Bunny Butt Marshmallow Pops Recipes

BUNNY BUTT SNICKERDOODLE COOKIES

Steps:

• Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
• Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
• Preheat the oven to 350 degrees F.
• Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
• Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

MARSHMALLOW CHICKS AND BUNNIES

Steps:

• Spread 3/4 cup of the pink sanding sugar in the bottom of an 8-inch square pan. Line a rimmed baking sheet with wax paper and cover it sparsely with 1/3 cup of the yellow sanding sugar. Prepare a piping bag with a 1/2-inch pastry tip.
• Pour 2/3 cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
• Put the granulated sugar and 1/2 cup cold water in a small pot over medium-high heat. Cook, stirring, until the sugar is dissolved, about 4 minutes. Attach a candy thermometer to the pot, bring the mixture to a boil and boil until the thermometer registers 238 degrees F, about 8 minutes. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides as the syrup boils.
• Carefully pour the hot sugar syrup into the bowl with the gelatin and whisk the mixture by hand for a few minutes to cool it slightly. Then, using the whisk attachment, whisk the mixture on medium-high speed until soft peaks form, 9 to 11 minutes. Add the vanilla and mix for another 30 seconds.
• Put half of the mixture (about 2 cups) into a large bowl. Add about 5 drops of pink gel food coloring and gently fold with a rubber spatula to combine and until no streaks remain. Scrape into the prepared 8-inch square pan and spread into a smooth, even layer. Let sit at least 4 hours, uncovered, so the marshmallow stiffens.
• Add about 5 drops yellow gel food coloring to the remaining marshmallow in the stand mixer, gently folding with a rubber spatula to combine. Transfer the yellow marshmallow to the prepared piping bag. Pipe a chick shape (about 2 1/2-inches long) on the prepared baking sheet by beginning piping close to you, pulling away from you to begin making the chick's body, then doubling back toward yourself. When you reach the end of the body nearest you, double back a bit to make the head, pulling away to create the beak. Repeat, keeping about an inch between the chicks. Let sit at least 4 hours, uncovered, so the marshmallow chicks stiffen.
• To coat the bunnies in sugar: Put the remaining 1/2 cup pink sanding sugar in a medium bowl. Heat a saucepan filled with a couple inches of water to just under a boil, then turn off the heat. Dip the unrimmed edge of a 2 1/2-inch bunny-shaped cookie cutter into the warm water, then press the cutter into one corner of the marshmallow, creating a bunny marshmallow. Nudge the cut bunny out of the cutter and into the bowl filled with pink sanding sugar. Toss the cut bunny with a fork until well covered with sanding sugar. Repeat, dipping the cutter into the warm water each time you cut a bunny.
• To coat the chicks in sugar: Put the remaining 1 cup yellow sanding sugar in a medium bowl. Use an offset spatula to remove 1 chick from the wax paper. Place the chick in the bowl filled with yellow sanding sugar. Toss the chick with a fork until well covered with sanding sugar. Repeat with the remaining chicks.
• To make eyes and a nose for the bunnies, dip a toothpick or pointed skewer into the black gel food coloring and place 2 dots on each face for the eyes and 1 dot centered below the eyes for the nose. To create eyes on the chicks, dip a toothpick or pointed skewer into the black gel food coloring and place 1 dot on each side of each chick's head. Store in an airtight container for up to 2 days.

BUNNY BUTT DOUGHNUT

Steps:

• Snip the ends from 1 marshmallow to reveal the sticky insides, then snip the marshmallow in half crosswise so both sides are sticky. Pull each piece into an oval shape for the foot pads of the bunny. Press 1 small pink candy (such as Smarties) on the top of each foot pad, then stick 3 pink confetti sprinkles at the bottom of each. Use marshmallow fluff to stick the feet to the top of 1 plain cake doughnut. Dust the doughnut with confectioners' sugar, brushing off the feet so the pink is visible. Coat the top and sides of 1 marshmallow with marshmallow fluff using a butter knife, then roll in sweetened flaked coconut. Press the coconut to adhere. Stick the marshmallow in the hole of the doughnut, coconut-side up.

MARSHMALLOW POPS

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

BUNNY BUTT MARSHMALLOW POPS

Steps:

• Line a baking sheet with parchment, Put 4 1/2 ounces semisweet chocolate chips or wafers and 2 teaspoons shortening or coconut oil in a glass bowl and melt at 50 percent power in a microwave at 30 seconds intervals, stirring after each, until melted, about 1 to 2 minutes.
• Stick 12 yellow marshmallow bunnies (such as Peeps) onto 12 lollipop sticks. Dip the bunnies, one at a time, in the chocolate coating, spreading with a small spatula and tapping off the excess on the side of the bowl. Set the bunnies on the parchment-lined baking sheet and add halved mini marshmallows for tails. Refrigerate until set, about 20 minutes.
• Bunny face variation: Instead of the tail, add 2 small edible candy eyes. Attach a small orange jelly bean to each for a carrot. Halve small green jelly beans and snip the ends to resemble carrot tops and attach to the base of the carrot.

MARSHMALLOW S'MORES POPS

Steps:

• Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
• While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
• Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
• Once the marshmallows have cooled, skewer them and set aside.
• Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
• Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
• Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.

MARSHMALLOW POPS

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).

EASTER BUNNY BUTT BALLS RECIPE BY TASTY

Steps:

• Bake the cake according to the package instructions. Let cool completely.
• Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
• Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
• Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
• Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
• Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
• Enjoy!