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Easter Bunny Cookie Bark with Lemon Oreo Cookies and Grass Sprinkles Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: American

Description

This delightful Easter Bark recipe combines creamy white almond bark and vibrant pink candy melts to create a festive treat featuring lemon Oreo ‘bunny’ cookies. Perfect for spring celebrations, this no-bake confection decorates sandwich cookies with a luscious white chocolate base and adorable bunny feet and tails piped in colorful chocolate. It’s easy to prepare, fun to assemble, and sure to brighten your holiday dessert table.

Ingredients

Scale

Chocolate Coating

  • 1 1/2 pounds white almond bark or white melting chocolate, divided
  • 1 cup pink candy melts

Cookies and Decorations

  • 12 lemon Oreo cookies (or any lemon sandwich cookies)
  • Easter grass sprinkles

Instructions

  1. Melt White Chocolate Base: In a large microwave-safe bowl, melt 1 pound of the white almond bark or melting chocolate in 30-second intervals, stirring between each, until completely smooth and melted.
  2. Prepare Cookie Base: Line a baking sheet with parchment paper and place the 12 lemon Oreo cookies spaced out evenly on it.
  3. Coat Cookies: Spoon the melted white chocolate over each cookie, ensuring each is fully covered.
  4. Fill Spaces: Pour and spread the white chocolate to fill all spaces around and between the cookies on the parchment.
  5. Set Chocolate Smoothly: Gently tap the baking sheet on the table to help the chocolate spread evenly and level out.
  6. Add Sprinkles: Sprinkle Easter grass sprinkles around the cookies on the white chocolate, avoiding placing sprinkles directly on the cookies themselves.
  7. Let Set: Set the tray aside at room temperature to allow the white chocolate to begin firming up.
  8. Melt Remaining White Chocolate: Microwave the remaining ½ pound of white chocolate in 30-second intervals until melted and smooth.
  9. Melt Pink Candy Melts: Similarly, melt the pink candy melts in the microwave until smooth.
  10. Prepare Piping Bags: Spoon each melted chocolate (white and pink) into separate zip-top bags and snip a tiny corner from each for piping.
  11. Pipe Bunny Feet: On a separate parchment-lined tray, pipe 12 sets of little white ovals to form bunny feet shapes.
  12. Level Bunny Feet: Tap the tray lightly to smooth and level the piped chocolate shapes.
  13. Pipe Bunny Toes: Use the pink melted chocolate to pipe 4 small dots on each white oval to represent bunny toes.
  14. Chill Feet: Place the tray with the bunny feet in the fridge for 5 minutes to firm up.
  15. Pipe Bunny Tails: While feet chill, pipe small white chocolate bunny tails directly onto each covered cookie.
  16. Attach Feet: Use a small dab of melted white chocolate as glue to attach each bunny foot to the back of each cookie by placing the feet on the chocolate tail area.
  17. Final Chill: Place the assembled cookies with feet in the fridge for 30 minutes to fully set and firm up.
  18. Prepare for Serving: To cut around the bunny shapes more easily, dip a knife in hot water, dry it, and carefully cut the edges.
  19. Serve: Arrange the finished Easter bark cookies on a serving tray and enjoy!

Notes

  • Use good quality white melting chocolate or almond bark for a smooth texture and easy melting.
  • Melting chocolate in short intervals prevents burning and ensures even melting.
  • If lemon sandwich cookies are not available, substitute with any similarly sized sandwich cookie.
  • Be careful not to get sprinkles on the cookies to keep the look neat.
  • Chilling helps harden the piped chocolate decorations quickly, so don’t skip refrigeration steps.
  • Using a warm knife for cutting makes the process smoother and cleaner.
  • Store finished Easter bark in a cool place or refrigerator to maintain texture and freshness.

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Find it online: https://simplysavorykitchen.com/easter-bunny-cookie-bark-with-lemon-oreo-cookies-and-grass-sprinkles-recipe/