Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Thursday, April 21, 2011

Bunnies, bunnies, bunnies...

Today, I'm breeding bunnies.

The process is very simple -- almost as simple as the mother nature variety (but not nearly so overwhelming, for the uninitiated). In fact, if you go back to my Christmastime post on Mice in the Kitchen, you already have the basics.

You will need a double-boiler and either waxed paper or parchment for this project, as before. But, sorry, no dark chocolate. I also recommend avoiding the use of white chocolate chips, favoring the brick/block style chocolate for this project, because I find that the chips tend to be less inclined to melt smoothly (they're great baked into stuff, but crummy for dipping). And, by my personal preference, I have chosen the white chocolate kisses with cookie crumbs in them, over plain white chocolate or the hugs, with the chocolate stripes. It's mostly esthetic, but then, I also like how the cookie bits cut the excessive sweetness of white chocolate, and these little guys are plenty sweet anyway. I also chose to visit the organic food store for their unsweetened, medium coconut, rather than the other local supermarket brand option, for the same reason (they only carry sugar-added). Sweetened coconut would just be too darned much, for anybody over the age of six.

So, to bunnies.

White Chocolate Marshmallow Bunnies


1 lb white chocolate (block form)
1 bag regular "campfire style" marshmallows
1 bag mini marshmallows
1 bag (12 oz or so) Hershey's white chocolate kisses, your choice of variety
1/2 cup unsweetened coconut, medium or fine flake
sliced almonds or cashew halves


In the upper portion of a double boiler, over low heat*, melt white chocolate. Dip large marshmallows, one at a time, to completely cover them with the white chocolate, set them on parchment or waxed paper to cool a little bit.

While those are cooling, lay out pairs of nuts on another parchment sheet, to form ears (use your own artistic sense to decide whether to point them all in one direction, or to make the "lop ear" arrangement). If you are using almond slices, set them up so the pointier side is left fully exposed, and the round end is the anchor. Dip flat side of kiss into white chocolate (or, dip a tool into it, then spread onto the flat surface), then set that, liquid-side-down, on top of a pair of nuts. Allow to cool a few minutes, to set up. You do not want to try to attach them to the "body" too soon, as they will tend to surrender to gravity if the chocolate is still too soft.

Meanwhile, dip small marshmallow into chocolate. Roll in coconut, let rest on one edge of cooling dipped marshmallow to make the tail.

Add the head (if they've cooled too much for the chocolate to adhere, go ahead and lightly dip again, hold in position for a little while before moving to the next bunny).

Do not allow any two to sit too closely together... bunnies can become a problem, can't they?

1 lb of white chocolate will make approximately 4 dozen bunnies, depending on how thick you layer the chocolate on the marshmallows.

*be careful to keep the temp down, and to stir regularly. White chocolate will quickly turn to lumpy, beige, vanilla-flavored almond bark if allowed to overheat. It tastes okay, but if you wanted pristine white bunnies, you won't get them if you're not on your toes. I speak from experience.

Note: If you don't like the long noses these bunnies have, wait until they're cooled, then heat a knife to melt/cut off a portion, to round the face out a little. I find that the kids who eat these little guys have no complaints about my Cyrano de Bungeracs.

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