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Chocolate bunny pastries

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

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.

  • Makes16
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Chocolate bunny pastries


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.

Nutrition Information

Per Serve

Energy: 628kJ/150 Cals (7%)

Protein: 2g (4%)

Fat: 8g (11%)

Sat fat: 6g (25%)

Carb: 17g (5%)

Sugar: 8g (9%)

Fibre: 1g (3%)

Sodium: 100mg (5%)

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