Kids in the Kitchen: Chocolate Bunnies

Nutrition // Sarah Link // 17 April 2014


These chocolate bunnies are the tastiest Easter treat, and much cuter than store-bought ones! Enjoy them after Easter lunch, or wrap in cellophane bags with a bright ribbon to give to family and friends. Download our exclusive Holiday Cooking with Kids eBook for loads more child-friendly recipes!

Chocolate Bunnies

Makes 28 bunnies

30 minutes prep time

5 minutes cooking time

22 calories per bunny


100g dark chocolate, roughly broken up

2 tablespoons flaked almonds (15g), separated

9 mini marshmallows (4g), cut into three


  1. Line three baking trays with non-stick baking paper. Place the dark chocolate in a small heatproof bowl. Melt in the microwave on High for 1 minute. Stir and cook for a further 30 seconds to 1 minute or until the chocolate is melted and smooth.
  2. Spoon the melted chocolate into a plastic piping bag. Snip off the tip and pipe a small circle and a larger circle underneath it, directly onto the baking paper. Allow to set slightly.
  3. Place two almonds at the top for ears and half a marshmallow for the tail. Refrigerate for 10-15 minutes or until set. Carefully peel bunnies off the paper.

Mish Tips

  • Store the bunnies between sheets of baking paper in an airtight container in a cool, dry place.
  • Make after-dinner bunnies by adding a few drops of peppermint essence to the melted chocolate, or using a dark mint-flavoured chocolate. Yum!
  • Use 70% chocolate – it has less sugar than milk chocolate and is a good balance of chocolate taste without too much sugar.

Share your finished Chocolate Bunnies on 12WBT Facebook, Instagram and Twitter with the hashtag #12WBTbunnies!

Holiday Cooking with Kids eBook

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