Celebrate springtime with these adorable edible Easter bunnies made with marshmallows, ready-to-spread frosting and assorted candies.
What You Need
Original recipe yields 2 servings
7 JET-PUFFED Marshmallow s
2 Tbsp. ready-to-spread white frosting
6 JET-PUFFED Miniature Marshmallows
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, one bunny each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.