Looking for a sweet Easter snack, but don’t have much time to spend in the kitchen? These sweet and salty Bunny Bits are festive, and resemble Easter grass and colored eggs; they look cute on the Easter buffet, or even when served in small baskets set around the serving areas. They are also suitable for packaging in fancy little bags to give to family and friends. If you’re asked to bring a treat to work, or to a party, Bunny Bits can easily be made ahead – the mix keeps for weeks in an airtight container – and because it’s so addicting, there will be no leftovers. In fact, it’s a good idea to hide it if making ahead, or you’ll find yourself making it twice.

A brown paper bag is essential, so when you’re at the grocery store picking up the ingredients, make sure to ask them to bag your groceries in paper. The recipe is easy enough that even older kids can help, and the only downside is that they may eat so much of it during preparation that there won’t be enough for other family members and friends. The recipe does, however, make 18 cups, but for some reason that amount doesn’t last that long. The mix looks nice when served in a basket lined with pastel spring napkins.

72 Servings

3 cups flaked coconut
green food coloring

1 1/2 cups salted peanuts
3 cups mini pretzels
4 cups Crispix cereal, or Rice Chex or Corn Chex

1 1/2 pounds almond bark vanilla coating, chopped, or use vanilla chips

2 10 oz. packages Cadbury Mini Eggs, or similar

1. Measure the coconut into a large paper grocery bag.
2. Add several drops green food coloring, fold down the top of the bag, and shake until the coloring is distributed and the coconut is a light green; set the bag aside.
3. Mix the peanuts, pretzels, and cereal in a large bowl.
4. Place the almond bark pieces in a microwave-safe container; microwave 2 minutes; stir. Microwave additional minutes, stirring after every 30 seconds, until melted.
5. Pour over the cereal mixture and stir until well coated.
6. Immediately transfer the mixture to the paper bag with the coconut.
7. Fold down the top and shake until the pieces are coated with coconut.
8. Spread out on parchment-lined baking sheets, separating the pieces as much as possible.
9. When set, stir in the mini eggs.

Amount Per Serving
Calories 135 Calories from Fat 60
Percent Total Calories From:
Fat 44% Protein 5% Carb. 51%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 5 g
Cholesterol 1 mg
Sodium 84 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 12 g
Protein 2 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%