Easter Bark

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Not only is this Bunny Butt Easter Bark yummy, but it’s also adorable! White chocolate bark with lemon Oreo’s and colorful sprinkles makes the cutest Spring dessert.

Easter bark pieces on a white plate.

Easy Bunny Butt Easter Bark Recipe

I love making bark. It’s a very customizable recipe that can be made for so many holidays and occasions. This Easter bark is as cute as it is sweet and delicious. It’s made to look like a little bunny tail and feet! The pastel colors just shout Easter, too, and keep up the spring theme. I love the addition of the lemon Oreo cookies as well. For taste AND aesthetics!

For even more fun chocolate bark recipes, try Melted Snowman Bark, Cookie Monster Bark, and Halloween Bark!

Easter Bunny Bark.

Why You’ll Love This Easter Bark

  • Only 4 ingredients: Chocolate, cookies, and sprinkles are all you need.
  • Fun to make: For a great experience, make these with your kids!
  • No-Bake treat: With holidays like Easter, it’s great to have a tasty sweet treat that doesn’t require any baking.

Recipe Ingredients

It only takes 4 ingredients to make this Easter candy bark. Exact measurements can be found in the recipe card below. 

  • White almond bark: I use white almond bark but any white melting chocolate will work perfectly.
  • Pink candy melts: These are going to be used to add adorable little bunny toes to the bunny bark!
  • Lemon sandwich cookies: Use any brand or any flavor that you prefer. We use Oreo cookies in the recipe.
  • Easter grass sprinkles: These sprinkles add a little more pizzazz to the recipe.
Ingredients to make an Easter bark recipe.

How to Make Easter Bunny Bark

Making Easter chocolate bark is easy AND fun! Your kiddos will have just as much making it as they will eating it. This is definitely one of our favorite Easter desserts to make with kids.

  • Melt some almond bark. Add 1 pound of the white chocolate bark to a large microwave-safe bowl. Heat in 30-second intervals until smooth.
  • Set up cookies. Line a baking sheet with parchment paper and place 12 cookies on the pan with space in between them.
  • Cover the cookies. Spoon the melted chocolate over the cookies completely.
  • Fill the spaces. Spread the remaining chocolate evenly in between the spaces of the cookies. Gently tap the pan on the table to level the chocolate.
  • Add sprinkles. Add the sprinkles to the bark, avoiding the tops of the cookies.
  • Melt the remaining almond bark. Add the remaining bark to the bowl and heat in 30-second intervals until smooth.
  • Melt pink chocolate. Repeat this process in a smaller bowl with the pink candy melts.
  • Add to ziploc bags. Add the white and pink chocolate to Ziploc bags, seal, and snip one of the tips.
  • Make bunny feet. On a separate parchment-lined tray, pipe 12 sets of ovals for the bunny feet.
  • Add bunny toes. Pipe 4 dots of pink chocolate on each oval to make the bunny toys.
  • Refrigerate. Place the completed bunny feet in the refrigerator for 5 minutes to set.
  • Add bunny tails. Pipe bunny tails onto each cookie with the melted white chocolate.
  • Add feet. Add a little bit of chocolate to the back of each foot and stick them to the cookies.
  • Set. Place the bark in the refrigerator for 30 minutes to set.
  • Cut and serve. Carefully cut around each cookie, arrange on a tray, and serve.
Easter bark pieces on a white plate.

Tips for Success

  • Use a warm knife. Dip a knife in hot water to warm the knife. This makes it much easier to cut through the chocolate.
  • Try marshmallows. Instead of piping more chocolate for the bunny tails, use mini marshmallows.
  • Don’t use chocolate chips. Any variety of chocolate almond bark or melting chocolate will melt best and won’t seize and harden while decorating.

Storing Bunny Butt Easter Bark

Store leftover Easter bunny bark in an airtight container for up to 4 days in the refrigerator. Make it ahead of time and package them to give as gifts!

Milk and Easter bark pieces on a white plate with Easter decorations around them.

More Easter Treats

Easter bark pieces on a white plate.
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Easter Bark

Not only is this Bunny Butt Easter Bark yummy, but it’s also adorable! White chocolate bark with lemon Oreo's and colorful sprinkles makes the cutest Spring dessert.
Servings: 12 servings
Prep: 30 minutes
Chill Time: 30 minutes
Total: 1 hour



  • In a large microwave safe bowl melt 1 pound of your almond bark or melting chocolate in the microwave in 30 second intervals until melted and smooth.
  • On a tray or baking sheet lined with parchment paper place your 12 cookies spaced out.
  • Next spoon white chocolate over each cookie to cover it completely.
  • Fill in all the spaces between and around the oreos with the white chocolate.
  • Gently bang the pan on the table to help spread out the white chocolate and level it.
  • Sprinkle the grass sprinkles around the cookies but not on them.
  • Set aside to set.
  • Next in a microwave safe bowl melt the ½ pound of white chocolate in the microwave in 30 second intervals until melted and smooth.
  • Repeat with the pink chocolate.
  • Spoon each color of chocolate into a ziploc bag and snip off a tiny corner.
  • On a parchment lined tray pipe 12 sets of little white ovals to make the bunny feet.
  • Tap the tray lightly to level the chocolate.
  • Use the pink chocolate and pipe on 4 dots for the bunny toes.
  • Place in the fridge for 5 minutes.
  • Meanwhile take your white melted chocolate and pipe bunny tails on each cookie.
  • Next use the chocolate to pipe a little spot on the back of each bunny foot and use it to glue the bunny feet to the cookies.
  • Once all the feet are on place in the fridge for 30 minutes to set up.
  • Next I take a knife and dip it in hot water and dry it off to help me cut around the bunny butts, the warm knife makes this so much easier.
  • Arrange on a tray and serve!

Last Step:

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  • You can use mini marshmallows for bunny tails if you like.
  • You can use any flavor cookie you like, I just went with lemon for the season.
  • You can use any sprinkles you like.
  • Package these up for gifts!


Calories: 370kcal | Carbohydrates: 46g | Protein: 0.05g | Fat: 19g | Saturated Fat: 18g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 46g | Calcium: 0.3mg | Iron: 0.02mg


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