White Chocolate Easter Bunnies

Easter desserts same these Discolor Chocolate Easter Bunnies give supply any fresh structure and add festive endowment to your Wind organisation or brunch. Homespun Eggs, rightful got a new Wind makeover. Drinkable mossy shaver butter foodstuff became attractive and fun Wind bunnies and chocolate rabbit pawMouthwatering Wind desserts present yield memorable search to your Easterly treat.

Wind is one of the most crucial holidays. Whether you are making Easterly brunch, luncheon or party, every pass meal needs a attractiveness sweet.s!!!

Wind honour and content are all around Easterly eggs and bunnies. Cerebration nigh become and Wind diversion I sought to percentage with you whatsoever artful and comfortable Easter desserts.

Casual no heat afters recipes are e'er the most requested. After making the great eat for holidays, we don't jazz too such instance for desserts. Thus, relaxed no heat recipes like this River Brown Reese's Easterly Bunnies is perfect solution. Especially because you can egest these covered drinkable Reese's eggs forrader and withhold for a few weeks.

Ingredients

• 1 cup creamy peanut butter
• ¼ cup unsalted butter-melted
• 2 Tablespoons brown sugar
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 2 cups sifted powdered sugar
• 10-12 oz. white chocolate, candy melts or almond bark

For decoration:

• Pink candy melts (or you can us pink/red food coloring and leftover of white candy melts to make the bunny ears and nose, and for paws)
• Mini marshmallows-for tails
• Black decorating gel-for eyes

Instructions

1. Stir together melted butter, peanut butter, salt, vanilla and brown sugar until the sugar dissolves.
2. Gradually add sifted powdered sugar and mix until everything is evenly combined. The mixture will look crumbly but should holds together and looks smooth when you squeeze it with your hands. If it’s too sticky add more powdered sugar. if it’s too dry you can add a tablespoon of milk and mix again.
3. Line a tray with parchment paper and set aside.
4. Take about 1 heaping tablespoons of the mixture, squeeze it and roll with your hands to make the egg shape. Place the eggs on parchment paper lined tray. Place the tray in the fridge for 2 hours or until the eggs are firm completely (or freeze for 20-30 minutes).
5. Melt white chocolate, candy melts or almond bark according to package directions.
6. Using a fork dip each egg in white chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered hearts on the parchment paper lined tray.
7. Squeeze mini marshmallows to make them look like small balls and stick at the wider sides of egg to make the tail.
8. When the chocolate has set melt pink candy melts, transfer in a zip lock bag, cut of the corner and make the bunny’s ears and nose. Make small dots with black decorating gel for eyes. (You can use melted dark chocolate and a toothpick instead of gel).
9. To make the bunny paws, using melted pink candy melts make one large circle at narrow side of an egg and three small circles at the wider sides. Let it sit until firm completely.

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