I’m not sure why, but every year, it always feels like Easter somehow manages to finds a way to sneak up on me. And every year, I always find myself scrambling to figure out what dessert I’m going to make. So this year, I told myself I needed to be ahead of the game, and I’m actually not doing too bad. This’ll be the second recipe I’ve completed before Easter so that’s amazing!! Today we’re talking about what I call Easter Bunny Bars, they’re crunchy, chewy, peanut buttery, chocolaty, so much goodness all in one bite! The best part is, they’re such a breeeeze to put together! So if you’re anything like me, scrambling to figure out what to make at the last second, or even if you are a planner, these Easter Bunny Bars are for you!

I call them Easter Bunny Bars because there’s so many different flavor components and I really think they’re the type of treat you’d find in an Easter Basket, left by the Easter Bunny! Plus, these Easter Bunny Bars are so easy to throw together, that in itself is a real treat! For these Easter Bunny Bars, we use box cake mix! Shut the front door! Yep box cake mix, Whoppers Easter Eggs, peanut butter, and chocolate! I seriously can’t describe how good these are, you’ll just have to try them for yourself! But let me warn you, they’re extremely addicting!

For this recipe you’ll need:

• Duncan Hines Classic White Cake Mix – for the cake batter.
• Whoppers Robin Eggs – for the cake batter and the top layer of the bars.
• Oil – to make our cake batter moist.
• Milk – to give our cake a soft crumble, and to help the white chocolate spread easily.
• Egg – to provide structure to our cake batter.
• Peanut Butter – we mix this with our cake to make it soft, and help it stick together.
• Semi-Sweet Chocolate Chips – for the base of our bars.
• White Chocolate – for the top layer of the bars.

How to make Easter Bunny Bars

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1. Preheat the oven to 400° Fahrenheit.
2. Place the Whoppers Robin Eggs into a ziplock bag, press the air out of it, and seal the bag shut. Use a rolling pin to crush the whoppers until they are crushed into pieces.
3. In a mixing bowl, combine the Cake Mix, milk, oil, and eggs. Stir them together, once combined, then fold in the crushed Robins Eggs.
4. Line a 7×11″ cake pan with parchment paper. Pour the cake batter into the pan, bake for 25 minutes, or until a toothpick can be inserted into the middle and comes out clean.
5. Remove the cake from the oven and let it cool for 10 minutes. Dump the cake into a mixing bowl. Stir in the peanut butter, until the cake starts sticking together. Set aside.
6. Line the bottom of a 7×11″ cake pan with parchment paper.
7. Add the milk chocolate to a microwave safe bowl. Microwave for a minute and a half, stir until smooth.
8. Dump the melted chocolate into the bottom of the 7×11″ pan. Use the back of a spoon to spread the milk chocolate flat into the bottom of the pan.
9. Press the peanut butter cake batter on top of the chocolate. Use your hands to press the batter flat. If needed, use a small rolling pin (I use this one) to flatten the cake mixture.
10. Add the white chocolate to a microwave safe bowl. Microwave for a minute and a half. Stir, then add in the milk. Stir more. The milk will cool down the white chocolate and it will start to seize up. Microwave the white chocolate for another 30 seconds to soften it. Stir until smooth.
11. Pour the white chocolate on top of the cake bars. Use the back of a spoon to smooth it out.
12. Add the remaining whoppers to a ziplock bag, and crush them up. Press the crushed whoppers on to the top of the white chocolate.
13. Place the Easter Bunny Bars into the freezer for about 15 minutes to set. Then place in the fridge for another 15 minutes, to allow the chocolate and cake to fully set. Then slice into bars and enjoy.