milk chocolate chips
1/2 package Easter Oreo cookies
1 package Kraft Jet-Puffed Bunny Mallows (if you can’t find you can just use mini-marshmallows)
1 package Bunny Mix Milk Chocolate M&M’s
1 package chocolate covered malt balls
Spring themed sprinkles
Break Oreo cookies into a small bowl and open the bags of Bunny Mallows, M&M’s and malt balls and set aside.
Melt the semi-sweet chocolate chips in a microwave safe bowl at low (50% power) for a total of 2-3 minutes, stirring after each 30 second increment ensuring you do not burn. When chocolate reaches the desired texture, remove from microwave and stir until smooth. Pour melted chocolate into a rimmed non-stick baking sheet and spread evenly. Sprinkle cookie pieces, Bunny Mallows, M&M’s and malt balls over the top of the chocolate (note, you can use as much of the bag of goodies as you like). Press down gently.
Melt the milk chocolate chips in a microwave safe bowl at low (50% power) for total of 2-3 minutes, stirring after each 30 second increment ensuring you do not burn. When chocolate reaches the desired texture, remove from microwave and stir until smooth. Be sure to watch the milk chocolate carefully as it tends to take a shorter time to melt. With a spoon, drizzle the milk chocolate over cookies and candy and then top with the sprinkles.
Put in the freezer for approximately 30 minutes, or until firm to your liking.
Remove from the freezer and using a spatula remove from the baking sheet onto a large cutting board. Break bark with your hands or if you prefer, you can also use a knife. Store in an airtight container – I like to keep mine in the freezer.
This scrumptious treat will satisfy everyone’s sweet tooth — they’ll be wishing Easter was every day!