Bunny Bark

Bunny Bark by Tiffani Thiessen • Photos by Megan Welker

Bunny Bark

Recipe courtesy of Tiffani Thiessen


  • 1 12 ounce bag white chocolate chips
  • 3 cups mini rainbow marshmallows
  • 1 tbsp coconut oil
  • sprinkles
  • A baking sheet lined with parchment paper.


In a double boiler, melt chocolate and coconut oil over medium heat, stirring occasionally until completely combined. When fully melted, remove from heat. Scrape chocolate mixture onto your parchment lined pan using a silicon spatula. Then take your marshmallows and sprinkle on top. Or you can stir in the marshmallows before spreading onto parchment paper as well for a different look.

Refrigerate until sets, about 1 hour. Keep in refrigerator until ready to eat. Break into pieces and enjoy. Happy Easter!

Bunny Bark by Tiffani Thiessen • Photos by Megan Welker

Photos by Megan Welker



oh yummy! This looks so good!


Very creative, it could also double as Unicorn Bark if needed! :)

Katalin Beaty

I watch some of you friends dinner show! I think that it is fun to see all your Friends. I have some great girl friends as we talk about every one. My best fried died couple months ago, wye god had taken her too soon. She was very un-happy, I should have went to see her at Atlanta. I miss her so much, it is really hard loose some one. L O V E, Katalin


Hi Tiffani, these look delicious! Do you have a cookbook coming out? My coworkers and I are fans and want to try recreating some of your recipes.

Keep us posted!

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