Description
This no-bake Easter Bunny Chow is the sweetest spring tradition! Crispy cereal coated in pastel white chocolate and loaded with marshmallows and candy. Perfect for Easter baskets and parties.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 2 minutes (melting chocolate)
- Category: Snack
- Method: No-bake
- Cuisine: American