Easter is one of my favorite holidays. This year we plan to take the baby to our church’s community Easter Egg Hunt. It’s huge, covering a massive yard of the city-owned mansion in the center of town. There are prizes, games, and snacks for everyone. I knew I need to bring a snack to the egg hunt. I wanted to do something cute, but easy. Have you noticed I am all about easy recipes? I noticed a package of Oreos in my kitchen and boom! an idea was born. I could make an easy bunny bottom Oreos recipe. This recipe can easily be made gluten free by substituting gluten free chocolate or vanilla sandwich cookies.
How to make Bunny Bottom Oreos
This recipe can easily be doubled and tripled to use an entire package of sandwich cookies, but I began by using 12 Mega Stuffed Oreos. Since Bryan is allergic to chocolate, I used the Vanilla Mega stuffed, but you could substitute any flavor you prefer to get different tastes.
For each cookie, you will need 2 mini marshmallows. (24 total for 12 cookies.) I cut one marshmallow in half to make the feet. To make bunny tails, spread out a piece of waxed paper. Drop approximately 1 teaspoon of water onto a corner of the paper. Dip one end of the marshmallows into the water and then into pink sugar. Keep the tails and feet in reach because you’ll need to work quickly on the next step.
Melt 8 ounces of white chocolate bark (or milk chocolate bark, whichever you prefer) in the microwave. I usually melt the chocolate 30 seconds, stir, and microwave 20 to 30 seconds longer until it is completely melted. Stir the chocolate until smooth.
Dip a cookie into the chocolate, being sure to cover both sides of the cookie. Place on a sheet of waxed paper. While chocolate is wet, place a tail into the middle of the cookie and a leg on each side of the tail. Once cookies are finished, place in the freezer for chocolate to harden, approximately 10 minutes.
Remove cookies from the freezer and add Wilton Easter Bunny Ear Picks to the top of the cookie. I picked mine up at Walmart in the Easter section. They were less than $2 for a set of 24. If you would prefer, you can trace an ear pattern onto paper and pour melted chocolate onto the pattern. Top each ear with pink colored sugar while the ears are still wet. When the ears have hardened, use a tiny bit of melted white chocolate to attach them to the top of the ear. I prefer to use the picks. It’s easier.
- 12 Oreos or Sandwich Cookies of Your Choice (use Gluten free sandwich cookies if desired)
- 8 ounces white chocolate bark (can use chocolate, if preferred)
- 24 mini marshmallows
- 1 teaspoon water
- Pink sugar
- 12 bunny ear picks (I used Wilton Bunny Ears, available at Walmart)
- Cut 12 mini marshmallows in half. Dip the ends of 12 marshmallows in water and then in the pink sugar. Set aside.
- Melt white chocolate bark in microwave. (Begin by melting 30 seconds, stir, and melt 30 more seconds.) Stir until smooth. (Depending on microwave wattage white chocolate could take a little longer to melt.
- Dip cookies into chocolate, being sure to cover both sides. Place on a sheet of waxed paper. While chocolate is still wet, add a tail to the bottom middle of each cookie. Add a leg on either side of the tail.
- Place cookies in the freezer to harden. This should take approximately 10 minutes. Remove cookies from freezer and add one ear pick to the top of each cookie.
What is your favorite Easter dessert?