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Chocolate dirt and marshmallow bunnies, a dessert almost too pretty to eat.
For the dirt:
Using the dull end of a dinner knife or a spatula, scrape off the crème filling from each cookie and discard. Add cookies to a food processor and grind until just crumbs are left. Set aside for a moment.
Fill each cup with pudding, leaving about 1 inch to 1-1/2 inch of empty space at the top. Top the pudding with cookie crumbs. Reserve some of the cookie crumbs to make a “mound” in each cup where the bunny bottom will be placed. If making these ahead of time, don’t add the cookie crumbs until just before serving because they tend to get soggy from the moisture in the pudding. Set aside while making the marshmallow bunny bottoms.
For the bunny tail:
Squeeze 2 miniature marshmallows together and roll them into a ball. Depending on the brand of marshmallows, an additional half marshmallow may be needed for each tail so that they will look proportional. Right after rolling the marshmallows into a ball (while they’re still sticky), roll them in sanding sugar (or another sugar with large white/clear crystals). In place of rolling them in sugar, they can be rolled in white nonpareil candy sprinkles.
For the bunny bottoms:
Using kitchen scissors for food, cut the large marshmallows in half crosswise. Lay them on a plate sticky side up, and set aside for a moment while making the bunny feet. Just 1 half is needed for each cup.
For the bunny feet:
On a plate, lay a piece of parchment or wax paper. Melt white candy melts according to the package instructions. In one corner of a snack-size zipper plastic bag, spoon in the melted candy. In the corner of the bag where the candy is, snip a very small hole. Pipe the melted candy from the bag on to the parchment/wax paper to form the bunny feet. Use the flat side of a toothpick to spread the top of the candy feet as flat as possible because after these are cooled they’ll be turned over; the smooth bottom will be where the bunny pads and toes are added. So the flatter that the feet lay when turned over, the better for piping on the pink pads and toes. Chill in the refrigerator for about 10 minutes or until they’re set.
When the bunny feet are set, turn them over smooth-side up (this is where the bunny pads and toes will be added). Melt the pink candy melts according to the package instructions. Spoon the pink candy in a snack-size plastic bag just like it was done for the white candy melts. Only this time, make an ultra super tiny snip in the corner where the pink candy is. Pipe the melted pink candy on to the white candy feet to form the pads (try not to hold on to the white part of the feet because the candy melts super quick when touched). To make the toes, an option is to use a toothpick (dipped in the melted pink candy) rather than piping the candy from the bag. Chill the feet in the refrigerator for about 5 minutes or until the pink pads and toes are set.
For assembly of the bunny bottom, tail and feet:
Lay a piece of parchment/wax paper on a plate. Lay the bunny bottom marshmallow sticky-side down on the parchment/wax paper. Using a toothpick, dab melted white candy on to the top side of the large marshmallow and lay the tail on top of it. Under the tail, dab melted white candy where the left foot will go and lay a candy foot on top of it. Then dab melted white candy where the right foot will go and lay the other candy foot on top of it. It’s best to add melted candy for one foot at a time so that the melted candy doesn’t start to set. With the remaining cookie crumbs, make a small “mound” in the middle of the dirt. Lay a bunny bottom in the mound. Add candy grass, jelly beans, and/or candy sprinkles in the dirt just outside of the “mound” where the bunny is. Repeat with remaining desserts.
Cover and store in the refrigerator. These are best served right away.
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