Brownie Bunny Butts
White chocolate-dipped brownies with marshmallow tails and white chocolate bunny feet; a perfectly adorable spring and Easter sweet treat.
Ingredients
- your favorite brownie recipe
- 2 cups Ghirardelli White Chocolate Melting Wafers
- 2 tablespoons paramount crystals ¹
- mini marshmallows
- white nonpareils
- ½ cup pink chocolate melting wafers
Instructions
- Line a baking sheet with parchment/wax paper-lined. Set aside
- Make your favorite brownies recipe and allow them to cool. Cut off the edges of cooled brownies. Using a fork "fluff" the brownies into pieces.
- Scoop brownies into tablespoon balls using a #50 Disher and place on parchment/wax paper-lined baking sheet. Place in the freezer for 15 minutes.
- In a microwave-safe bowl, add white chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15-second increments until chocolate is completely melted.
- Remove brownie balls from the freezer, stick them with a toothpick, and dip them into melted white chocolate. Lightly tap to remove excess chocolate and place back onto parchment/waxed paper-lined baking sheet to harden. Once the chocolate has hardened, remove the toothpick.
- Dip one end of your mini marshmallows into melted white chocolate and then into white nonpareils. Allow bunny tails to dry. Once tails are dry, cut a little off the undipped marshmallow so they don't sit so high on the brownie balls.
- Dip the marshmallow end of your bunny tails into melted white chocolate and place on brownie balls over the toothpick holes. You may need to hold it in place for a few seconds. Once all bunny tails are attached, place them in the freezer until the white chocolate holding the bunny tails in place hardens.
- Cover the bunny feet printable with parchment/waxed paper. Using a pastry bag or a plastic sandwich bag with a very small corner snipped off, pipe melted white chocolate onto the parchment-covered bunny feet printable in the shapes of the bunny feet. Place in the fridge for a few minutes to harden.
- In a microwave-safe bowl, add pink melting wafers. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15-second increments until pink chocolate is completely melted.
- Remove white bunny feet from the fridge and pipe the pink bunny toes/pads onto the white chocolate feet. You won’t be able to see where they are on the printable, but you can look at the printable for guidance and just wing it. Place in the fridge for a few minutes to harden.
- To attach the bunny feet, use melted white chocolate to stick bunny feet to Brownie Bunny Butts. Allow the chocolate to harden. Eat & Enjoy!
Notes
Brownie Bunny Butts should be stored in an airtight container and will keep for 3+ days.
¹ Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
