Bunny Bottom Dirt Cup Desserts

How lucky these “sweet” little bunnies are.

They get to dig in dirt that’s made of cookie crumbs and chocolate pudding.

And they’re completely surrounded by candy grass, jelly beans and M&M’s, how great is that?

Now that I think of it, I wonder why they’re digging when there are so many goodies already on top of the dirt.

Maybe these marshmallow bunnies are looking for candy carrots or something.

Well, one thing’s for sure, these desserts look more like an Easter decoration than something to eat.

But the good news is that not only are they almost too pretty to eat, they taste good too.

They’re fun for kids (of all ages) to make too.

For me, the hardest part of making these cuties is not getting into the Easter candy beforehand.

Speaking of Easter candy, feel free to change up the kind candy used to decorate these yummies.

Here’s another version of these adorable bunny dirt cups from SheKnows that I made with shredded coconut and green food coloring for the grass.

So let’s check out the ingredients.

For the dessert – chocolate pudding, chocolate sandwich cookies, white and bright pink candy melts, large and miniature marshmallows, white sanding sugar or another sugar with large white/clear crystals (or white nonpareil candy sprinkles), green shredded candy sprinkles, jelly beans or other Easter candy.

For the supplies – parchment or wax paper, kitchen scissors for food, clear plastic tumbler cups (9 ounces per cup), snack-size zip-close plastic bags, and toothpicks.

Here’s how to make it.

For the Dirt:

Using the dull end of a dinner knife or a spatula,

scrape off the crème filling from each cookie and discard.

Add the cookies to a food processor and…

…grind until just crumbs are left.  Set aside for a moment.

Fill each cup with pudding leaving about 1 inch to 1-1/2 inches of empty space at the top.

Top the pudding with cookie crumbs.  Reserve some of the cookie crumbs to make a “mound” in each cup where the bunny bottom will be placed.

If making these ahead of time, hold off on adding the cookie crumbs because they tend to get soggy from the moisture in the pudding.

Set aside while making the marshmallow bunny bottoms.

For the Bunny Tail:

Squeeze 2 miniature marshmallows together and roll them into a ball.

If using the cheaper/store brand of marshmallows, an additional 1/2 marshmallow may be needed to get the right size.

Right after rolling the marshmallows into a ball (while they’re still sticky), roll them in sanding sugar (or another sugar with large white/clear crystals).

White nonpareil candy sprinkles can also be used in place of the sugar.

For the Bunny Bottoms:

Using kitchen scissors for food…

…cut the large marshmallows in half widthwise.

Lay them on a plate sticky side up, and set aside for a moment while making the bunny feet.

For the Bunny Feet:

On a plate, lay a piece of parchment or wax paper.  Melt the white candy melts according to the package instructions.

In one corner of a snack-size zipper plastic bag, spoon in the melted candy.  In the corner of the bag where the candy is, snip a very small hole.

Pipe the melted candy from the bag on to the parchment/wax paper to form the bunny feet.

Use the flat side of a toothpick to spread the top of the candy feet as flat as possible because after these are cooled they’ll be turned over; the smooth bottom will be where the bunny pads and toes are added.  So the flatter that the feet lay when turned over, the better for piping on the pink pads and toes.

Chill in the refrigerator for about 10 minutes or until they’re set.

When the bunny feet are set, turn them over smooth-side up (this is where the bunny pads and toes will be added).

Melt the pink candy melts according to the package instructions.

Spoon the pink candy in a snack-size plastic bag just like it was done for the white candy melts.

Only this time, make an ultra super tiny snip in the corner where the pink candy is.

Pipe the melted pink candy on to the white candy feet to form the pads (try not to hold on to the white part of the feet because the candy melts super quick when touched).

To make the toes, I find that using a toothpick (dipped in the melted pink candy) works better than piping the candy from the bag.

Chill the feet in the refrigerator for about 5 minutes or until the pink pads and toes are set.

For Assembly of the Bunny Bottom, Tail and Feet:

Lay a piece of wax paper on a plate (don’t be like me and forget to do this).

Lay the bunny bottom marshmallow sticky-side down.

Using a toothpick, dab melted white candy on to the top side of the large marshmallow and lay the tail on top of it.

Under the tail, dab melted white candy where the left foot will go and lay a candy foot on top of it.

Then dab melted white candy where the right foot will go and lay the other candy foot on top of it.

It’s best to add melted candy for one foot at a time so that the melted candy doesn’t start to set.

With the remaining cookie crumbs, make a small “mound” in the middle of the dirt.

Lay the bunny bottom in the mound.

Add candy grass, jelly beans, and/or candy sprinkles in the dirt just outside of the “mound” where the bunny is.

