Easter Bunny Chow

Easter Bunny Chow is a festive, no-bake snack mix featuring crispy rice cereal coated in pastel-colored white chocolate and tossed with mini marshmallows, candy coated chocolates, and colorful sprinkles. This sweet, crunchy treat is perfect for Easter celebrations, spring parties, and gift-giving. Ready in just 30 minutes with customizable colors and mix-ins!

Why You’ll Love This Recipe

• No-bake simplicity — Ready in 30 minutes with minimal cleanup
• Customizable colors and flavors — Make it as pastel-pretty or candy-loaded as you like
• Perfect for Easter baskets, parties, or gifts — Kids and adults can’t resist the sweet crunch
• Uses pantry staples — Most ingredients are already in your cupboard
• Fun to make with kids — Little hands love stirring in sprinkles and candies

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Ingredients You’ll Need

Cereal Base

• 9–12 cups crispy rice cereal (like Chex) — The more you use, the lighter the coating; I like 10 cups for a good balance
• 12 ounces white chocolate chips or white candy melts — Candy melts give a smoother finish, but chocolate chips taste richer
• ½ cup creamy peanut butter (optional) — Adds creaminess and helps the coating stick; leave it out for nut-free versions

Flavor & Color

• Food coloring (pastel pink, blue, green, yellow) — Gel food coloring works best and gives you true pastel shades
• 1 teaspoon vanilla extract (optional) — A little warmth that makes the whole mix smell like Easter morning

Mix-Ins / Toppings

• 1–2 cups pastel candy coated chocolates — Think pastel M&Ms or mini eggs
• ½–1 cup mini marshmallows — Adds a soft, pillowy texture
• ½–1 cup pastel sprinkles — For that confetti-like joy
• Small pastel chocolate candies — Any Easter aisle candy works here
• Optional: crushed Easter candies — Bunny pieces, pastel chocolate chips, or crushed Cadbury eggs

Why These Ingredients Work

The crispy rice cereal is your blank canvas—it’s light, airy, and holds onto that sweet white chocolate coating without getting soggy. White chocolate melts smoothly and takes on pastel colors beautifully, turning into a candy shell that hardens just enough to keep everything together. Adding peanut butter isn’t traditional, but it makes the coating creamier and richer, almost like a homemade Reese’s vibe. It also helps the chocolate cling to every piece of cereal instead of pooling at the bottom.

Gel food coloring is key here because liquid food coloring can make your chocolate seize up and turn grainy—trust me, I learned that the hard way one Easter morning! The vanilla extract is completely optional, but it adds a subtle warmth that balances all that sweetness. And the mix-ins? That’s where the magic happens. The marshmallows stay soft, the candies add pops of color and crunch, and the sprinkles make it look like a party in a bowl.

Essential Tools and Equipment

• Large mixing bowl — Big enough to toss everything without spilling
• Microwave-safe bowl (or 2–3 smaller ones if dividing colors)
• Rubber spatula or wooden spoon — For gentle folding
• Baking sheets lined with parchment or wax paper — Keeps cleanup easy and prevents sticking
• Small bowls for dividing chocolate (if making multiple colors)

Step-by-Step Instructions

Step 1: Measure the Cereal

Place 9–12 cups of crispy rice cereal in a large mixing bowl. I usually go with 10 cups—it’s the sweet spot where you get a nice coating without drowning the cereal. Set it aside while you work on the chocolate.

Step 2: Melt Chocolate & Peanut Butter

In a microwave-safe bowl, combine the white chocolate chips (or candy melts) and peanut butter if you’re using it. Microwave in 20–30 second bursts, stirring well in between each interval.

Step 3: Color the Chocolate

Here’s where it gets fun! Divide your melted chocolate mixture into smaller bowls—one for each pastel color you want. I usually make 3 or 4 colors. Add just a few drops of gel food coloring to each bowl and stir gently until you get soft pastel shades.

Step 4: Coat the Cereal

Pour each colored chocolate over different portions of the cereal, or drizzle all the colors over one big batch for a marbled effect. Use your spatula to fold gently—don’t stir hard or you’ll crush the cereal.

Step 5: Add Fun Mix-Ins

While the coating is still soft and sticky, sprinkle in your candy coated chocolates, mini marshmallows, sprinkles, and pastel candies. Toss everything lightly with your hands or a spatula so the goodies get distributed throughout.

Step 6: Cool & Set

Spread the coated cereal mixture onto your lined baking sheets in an even layer. Let it cool at room temperature for 15–30 minutes until the chocolate hardens completely.

Step 7: Break into Pieces

Once the mixture is fully set, break it into bite-sized clusters with your hands. Some pieces will be big, some small—that’s the charm of homemade Bunny Chow. Store it in an airtight container or package it up in clear bags tied with ribbon for Easter gifts.

You Must Know

The chocolate mixture must be smooth and completely melted before you add food coloring—any lumps will make it hard to coat the cereal evenly. If your chocolate seizes up (gets thick and grainy), it’s usually because water got into it or it overheated. You can sometimes save it by stirring in a teaspoon of vegetable oil or shortening.

Don’t skip lining your baking sheets! Even though the chocolate hardens, it can still stick to bare pans, and you’ll spend Easter morning scraping instead of celebrating. And please, use gel food coloring, not liquid—I can’t stress this enough. Liquid can ruin the texture of your chocolate.

Personal Secret: I always make my Bunny Chow the night before we need it. The flavors meld together overnight, and the texture gets even better—the marshmallows soften slightly and the cereal stays crispy.

