Bunny Butt Marshmallow Pops

  • serves 12

These cute bunnies are so easy to put together. They make a fun party favor or Easter-basket treat when wrapped in clear cellophane bags and tied with a pastel ribbon.

16 Ratings
Directions for: Bunny Butt Marshmallow Pops

Ingredients

4 ½ oz semisweet chocolate chips or wafers

2 tsp shortening or coconut oil

Mini marshmallows

2 small edible candy eyes, for decoration

Orange and green jelly beans

Directions

1. Line a baking sheet with parchment, Put 4 1/2 ounces semisweet chocolate chips or wafers and 2 teaspoons shortening or coconut oil in a glass bowl and melt at 50 percent power in a microwave at 30 seconds intervals, stirring after each, until melted, about 1 to 2 minutes.

2. Stick 12 yellow marshmallow bunnies (such as Peeps) onto 12 lollipop sticks. Dip the bunnies, one at a time, in the chocolate coating, spreading with a small spatula and tapping off the excess on the side of the bowl. Set the bunnies on the parchment-lined baking sheet and add halved mini marshmallows for tails. Refrigerate until set, about 20 minutes.

3. Bunny face variation: Instead of the tail, add 2 small edible candy eyes. Attach a small orange jelly bean to each for a carrot. Halve small green jelly beans and snip the ends to resemble carrot tops and attach to the base of the carrot.

Tips and Substitutions

Special equipment: 12 lollipop sticks

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Chocolate, Dessert, Easter, Kid-Friendly, Snack


https://www.foodnetwork.ca/recipe/bunny-butt-marshmallow-pops/19928/

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