Description
Chewy, nostalgic cereal treats cut into bunny shapes and finished with a simple candy melt drizzle, candy eyes, and pastel sprinkles for an easy spring themed dessert.
Ingredients
- Unsalted butter, 3 tablespoons
- Mini vegetarian marshmallows, 10 ounces
- Crispy rice cereal, 6 cups
- White candy melts, 8 ounces
- Pink candy melts, 4 ounces
- Candy eyes, 24 pieces
- Pastel sprinkles, 2 tablespoons
Instructions
- Line a 9×13 inch pan with parchment paper and lightly butter the parchment. Lightly butter a bunny cookie cutter.
- Melt the butter in a large pot over low heat until glossy.
- Add the mini vegetarian marshmallows and stir until completely melted and smooth.
- Turn off the heat, add the crispy rice cereal, and fold gently until evenly coated.
- Press the mixture into the prepared pan in an even layer, firm but not packed.
- Let set at room temperature for 10 to 15 minutes until it holds shape but is still slightly warm.
- Cut out about 12 bunny shapes, then re press and cut scraps as needed.
- Melt the white candy melts and pink candy melts in separate microwave safe bowls in 20 second bursts, stirring each time until smooth.
- Drizzle the melted candy over the bunnies, then add candy eyes and pastel sprinkles while the drizzle is still wet.
- Let set for about 10 minutes, then serve.
Notes
- Keep heat low when melting marshmallows so the treats stay soft and chewy.
- Butter your spatula and hands to prevent sticking when pressing the mixture into the pan.
- Add eyes and sprinkles right after drizzling so they stick before the candy sets.
- Store in an airtight container at room temperature for up to 3 days with parchment between layers.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bunny
- Calories: 190
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg