Bunny Butt Truffles
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Bunny Butt Truffles

Easter is one of my favorite times of the year, and I love making festive treats that bring a little extra joy to the holiday. These Bunny Butt Truffles are as fun to make as they are to eat! They’re the perfect balance of creamy, chocolatey goodness with a cute and whimsical touch. Whether you’re making them for kids, gifting them to friends, or adding them to an Easter dessert spread, these truffles are sure to bring smiles all around.

I have to admit, I’m a sucker for anything shaped like a bunny, and these little truffles are no exception. The combination of crushed sandwich cookies and cream cheese creates a rich, fudgy center that pairs beautifully with the smooth white chocolate coating. And let’s not forget the adorable details – mini marshmallow feet and fluffy little tails make these treats almost too cute to eat (almost!). The best part? They require no baking, so they come together easily with just a few simple steps.

If you’re looking for a fun Easter treat that’s both delicious and delightful, this is it! I love how easy these are to customize – you can even experiment with different cookie flavors or colored chocolates for a unique twist. Plus, they’re a great recipe to make with kids since decorating each bunny butt is such a fun, hands-on activity.

You might also like my recipe for Nutter Butter Bunny Feet!

You can find a printable recipe card at the bottom of this post.

Equipment

Ingredients

  • 36 Sandwich Cookies – These create the rich, chocolatey base for the truffle filling.
  • 7 Ounces Cream Cheese – Adds creaminess and helps bind the cookie crumbs together.
  • 10 Ounces White Melting Chocolate – Gives the truffles a smooth, sweet coating.
  • 2 Ounces Pink Melting Chocolate – Perfect for piping cute little bunny paw prints.
  • Mini Marshmallows – Used to create fluffy bunny feet and tails for the ultimate adorable touch!

Bunny Butt Truffles Ingredients

Step-by-Step Instructions

1. Start by crushing your sandwich cookies using a blender, food processor or in a ziplock bag with a rolling pin.

2. Next add the cream cheese to the crush cookies, then blend them together or use a spatula to mix them together.

3. Once combined, use an ice scream scoop to scoop about 2 tablespoons mixture.

4. Using gloves or clean hands, roll the mixture in to a ball and place on a cookie sheet lined with parchment paper. Repeat this step until all the mixture is complete.

5. Place the truffles in the freezer for 20 minutes.

6. Melt the white chocolate melts in a medium sized microwave safe bowl. Melt them in 30 second intervals, stirring in-between until its completely melted.

7. Using a fork dip the truffle into the meted chocolate, completely cover it, scrape off the excess and then place the truffle back on the parchment paper. Repeat this step for each truffle.

8. Optionally, you can place the truffles in the fridge for 5-10 minutes to help them solidify faster.

9. Next cut some mini marshmallows in half. Be sure its enough to give each bunny 2 feet. If the marshmallows are really tiny you can stretch them out a bit to make them bigger.

10. Now melt your pink chocolate following the same steps as above and then place it in a piping bag.

11. Cut a tiny hole in the piping bag and pipe 3 tiny dots on the bottom of the half marshmallow and one slightly larger circle on the top to make the bunny’s feet.

12. To make the Bunny’s tail, roll the marshmallow in your clean or gloved hands to give it a round textured fluffy shape.

13. Reheat the left over white chocolate, use it to attach the tail to the top of the truffle and the feet to the bottom of the truffle. Let the them sit for 5 minutes to dry completely.

14. Serve and Enjoy!

Tips for Perfect Bunny Butt Truffles

  • Finely Crush the Cookies – For a smooth truffle texture, use a food processor to grind the sandwich cookies into fine crumbs. If using a rolling pin, make sure to crush them as evenly as possible.
  • Soften the Cream Cheese – Allow the cream cheese to come to room temperature before mixing. This makes it easier to blend with the cookie crumbs for a uniform, fudgy consistency.
  • Chill Before Dipping – Freezing the truffle balls for at least 20 minutes helps them hold their shape when dipped into the melted chocolate, preventing them from falling apart.
  • Melt Chocolate in Intervals – To avoid burning, melt the white and pink chocolate in short 30-second bursts in the microwave, stirring in between each interval until smooth.
  • Use a Fork for Dipping – When coating the truffles in white chocolate, use a fork to lift them out and gently tap off the excess for a smooth, even coating.
  • Work Quickly with the Decorations – Attach the bunny feet and tails while the chocolate is still slightly tacky to ensure they stick properly. If needed, reheat a little extra white chocolate to use as “glue.”
  • Make the Paw Prints Neat – When piping the pink chocolate onto the mini marshmallows, cut only a tiny hole in the piping bag for better control over the design.
  • Store in the Fridge – Keep the truffles refrigerated until ready to serve to maintain their shape and texture, especially in warmer environments.

Get Creative!

  • Try Different Cookie Flavors – Swap out classic chocolate sandwich cookies for golden Oreos, peanut butter cookies, or even mint-flavored ones for a unique twist.
  • Use Colored Chocolate – Instead of plain white chocolate, experiment with pastel-colored candy melts like baby blue, lavender, or soft yellow for a vibrant Easter look.
  • Make Speckled Bunny Butts – After dipping the truffles, use a food-safe paintbrush to flick tiny dots of melted dark chocolate or cocoa powder onto them for a speckled egg effect.
  • Add Coconut for a Fluffy Look – Roll the tails (mini marshmallows) in shredded coconut before attaching them for an extra fluffy, realistic bunny tail.
  • Use Edible Glitter or Luster Dust – Give your bunnies a little sparkle by dusting them with edible glitter or pearl dust for a magical touch.
  • Experiment with Different Paws – Instead of pink chocolate, try using mini candy pearls or sugar decorations to create the bunny’s paw prints.
  • Make Carrot Truffles Too – Shape some of the truffle mixture into small carrot-like shapes and dip them in orange melting chocolate for a cute bunny-and-carrot duo!
  • Personalize Each Bunny – Use tiny candy eyes or an edible marker to give each bunny a different expression, making them even more fun and unique.
  • Create a Bunny Scene – Arrange your truffles on a tray with crushed graham crackers (for “dirt”) and green-tinted shredded coconut (for “grass”) to make an adorable edible Easter display.
  • Try a Surprise Filling – Hide a small caramel, peanut butter, or Nutella center inside the truffles for an unexpected and delicious surprise when you bite into them!

Serving & Storing Bunny Butt Truffles

Serving Tips

  • Let Them Sit at Room Temperature – For the best texture, remove the truffles from the fridge about 10–15 minutes before serving so the chocolate isn’t too hard.
  • Arrange Them on a Festive Platter – Display them on a decorative Easter tray with edible grass, pastel sprinkles, or mini chocolate eggs for a fun and festive presentation.
  • Pair with Other Treats – Serve alongside Easter cupcakes, sugar cookies, or a bowl of jelly beans for a complete holiday dessert spread.
  • Gift Them in Cute Packaging – Place a few truffles in mini treat boxes, Easter-themed cellophane bags, or small mason jars tied with ribbon for adorable homemade gifts.
  • Serve with a Dip – If you want to get extra creative, serve the truffles with a small bowl of melted chocolate, caramel, or berry sauce for dipping!

Storing Tips

  • Refrigerate for Freshness – Store truffles in an airtight container in the refrigerator for up to 1 week to keep them fresh and firm.
  • Keep Layers Separated – If stacking the truffles in a container, place a sheet of parchment paper between layers to prevent them from sticking together.
  • Freeze for Longer Storage – Want to make them ahead? These truffles can be frozen in an airtight container for up to 2 months. Just thaw them in the fridge overnight before serving.
  • Avoid Direct Heat or Sunlight – Keep them in a cool place, as warm temperatures can cause the chocolate coating to melt or become sticky.
  • Best Served Cold – These truffles taste best chilled or slightly softened, making them the perfect refreshing Easter treat!

Pro Tip: If freezing, store the truffles without decorations and add the marshmallow feet and tails after thawing to keep them looking fresh and cute!

Yield: 11-13 bunny butts

Bunny Butt Truffles

Bunny Butt Truffles

These adorable Bunny Butt Truffles are a fun and festive Easter treat! Made with crushed sandwich cookies and cream cheese, these no-bake truffles are coated in smooth white chocolate and decorated with mini marshmallow feet and tails. A touch of pink chocolate adds the perfect bunny paw details. Perfect for Easter gatherings or as a cute homemade gift!

Prep Time 45 minutes
Additional Time 40 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 36 Sandwich Cookies
  • 7 Ounce Cream Cheese
  • 10 Ounce White Melting Chocolate
  • 10 Ounce White Melting Chocolate
  • Mini Marshmallows

Instructions

    1. Start by crushing your sandwich cookies using a blender, food processor or in a ziplock bag with a rolling pin.
    2. Next add the cream cheese to the crush cookies, then blend them together or use a spatula to mix them together.
    3. Once combined, use an ice scream scoop to scoop about 2 tablespoons mixture.
    4. Using gloves or clean hands, roll the mixture in to a ball and place on a cookie sheet lined with parchment paper. Repeat this step until all the mixture is complete.
    5. Place the truffles in the freezer for 20 minutes.
    6. Melt the white chocolate melts in a medium sized microwave safe bowl. Melt them in 30 second intervals, stirring in-between until its completely melted.
    7. Using a fork dip the truffle into the meted chocolate, completely cover it, scrape off the excess and then place the truffle back on the parchment paper. Repeat this step for each truffle.
    8. Optionally, you can place the truffles in the fridge for 5-10 minutes to help them solidify faster.
    9. Next cut some mini marshmallows in half. Be sure its enough to give each bunny 2 feet. If the marshmallows are really tiny you can stretch them out a bit to make them bigger.
    10. Now melt your pink chocolate following the same steps as above and then place it in a piping bag.
    11. Cut a tiny hole in the piping bag and pipe 3 tiny dots on the bottom of the half marshmallow and one slightly larger circle on the top to make the bunny’s feet.
    12. To make the Bunny’s tail, roll the marshmallow in your clean or gloved hands to give it a round textured fluffy shape.
    13. Reheat the left over white chocolate, use it to attach the tail to the top of the truffle and the feet to the bottom of the truffle. Let the them sit for 5 minutes to dry completely.
    14. Serve and Enjoy!



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