Chocolate bunny pastries
Made with sugar and spice, these chocolate Easter bunnies are as tasty as they are cute. They’re great for sharing and the kids will love decorating their faces.
Note: + cooling time
- 50g butter, softened
- 1/4 cup (55g) brown sugar
- 2 tsp ground cinnamon
- 2 sheets frozen puff pastry, just thawed
- 16 Coles White Chocolate Buttons
- 50g dark chocolate buttons, melted
- Icing eyes, to decorate
- Pink sugar pearls, to decorate
Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine butter, sugar and cinnamon in a bowl. Spread 1 pastry sheet with the butter mixture, leaving a 5mm border at the top and bottom. Top with the remaining pastry sheet and press top and bottom edges to seal. Cut pastry into 1.5cm-thick strips.
Fold pastry strips in half and twist ends to make ears. Place on lined trays. Bake for 20-25 mins or until golden and puffed. Transfer to a wire rack to cool.
Place dark chocolate in a sealable plastic bag and cut off 1 tiny corner. Use a little dark chocolate to attach icing eyes and sugar pearls to white choc buttons. Pipe a small cross to make a mouth. Use dark chocolate to attach the buttons to the pastries. Set.