Bunny puffs are a simple Easter treat that even the kids can make. Store bought crescent roll dough is wrapped around a chocolate peanut butter cup and baked. Once cooled, marshmallows and other candy are added to decorate the dough to look like a bunny.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 miniature chocolate-covered peanut butter cup candies, unwrapped
8 white miniature marshmallows, cut in half
4 pink miniature marshmallows, cut in half
16 blue miniature candy-coated semi-sweet chocolate baking bits
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray paper with cooking spray.
Unroll dough and separate into 8 triangles. Place 1 peanut butter cup in center of 1 triangle. Gently stretch corners closest to and farthest from cup together at top of cup, pinching edges together to seal around cup. Pull up third corner; firmly pinch edges to seal. Place on cookie sheet; twist 2 longest tips of dough to make ears. If desired, bend down longer ear. Repeat with remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape.
Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny nose. Bake 1 to 2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed.
For eyes, immediately place 2 blue baking bits on white miniature marshmallows for pupil; remove puffs to cooling rack.
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