Then admire your artwork and…

…eat a jelly bean or two.

Maybe even take a picture.  Then…

…dig in.

These yummies are best when served right away.

If making these before serving, cover with plastic wrap and store in the refrigerator until serving.

enjoy…yum…

Thank you so much for stopping by!

More Easter Treats and Things:

Easter Krispie Treats

Jelly Bean Cupcakes

Cherry, Pineapple and Mandarin Orange Ambrosia

How to Barbecue a Turkey

Jalapeno Deviled Eggs

Baked Herb and Parmesan Potato Slices

Scalloped Potatoes with Sage and Ham

Roasted Garlic and Rosemary Mashed Potatoes

Brown Butter and Bacon Cheese Potato Cups

Yield: Yields 3

Prep Time: 15 minutes plus 15 minutes inactive time

Cook Time: 4 minutes

Total Time: 34 minutes

Ingredients:

2-1/4 cups prepared chocolate pudding
13 chocolate sandwich cookies, crème filling removed and discarded
2 large marshmallows
6 miniature marshmallows (an additional 1-1/2 marshmallows may be needed depending on the brand used)
¼ cup white candy melts
2 tablespoons (heaping) bright pink candy melts
White sanding sugar (or another type of sugar with large clear crystals); or white nonpareil candy sprinkles
½ cup jelly beans
Shredded green candy sprinkles
3 clear plastic tumbler cups (9 ounces per cup)
Parchment or wax paper
2 snack-size zip-close plastic bags

Directions:

For the Dirt: Using the dull end of a dinner knife or a spatula, scrape off the crème filling from each cookie and discard. Add the cookies to a food processor and grind until just crumbs are left. Set aside for a moment. Fill each cup with pudding leaving about 1 inch to 1-1/2 inch of empty space at the top. Top the pudding with cookie crumbs. Reserve some of the cookie crumbs to make a "mound" in each cup where the bunny bottom will be placed. If making these ahead of time, don't add the cookie crumbs until just before serving because they tend to get soggy from the moisture in the pudding. Set aside while making the marshmallow bunny bottoms.

For the Bunny Tail: Squeeze 2 miniature marshmallows together and roll them into a ball. Depending on the brand of marshmallows, an additional half marshmallow may be needed for each tail so that they look proportional. Right after rolling the marshmallows into a ball (while they're still sticky), roll them in sanding sugar (or another sugar with large white/clear crystals). In place of rolling them in sugar, they can be rolled in white nonpareil candy sprinkles.

For the Bunny Bottoms: Using kitchen scissors for food, cut the large marshmallows in half widthwise. Lay them on a plate sticky side up, and set aside for a moment while making the bunny feet.

For the Bunny Feet: On a plate, lay a piece of parchment or wax paper. Melt the white candy melts according to the package instructions. In one corner of a snack-size zipper plastic bag, spoon in the melted candy. In the corner of the bag where the candy is, snip a very small hole. Pipe the melted candy from the bag on to the parchment/wax paper to form the bunny feet. Use the flat side of a toothpick to spread the top of the candy feet as flat as possible because after these are cooled they'll be turned over; the smooth bottom will be where the bunny pads and toes are added. So the flatter that the feet lay when turned over, the better for piping on the pink pads and toes. Chill in the refrigerator for about 10 minutes or until they're set.

When the bunny feet are set, turn them over smooth-side up (this is where the bunny pads and toes will be added). Melt the pink candy melts according to the package instructions. Spoon the pink candy in a snack-size plastic bag just like it was done for the white candy melts. Only this time, make an ultra super tiny snip in the corner where the pink candy is. Pipe the melted pink candy on to the white candy feet to form the pads (try not to hold on to the white part of the feet because the candy melts super quick when touched). To make the toes, an option is to use a toothpick (dipped in the melted pink candy) rather than piping the candy from the bag. Chill the feet in the refrigerator for about 5 minutes or until the pink pads and toes are set.

For Assembly of the Bunny Bottom, Tail and Feet: Lay a piece of parchment or wax paper on a plate. On the paper, lay a bunny bottom marshmallow sticky-side down. Using a toothpick, dab melted white candy on to the top side of the large marshmallow and lay the tail on top of it. Under the tail, dab melted white candy where the left foot will go and lay a candy foot on top of it. Then dab melted white candy where the right foot will go and lay the other candy foot on top of it. It's best to add melted candy for one foot at a time so that the melted candy doesn't start to set. With the remaining cookie crumbs, make a small "mound" in the middle of the dirt. Lay the bunny bottom in the mound. Add candy grass, jelly beans, and/or candy sprinkles in the dirt just outside of the "mound" where the bunny is. Repeat for the remaining desserts. Cover and store in the refrigerator. These are best when served right away.

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