Bunny Butt Doughnut Recipes

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.

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.

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.