Danielle Daly
With a cream cheese-cookie nose and marshmallow ears and feet, this cute treat is earresistible!
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Yields:
18
servings
Total Time:
1
hour
35
mins
For Bunny Noses and Tails and Mini Bunnies
vanilla sandwich cookies
oz.
cream cheese, at room temperature
For Decorating
Small pink Sixlets (or sugar dragées)
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- Make bunny noses: Line large baking sheet with parchment paper. In food processor, pulse cookies to create fine crumbs. Add cream cheese and pulse until mixture comes together and forms a ball. Roll mixture between palms into 18 balls. Refrigerate until cold, at least 20 minutes.
- In medium bowl, combine candy melts and coconut oil and microwave on 50% power in 30-second increments, stirring in between, until fully melted. Working with 1 at a time, use fork to fully coat each cookie ball in candy melts, tapping off excess. For bunny tails, coat in finely shredded coconut, and for baby bunnies, keep pink. Return to baking sheet and let set.
- To make bunny face, place cookie ball in center of donut. Place mini chocolate chips upside down for eyes. Use marker to draw whiskers. To make ears, use scissors to cut ends off giant marshmallows, on slight diagonal; coat sticky sides in pink nonpareils. Push wooden picks halfway into 1 end of ears and gently push wooden picks into donuts.
- For baby bunnies, use heart sprinkles for noses. Place mini chocolate chips upside down for eyes, and use regular-size marshmallows for ears.
- For each bunny behind, place coconut-coated cookie ball in center of donut. For feet, use scissors to cut ends off regular-size marshmallows; press M&M’s and Sixlets onto sticky sides to create padded feet. Use wooden picks to attach feet to donuts. For ears, use scissors to cut ends off giant marshmallows. Push wooden picks halfway into marshmallows, then into donuts, sticky side down. (Remove picks before eating.)
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