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Easter

Bunny Butt Easter Crispy Treats

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Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

We’re back again today with another Disneyland park inspired Easter treat. Similar in style to yesterday’s Bunny Butt Cake Pop, today we’re not getting quite so technical with this Bunny Butt Easter Crispy Treat.

Yes! Disneyland did it again with some super cute crispy treats shaped like Peter Cottontail’s, er, cottontail. I just loved seeing these and the cake pops on my last few visits to the park in March. It was hard to narrow down what treats to make for Easter, but in the end, the bunnies won.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Unlike the smaller cake pops, these treats use flaked coconut to make a big tail for these Easter rabbits and the feet decorations are piped on. (And if you’ve got a large Mickey Mouse cutter at home, you’re in luck, since these use that shape, but flipped upside down to create the bunny butt!) Our batch below makes 3 generously sized crispy treats but you can definitely double this recipe using the handy button in the recipe too!

If you’ve saved your leftover white chocolate from yesterday, then you should still have plenty leftover to coat these and do some piping work. If not, no worries! These are still super easy to make even with a little extra time melting chocolate.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

One trick I learned with these this time, is that you can speed the firming up stage by sticking these straight into the freezer for a little bit right after pouring the mixture in the pan. Then go straight to cutting out the shapes. I’d still stick them back in the fridge after cutting so they don’t un-firm up quickly though before coating and decorating. This trick came in handy when I realized I was late for snack time this week and needed to put something in front of my kids ASAP.

Speaking of kids, this is a fun treat for kids to decorate. I like to stay clear of small hands touching the molten marshmallows, but that cools down very quickly once it’s out of the saucepan and into the baking pan to set.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Ok, now let’s make some bunnies! And don’t forget to check the notes below for more tips!

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Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Bunny Butt Easter Crispy Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Bunny Butt Crispy Treats 1x
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Description

Sweet, chewy, crispy treats get the Cottontail treatment in these cute, Easter themed Bunny Butt dessert. A Disneyland-inspired treat.

Ingredients

Scale

For the crispy treat:

  • 2 tablespoons butter, unsalted
  • 2–1/2 cups mini marshmallows or 25 regular sized marshmallows
  • 2-1/2 cups crisped rice cereal

For the decoration:

  • 1 cup white chocolate, finely chopped (or candy white candy melts)
  • 1/4 cup light pink candy melts
  • 2 marshmallows, cut in half
  • 1/3 cup shredded coconut (sweetened or unsweetened)

Specialty Tools:

Instructions

For the crispy treat:

  1. Before beginning, line a loaf pan with parchment.
  2. Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  3. Immediately dump in the crisped rice cereal and mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
  5. When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the decoration:

  1. First, melt the white chocolate (or candy melts) in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  2. Dip the top of the treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
  3. Then attach the half marshmallow, cut side down, into the center of the largest part of the crispy treat. Repeat with all the treats and set aside. (You’ll have half a marshmallow left over)
  4. Next, pour all the remaining white chocolate into a piping bag. Set aside.
  5. Melt the pink candy melts now in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively melt directly in a heavy duty piping bag. If you haven’t melted in a piping bag, transfer the melted candy melts to one now. Set aside.
  6. Start piping the feet with the melted white chocolate first, outlining the circles for the feet. Then over the marshmallow with white chocolate and immediately press the shredded coconut onto it to create the cottontail.
  7. Then, using the pink candy melts, pipe the feet decorations. Start by squeezing until a large circle forms, and then using a quick motion, pipe three small dots.
  8. Let the treats firm up at least an hour in the refrigerator before serving. Enjoy!

Notes

  • Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan, they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
  • When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
  • If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Fruity Pebbles would work here too!
  • After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
  • Melted white chocolate is thinner than candy melts. If you find your first dip in the white chocolate is too thin, wait 5-10 minutes and then dip a second time AND THEN adhere the marshmallow.
  • At the parks, they use marshmallow creme to hold the coconut tail in place. If you’ve got fluff in a jar, that would work here too!
  • Save any extra white chocolate or candy melts to reuse for another treat within a week for white chocolate and a month for candy melts. Let harden and then seal in an airtight container.
  • Treats can be kept in an air-tight container for up to 3 days.
Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Bunny Butt Easter Cake Pop

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Bunny Butt Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

On one of our last visits to the park we were lucky enough to catch the appearance of all the Easter/spring treats hitting the bakery shelves. Out of all the adorable items, the bunny cake pops were definitely a favorite (for both the kids and the adults). So we’re making up a batch today for our Easter festivities this week!

These bunny butt cake pops are the standard chocolate cake pops found at Disneyland, with two marshmallows for the feet, and a bit of marshmallow for the tail. It’s dipped in white chocolate, and then gets pink candy melts for decoration.

Bunny Butt Cake Pops // magicaltreatsathome.com

After a bit of trial and error, we found the best and most efficient way to put these together, and that require a double dip in the white chocolate. We used baking white chocolate instead of white candy melts here and to get a nice, solid, opaque coating, dipping twice is essential. Dipping twice is also how we firmly adhere the marshmallows on so they stay in place to fully cover the cake pop.

