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Bunny Butt Rice Krispie Treats Recipe

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These Bunny Butt Rice Krispie Treats are a fun and festive twist on the classic Rice Krispies treat, perfect for Easter or spring celebrations. Made with melted butter, mini marshmallows, and crispy cereal, these treats are shaped using a Mickey Mouse cookie cutter to create adorable bunny bottoms, then dipped in white chocolate and decorated with marshmallow tails, sprinkles, and pink chocolate accents for a cute and tasty dessert.

Ingredients

Scale

Main Ingredients

  • 6 tablespoons salted butter
  • 1 (16 ounce) bag mini marshmallows
  • 8 1/4 cups Rice Krispies cereal

Decoration

  • 2 (10 ounce) bags white chocolate melting wafers
  • 5 large marshmallows
  • White sprinkles
  • 1/2 cup pink chocolate melting wafers

Instructions

  1. Melt Butter and Marshmallows: Place the butter in a large pan over low-medium heat and stir until melted. Add the mini marshmallows and continue stirring until the mixture is melted and creamy.
  2. Add Cereal: Pour in the Rice Krispies cereal and stir well until everything is fully coated with the marshmallow mixture.
  3. Press Into Pan: Transfer the mixture into a buttered 9×13-inch pan. Press gently but firmly using buttered or nonstick-spray-coated hands to prevent sticking. Allow it to cool for 20 minutes.
  4. Prepare Marshmallow Tails: Cut the large marshmallows in half with clean scissors. Melt 1/2 cup of the white chocolate melting wafers in a microwave-safe bowl. Dip each marshmallow half into the melted white chocolate, place on parchment paper, and immediately cover with white sprinkles. Let them set completely.
  5. Cut Bunny Butts: Spray a large Mickey Mouse cookie cutter with nonstick baking spray and use it to cut 6 bunny butt shapes from the cooled Rice Krispie slab. Reshape the leftover mixture into a smaller square and cut out 4 additional shapes.
  6. Dip Treats in White Chocolate: Melt the remaining white chocolate wafers in a microwave-safe bowl. Dip each Rice Krispie treat one at a time into the melted chocolate, then place on a tray with the chocolate side facing up. Press one marshmallow tail in the center of each dipped treat. Repeat until all treats are coated and decorated.
  7. Decorate Feet: Spoon the remaining white chocolate into a small ziplock bag, cut off one corner, and pipe an oval shape on each treat for the feet. Let it set completely.
  8. Pink Chocolate Pads: Melt the pink chocolate wafers and spoon them into a small ziplock bag with a cut corner. Draw pads on the bunny feet with the pink chocolate. Allow the decorations to set fully before storing.
  9. Store Treats: Once all decorations are set, store the Bunny Butt Rice Krispie Treats in an airtight container to keep them fresh.

Notes

  • Use nonstick spray or butter on your hands while pressing the mixture to prevent sticking.
  • Allow the marshmallow tails and chocolate decorations to fully set before handling for best results.
  • If you don’t have a Mickey Mouse cookie cutter, any similar three-lobed cutter or freehand shape resembling a bunny bottom will work.
  • Use microwave-safe bowls for melting chocolate and heat in short bursts (15-30 seconds) to prevent burning.
  • Store treats in an airtight container at room temperature for up to 3 days for maximum freshness.

Keywords: Rice Krispie treats, Bunny treats, Easter desserts, white chocolate, marshmallow treats, fun desserts for kids

Find it online: https://thehungrymason.com/bunny-butt-rice-krispie-treats-recipe/