Pro Tips & Cooking Hacks

• Work quickly once the chocolate is melted — It starts to set fast, especially if you’re using candy melts
• Don’t overmix — Gentle folding keeps the cereal from breaking into dust
• Make it nut-free easily — Just skip the peanut butter; the recipe works beautifully without it
• Use leftover Easter candy — This is a great way to use up those pastel candies nobody wanted from last year’s basket
• Double the batch — This disappears fast at parties, so I almost always make extra
• Toast your cereal lightly — For an extra-crispy texture, spread the cereal on a baking sheet and toast it at 250°F for 10 minutes before coating

Flavor Variations & Suggestions

If you want to switch things up, try adding a tablespoon of freeze-dried strawberry powder to the white chocolate for a subtle berry flavor—it turns the most beautiful pale pink and tastes like springtime. You can also swap the peanut butter for almond butter, cashew butter, or even sunflower seed butter if you’re avoiding peanuts.

For a chocolate lover’s version, use half white chocolate and half milk chocolate, and skip the food coloring for a more rustic look. I’ve also made this with coconut flakes stirred in, which adds a lovely tropical touch. And if you want to make it really special, drizzle melted dark chocolate over the top once everything’s set—it looks gorgeous and adds a grown-up edge to an otherwise sweet treat.

You can customize the mix-ins based on what you have: crushed graham crackers add a s’mores vibe, dried cranberries bring a tart pop, and white chocolate chips give you extra sweetness. My neighbor swears by adding a handful of crushed pretzels for a sweet-and-salty twist, and honestly, she’s onto something.

Make-Ahead Options

This is one of the best make-ahead treats I know. You can prepare Easter Bunny Chow up to one week in advance and store it in an airtight container at room temperature. It actually improves after a day or two—the flavors settle and everything melds together beautifully.

If you want to get even further ahead, you can make it and freeze it for up to one month. Just pack it in freezer-safe containers or bags, and thaw it at room temperature for about 30 minutes before serving. The texture stays perfectly crispy, and nobody will ever know it was frozen.

For gift-giving, I like to make it two or three days ahead, then package it up in clear cellophane bags the night before. That way the chocolate is fully set and won’t smudge or stick to the packaging. It’s a lifesaver during busy Easter prep!

What to Serve With Easter Bunny Chow

This snack mix pairs beautifully with a simple fruit salad—think strawberries, blueberries, and melon cubes for a fresh contrast to all that sweetness. I also love setting it out alongside a cheese and cracker board for Easter brunch; the salty cheese balances the sugary crunch perfectly.

For drinks, serve it with cold milk for the kids, or lemonade and iced tea for a refreshing spring pairing. If you’re hosting an adult Easter gathering, a glass of prosecco or a light white wine like Pinot Grigio is lovely with this. And honestly? A hot cup of coffee in the morning while you nibble on Bunny Chow is one of Easter’s simple pleasures.

It’s also perfect as a party favor or a little gift for teachers, neighbors, or anyone who could use a sweet reminder that spring is here. Just tie it up in a pastel bag with a ribbon and a tag that says “Hoppy Easter!”

Allergy Information

This recipe contains dairy (from the white chocolate) and may contain peanuts (if you use peanut butter) and soy (often found in chocolate chips). The marshmallows typically contain gelatin, so this isn’t vegetarian-friendly unless you use vegan marshmallows.

For a dairy-free version, use dairy-free white chocolate chips—Enjoy Life makes a good one. Skip the peanut butter or replace it with sunflower seed butter for a nut-free option that’s safe for school parties. If you need it gluten-free, double-check your cereal and candy labels, though most rice cereals and chocolate candies are naturally gluten-free.

For a vegan version, use vegan white chocolate, skip the peanut butter or use a plant-based alternative, and swap regular marshmallows for vegan ones. It takes a little extra label-reading, but it’s absolutely doable!

Storage & Reheating

Store your Easter Bunny Chow in an airtight container at room temperature for up to 2 weeks. I like to use a large glass jar or a plastic container with a tight lid—it keeps everything crispy and fresh. If you live in a humid climate, you might want to toss in a small silica packet (the kind that comes in vitamin bottles) to absorb any extra moisture.

Don’t refrigerate it unless your kitchen is very warm; the cold can make the chocolate sweat when you bring it back to room temperature, and that creates a cloudy film. There’s no reheating needed here—this is a grab-and-go snack that’s ready whenever you are!

If you’ve made a huge batch and want to keep half for later, freeze it in a freezer-safe container for up to one month. Thaw at room temperature for 30 minutes before serving, and it’ll taste just as fresh as the day you made

it.

Questions I Get Asked A Lot

Can I use milk chocolate instead of white chocolate?

You can, but it won’t give you those pretty pastel colors—the brown chocolate will turn the food coloring muddy. If you don’t care about the pastel look, go for it! Milk chocolate tastes delicious and gives you a richer, more traditional puppy chow flavor.

My white chocolate seized up and got grainy. What happened?

This usually happens when even a tiny bit of water gets into the chocolate, or when it’s overheated. Make sure your bowl is completely dry, and heat in short bursts with lots of stirring. If it does seize, try stirring in a teaspoon of vegetable oil or shortening to smooth it back out.

Can I make this without peanut butter?

Absolutely! The peanut butter is optional. It adds richness and helps the coating stick, but the recipe works perfectly without it. Your Bunny Chow will be a bit lighter and less creamy, but still delicious.

How far in advance can I make Easter Bunny Chow?

You can make it up to one week ahead and store it in an airtight container at room temperature, or freeze it for up to one month. It’s actually better the next day after the flavors have had time to meld!

What if I don’t have gel food coloring?

You can use liquid food coloring, but add it very sparingly—just a drop or two at a time. Too much liquid can make the chocolate seize. Gel gives you more control and brighter colors, so it’s worth picking up a set if you make this often.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear which pastel colors you chose and what mix-ins your family loved best.