Please check out the notes below for our tips working with white chocolate for coating. Especially if you’re having trouble with the white chocolate “breaking” when you dip in your cake pops.

Bunny Butt Cake Pops // magicaltreatsathome.com

Kids can help through many of the steps here. Adult supervision is required for melting the chocolate, and for using the oven, but otherwise kids can mix, bake, dip, and decorate this cute Disneyland-inspired Easter treat!

Bunny Butt Cake Pops // magicaltreatsathome.com

Ok, let’s make some bunnies! And remember to hop back over here this week for another cute Disneyland-inspired Easter treat!

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Bunny Butt Cake Pops // magicaltreatsathome.com

Bunny Butt Easter Cake Pop

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 5 Bunny Butt Cake Pops 1x
Print Recipe

Description

These cute bunny cake pops are filled with chocolate cake, and adorned with marshmallow feet and tail, all covered with white chocolate and pink candy melts. A Disneyland-inspired treat.

Ingredients

Scale

For the cake pops:

For the decoration:

Special tools:

Instructions

For the cake pops:

  1. Combine the cake crumbles and cream cheese together until smooth and no white streaks remain (either with a mixer, or by hand).
  2. Form into a 1/2″, 5″x5″ block (I use half of a loaf pan to help keep the shape), and let sit, refrigerated, overnight or for at least 6 hours. This helps the cake pops keep their shape. You could alternatively let these sit in the freezer as well for an hour or two depending on how cold your freezer is. Do not let them freeze.
  3. After the form has rested, using a 1-1/2″ circle cutter, cut 5 circles out of the block. Any extra cake can be combined to form new shapes, or can be formed into balls and frozen for later use.
  4. Insert lollipop sticks and set aside.
    Bunny Butt Cake Pops // magicaltreatsathome.com

For the decoration:

  1. First, cut the 5 marshmallows in half (I found kitchen shears were the best tool for this job). Set these aside for the feet. Then take the 6th marshmallow and cut or rip sections off to form the tails. Set aside.
  2. Next, melt the white chocolate. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth chocolate or candy melts (see notes below about melting white chocolate). Follow the directions for your particular pot!
    2. Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
  3. Make sure the cake pops have come to room temperature. If they’re too cold, the chocolate will seize up and harden too soon.
  4. Next, dip each cake pop into the white chocolate, tapping each stick against the bowl to pop any air bubbles and to remove all the excess chocolate. Place on a parchment lined sheet pan and place the marshmallow feet and tail on the cake pop, pressing lightly to help adhere. Repeat with the rest of the cake pops and then let them firm up a little before doing the second dip.
  5. Once the cake pops have firmed up slightly, dip the whole cake pop a second time, again, tapping it against the side of the bowl to pop any air bubbles and to remove excess chocolate. Place back on the parchment and repeat with the rest of the cake pops.
  6. Let the cake pops firm up slightly again and melt the pink candy melts to finish decorating the cake pops. To melt the pink candy melts, microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting or melt candy melts in a piping bag, kneading the candy melts between microwaving.
  7. If not melting directly in a piping bag, transfer melted candy melts into a piping bag and cut a small amount of the tip off to decorate.
  8. Draw on the feet with the piping bag on each cake pop. Set aside and let firm up at least a half hour, or refrigerate until ready to eat.

Notes

  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • I like to dry the cake crumbles out a bit before mixing with the frosting, and then letting that mixture sit overnight in the fridge to set up. This ensures a more solid cake pop when dipping.
  • Boxed cake and canned frosting will also work for the cake pops if you don’t want to make them from scratch. Just follow the amounts for the crumbled cake and amount of frosting on those recipe pages listed above.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • Pure white chocolate, as opposed to candy melts, will have a thinner texture and may show dark spots after one dip due to its translucent nature. The first dip will also ensure that your marshmallows will adhere and not slide off into the chocolate on the second dip. If your kitchen is particularly warm, stick in the fridge for 10 minutes to harden slightly before second dip.
  • White chocolate can get too hot very easily. If the white chocolate looks like it is seizing on your spoon when you have dipped in the chocolate and let it drip off, it is too hot. Keep stirring the white chocolate to cool it down. It will be the right consistency to dip the cake pops in when it drips smoothly off your spoon. This can take anywhere sometimes from 20 to 30 minutes to melt, and then cool down to the right consistency.
  • If your white chocolate or candy melts is still very clumpy and thick, add a 1/4 teaspoon of coconut oil into it and continue mixing. This should thin out your mixture and get a smoother consistency.
  • Save any extra white chocolate to reuse for another treat within a week. Let chocolate harden and then seal in an airtight container.
  • Cake pops will last up to one week in the refrigerator in an airtight container.
Bunny Butt Cake Pops // magicaltreatsathome.com