Get ready to shake your cotton tail!
No, you’re not looking at the wrong side of these treats. These are Bunny Butt Pretzel Bites, not Bunny Face Pretzel Bites. If you ask me, their little fluffy butts, with the tiny feet in the air and a plush cotton tail, are even cuter than their faces.
Last year, bunny butts became quite popular, especially on Pinterest. I guess I’m not the only food blogger with a bunny butt fetish. I wasn’t sure if it would be a trend, or if the butt-fest would continue this year, but it’s looking like the bunny butt is here to stay. Whoopie!
I made an adorable Bunny Butt Trifle last year, complete with triple chocolate layers and a bunny’s behind sticking out of the top, face buried headfirst in the trifle. This year, I wanted to give you butt-loving foodies a simpler, no-bake way to enjoy a delicious Easter treat, hence where these Bunny Butt Pretzel Bites come in. You’ve got a creamy, salty-sweet peanut butter filling sandwiched between two crunchy pretzels then dunked in silky white chocolate. Regardless of the rabbit rear end décor, these are seriously delicious, so the cute factor is just a bonus.
Join me for an Eastertastic time in the kitchen with my how-to video, and see how easy peasy these Bunny Butts are to make.
Side note: This is probably the most I ever have or will say the word “butt” in a post.
A Few Tips Before You Get Cooking:
- Use milk or dark chocolate in place of the white and have chocolate bunny butts instead!
- These are not hard or time-consuming to prepare, but you need to set aside some time for them to chill.
- These are great for parties, especially for children.
- Check out my Easter recipe page for more Easter eats!
Bunny Butt Pretzel Bites
By The Smart Cookie Cook
Yield – about 3 dozen bites
- 2 cups creamy peanut butter
- 1 ½ cups powdered sugar
- 1 tbsp. butter, softened
- ¼ tsp. salt
- 72 small pretzel twists
- 2 4.4-oz. bars white chocolate
- 1 cup white chocolate chips
- 1 tbsp. vegetable shortening
- Pink frosting
- 18 mini marshmallows
- Line a baking sheet with waxed paper or parchment paper. Set aside.
- In a large mixing bowl, stir together peanut butter, powdered sugar, butter, and salt until thoroughly combined. This will take some elbow grease.
- Spread about 2 tsp. of peanut butter mixture onto a pretzel. Sandwich another pretzel on top and press down lightly. Use a knife to smooth off any peanut butter that has squeezed through the holes in the pretzels. Place on prepared baking sheet and continue until you’ve used all the peanut butter.
- Place sandwiches in freezer to chill for at least 30 minutes, preferably 1 hour or up to 3 hours, until completely frozen. They should be rock solid.
- Once sandwiches are frozen, place the all the white chocolate and shortening in a medium microwave-safe bowl. Microwave on high for 30 second intervals, mixing well in between so it melts faster and does not burn. As long as you mix well, this should only take 3 intervals.
- Using either a fork or your hands, dunk frozen pretzel sandwiches into the chocolate one at a time, coating one side and the edges completely (you may coat the bottom too if you like). Let excess drip off and set back down on paper-lined baking sheet. Repeat with remaining sandwiches then return to freezer for ten minutes or until set.
- Turn the pretzel sandwiches so the two mounds are facing down (like a really badly shaped upside down heart). Use the pink frosting to draw two feet on the bottom of the pretzel, one on each “mound.” For each foot, you’ll have one big circle and three smaller circles for toes. The toes should face down.
- Slice all the mini marshmallows in half width-wise. Use leftover melted chocolate or frosting to glue the marshmallow cotton tails onto the top center of each sandwich. Viola, you’re done!
- Store in fridge in an air-tight container. Let come to room temperature before eating.