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Marshmallow Bunnies

photo by:kraft
Celebrate springtime with these adorable edible Easter bunnies made with marshmallows, ready-to-spread frosting and assorted candies.
15 min
15 min
2 servings, one bunny each
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what you need

 JET-PUFFED Marshmallows
 Colored sugar
Tbsp.  ready-to-spread white frosting
 Assorted candies
 JET-PUFFED Miniature Marshmallows

Make It

CUT 1 of the large marshmallows into quarters for the bunnies' ears. Press one of the cut sides of each marshmallow piece into colored sugar. Use some of the frosting to attach two of the ears to each of 2 of the remaining large marshmallows to make two bunny heads. Add candies as desired to make the faces, attaching candies to marshmallows with frosting.

CUT each of 2 of the remaining large marshmallows in half for the two bunnies' feet. Use frosting to secure a foot to each side of the remaining 2 large marshmallows for the bunnies' bodies.

ATTACH 2 of the miniature marshmallows to the front of each bunny for the paws and 1 miniature marshmallow to each bunny for the cottontail, using some of the frosting to attach each piece. Use remaining frosting to attach the heads to the bodies. Let stand at room temperature until frosting is dry.

Kraft Kitchens Tips

After making the bunnies' heads, place them in the refrigerator while you prepare the bunnies' bodies. This will help the frosting to set, allowing the ears to become more securely attached to the heads.
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