When I showed these little Chocolate Marshmallow Easter Bunnies with Coconut to a friend, she smiled and said, “Nothing says Easter more than marshmallows and coconut.” And honestly… she’s right.
Those two flavors instantly remind me of Easter baskets and homemade treats, and these adorable chocolate marshmallow Easter bunnies are nostalgic to me. They were my favorite little treats in my Easter basket as a kid.
They’re made with Merckens chocolate melts, large marshmallows, coconut, and our marshmallow bunny candy mold. They’re surprisingly easy to put together, but look extra impressive. These are perfect for candy crafting with the kids, Easter dessert tables, homemade gifts, or adding something extra cute to an Easter basket.
Watch how to make chocolate marshmallow Easter Bunnies below!
Ingredients
Merckens chocolate melts (milk, dark or white chocolate)
Large marshmallows
Toasted coconut or desiccated coconut
Pink chocolate melts (for decorating)
1/4 inch candy icing eyes
Supplies
Marshmallow bunny candy mold
Disposable pastry bags
Toothpick or cookie scribe
Parchment paper
Step 1: Make the Bunny Faces and Bases
Start by melting your Merckens chocolate melts, you can learn how to melt Merckens here. I like to melt my Merckens in a disposable pastry bag to make filling the chocolate mold extra easy and mess free.
Fill the marshmallow bunny candy mold with the melted chocolate and place it in the refrigerator for 10–15 minutes, or until the chocolate is fully set.
Once the chocolate is firm, pop the bunny faces and bases out of the mold and let them sit at room temperature for a few minutes.
This step is important because if the chocolate is too cold, the melted chocolate we use later as glue will set up too quickly.
Step 2: Dip the Marshmallows
While the bunny faces are setting, dip each marshmallow into melted chocolate.
Roll the marshmallow side-to-side in coconut.
You want to leave:
• the bottom of the marshmallow without coconut
• one round end without coconut
The bare bottom will attach to the chocolate base, and the bare end is where the bunny face will attach.
Place the dipped marshmallows on parchment paper and allow them to set.
Step 3: Assemble the Bunny
Using a disposable pastry bag filled with melted chocolate, pipe a small amount of chocolate onto the chocolate bunny base.
Place the marshmallow long side down, making sure the coconut-free side is touching the chocolate.
Allow it to set for about 10 minutes, until the marshmallow is firmly attached.
Next, stand the marshmallow upright and pipe a little melted chocolate onto the bare round side.
Press the bunny face onto the marshmallow and hold it in place for a few seconds until it sticks.
Let it set up for 10-15 minutes.
Step 4: Decorate the Bunny
Use a toothpick or cookie scribe to add the finishing details.
Paint the ears and nose with melted pink Merckens Chocolate.
Then attach ¼ inch icing eyes using a small dot of melted chocolate (the color of chocolate you used for the face of the bunny).
Once the chocolate sets, your little marshmallow bunny is ready!
The Last Bite
One of my best parts about these marshmallow bunnies is that you can get creative with them using our other candy crunches and make flavorful bunnies using our fruit punch crunch, strawberry shortcake crunch, salted caramel crunch, toffee crunch, cookie crumbs, or crispy rice!
You can find all the molds, chocolate melts, and decorating supplies used in this recipe right here at ConfectioneryHouse.com
