Chocolate Bunny Treats Recipes

GIANT FILLED CHOCOLATE EASTER BUNNY

Steps:

• Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside.
• Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes.
• Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes.
• Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes.
• Carefully unmold and trim away any excess chocolate around the edges if needed.

EASTER BUNNY TREATS

Steps:

• Place frosting in piping bag. For each bunny, cut 2 mini marshmallows in half and use frosting to attach them to a large marshmallow to form arms and legs. For the face, attach 2 mini marshmallow halves for cheeks. Use white jimmies, black nonpareils and heart-shaped sprinkles to form whiskers, eyes and nose. For the ears, cut a large marshmallow in half diagonally. Dip each sticky side in colored sugar and use frosting to attach the ears to the top of the large marshmallow. Use frosting to connect the 2 large marshmallows; let stand until dry.

BREAKABLE CHOCOLATE BUNNY

Steps:

• Add milk chocolate candy melts to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Spoon melted candy melts into the molds making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate throughout the mold.
• Place molds in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don't pop out easily, place back in freezer for a few more minutes.
• Fill one half of the chocolate molds with candy or mini toys.
• Heat a plate in the microwave for about 45 seconds or until hot. Press the empty chocolate mold half open-side-down onto the flat portion of the warm plate and twist back and forth for a few seconds to gently melt the rim of the chocolate.
• Immediately press this warmed edge chocolate cup to the top of the filled cup. This will join the two halves of the hot cocoa bomb. If you are having trouble getting the two halves to join, you can carefully rub your finger around the line to seal the together or pipe melted chocolate around to seal together.
• Add pink candy melts to one bowl and white candy melts in another bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Use a sandwich bag or piping bag and add the melted chocolate to separate bags. Wait a few minutes to cool to make it easy to pipe. If using a sandwich bag snipe one corner off to pipe.
• In the middle of the chocolate mold pipe some melted pink chocolate and place the candy heart for the bunny nose.
• Use the melted white melted chocolate and pipe the mouth and whiskers for the bunny and allow to harden.
• Lay a piece of parchment paper down on a flat surface.
• Add pink candy melts to one bowl and milk chocolate candy melts in another bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
• Use a sandwich bag or piping bag and add the melted chocolate to separate bags. Wait a few minutes to cool to make it easy to pipe. If using a sandwich bag snipe one corner off to pipe.
• Either freehand draw the bunny ears or place a drawing underneath the parchment paper. Pipe the inside of the ears with melted pink first and then pipe the melted milk chocolate around the pink and allow the ear to harden.
• Once the ears are harden peel them off the parchment paper and pipe some melted milk chocolate on top of the chocolate mold and place the bunny ears one at a time allowing to dry in between. May need to prop up on something or place in freezer for a few minutes to allow to harden.
• To Break: Use a wooden mallet and pound on the chocolate until it breaks open to reveal a fun surprise.

CHOCOLATE BUNNY TREATS™

Steps:

• In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly.
• Using large circle cookie cutter, very small circle cookie cutter and rabbit head cookie cutter coated with cooking spray cut cereal mixture into shapes. For each rabbit, attach one rabbit head shape to top of large circle shape with frosting. Attach one small circle for tail to each. Decorate with frosting and/or candies. Best if served the same day.

CHOCOLATE BUNNY CAKE

Steps:

• Prepare cake batter as directed on package; blend in dry pudding mix and 1/4 cup milk. Pour into 2 greased and floured 9-inch round pans. Bake 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
• Cut 1 cake layer as shown in diagram 1. Arrange cake pieces on tray or large platter as shown in diagram 2.
• Mix cream cheese, melted chocolate and remaining milk in large bowl until blended; stir in COOL WHIP. Use to frost cake. Arrange marshmallows around outside edges of bunny ears.
• Mix food coloring and water; toss with coconut until evenly tinted. Sprinkle over ears as shown in photo. Cut licorice into 2 (6-inch) and 4 (2-inch) pieces. Use to decorate cake along with remaining ingredients.

CHOCOLATE COOKIE BUNNY

Steps:

• Place 1 cookie on clean work surface to form base; cut a slight indentation in center of cookie. Make a semicircular cut in edge of second cookie; stand, cut side up, in base, securing cookies to each other with some of the frosting.
• Stand third cookie in the semicircular cut for the bunny's head, securing with frosting. Cut remaining cookie in half, then cut the point off of one end of each cookie half. Secure the cut ends to the head with more frosting for the bunny's ears.
• Add 2 whole jelly beans to the base for the bunny's feet and 3 halved jelly beans to the head for the bunny's eyes and nose. Decorate with coconut and gel as desired.

CHOCOLATE BUNNY TREATS™

Steps:

• In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly.
• Using large circle cookie cutter, very small circle cookie cutter and rabbit head cookie cutter coated with cooking spray cut cereal mixture into shapes. For each rabbit, attach one rabbit head shape to top of large circle shape with frosting. Attach one small circle for tail to each. Decorate with frosting and/or candies. Best if served the same day.