Easter Bunny Bars
A layer of peanut butter, malted cake dough, sandwiched between a layer of milk chocolate and white chocolate, finished with malted eggs on top.
Servings: 16 Bars
Calories: 175kcal
Equipment
- Cookie Sheet
Ingredients
For the Cake Layer
- 2 Cups Duncan Hines Classic White Cake Mix
- 1 Cup Whoppers Robin Eggs
- 1/2 Cup Milk
- 1/3 Cup Oil
- 1 Egg
- 3/4 Cup Peanut Butter
For the Base Chocolate Layer
- 1 Cup Semi-Sweet Chocolate Chips
For the White Chocolate Layer
- 1 1/3 Cup White Chocolate
- 2 Tbsps Milk
- 1/2 Cup Whoppers Robin Eggs
Instructions
- Preheat the oven to 400° Fahrenheit.
- Place the malted easter eggs into a ziplock bag, press the air out of it, and seal the bag shut. Use a rolling pin, or meat mallot, to crush the whoppers until they are crushed into small pieces.
- In a mixing bowl, combine two cups of Hines White Cake Mix, milk, oil, and eggs. Stir them together, once combined, then fold in the crushed Robins Eggs.
- Line a 7x11" 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.
- Remove the cake from the oven and let it cool for 10 minutes. Using the parchment paper, lift the cake out of the pan. Dump the cake into a mixing bowl. Stir in the peanut butter, until the cake starts sticking together. Set aside.
- Line the bottom of a 7x11" cake pan with parchment paper.
- Add the milk chocolate to a microwave safe bowl. Microwave for a minute and a half, stir until smooth.
- Dump the melted chocolate into the bottom of the 7x11" pan. Use the back of a spoon to spread the milk chocolate flat into the bottom of the pan.
- 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.
- 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.
- Pour the white chocolate on top of the cake bars. Use the back of a spoon to smooth it out.
- Add the remaining whoppers to a ziplock bag, and crush them up. Press the crushed whoppers on to the top of the white chocolate.
- 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.