Bunny Tail Blondies
Celebrate spring and Easter with these festive Bunny Tail Blondies! These sweet treats are perfect for springtime celebrations.
Total cook time
- 1/2 cup unsalted sweet cream butter
- 1 cup white chocolate chips
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 1 ¼ cups all-purpose flour
- 1/2 cup unsalted sweet cream butter, softened
- 4 ounces cream cheese, softened
- 1/2 tsp vanilla extract
- 2 Tbs heavy whipping cream
- 1 ½ cups powdered sugar
- 1 cup sweetened flaked coconut (for topping)
- 72 miniature marshmallows
- colored sugar sprinkles
- bunny ear picks
Preheat oven to 350°. Melt butter in microwave. Add chocolate and mix until thoroughly incorporated. Stir in vanilla and eggs. Mix in sugar, then add salt and flour.
Spray a mini muffin tin with non-stick baking spray with flour. Use about 1 tablespoon of batter for each blondie. Bake 10 minutes. Let cool in pan for 5 minutes and place onto a baking rack to cool completely.
To make frosting, use a stand or hand mixer to combine butter and cream cheese. Mix in vanilla and whipping cream. Add powdered sugar in 1/2-cup portions, until fully incorporated. Frost blondies and sprinkle with coconut.
To make bunny feet, cut mini marshmallows in half and roll cut end in sprinkles. Attach bunny feet to blondie sides with frosting.
Step 5 :: helpful hints
Use mini cupcake liners for easy clean up instead of non-stick baking spray with flour.
Step 6 :: helpful hints
Blondies can be made in advance and stored in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.