Peanut Butter Bunnies are a fun spin on the seasonal Peanut Butter Eggs that we all know and adore. With the perfect ratio of peanut butter and chocolate and that adorable bunny shape, you’ll wonder where they’ve been ALL your life!
I don’t know if it’s bragging to say that I’m a peanut butter egg connoisseur, but I kinda am. My brothers and I have been getting peanut butter eggs in our Easter baskets since we were toddlers. Easter breakfast was peanut butter eggs!
Now that we find peanut butter pumpkins, peanut butter trees and peanut butter hearts in stores for the respective holidays, WHY the heck not Peanut Butter Bunnies? I say bring on the Peanut Butter Bunnies! 🐰 And I have.
While there’s been plenty of tutorials and recipes going around the internet for peanut butter eggs, trees and hearts, my peanut butter bunnies are a little different. Because I think that the peanut butter eggs we buy in the store have tiny bits of peanuts throughout, I decided to use natural peanut butter. Natural peanut butter tends to be a little grittier and that is exactly what I was going for here.
To make these sweet little bunnies, you will use a 9 x 13 inch baking dish lined with waxed paper. Mix a whole jar of natural peanut butter, 1/2 cup melted butter, 4 tablespoons of brown sugar and 1 tablespoon of vanilla extract in a large bowl. Once that is completely combined, add in 2 cups of powdered sugar and mix until combined.
Spread the mixture into the lined baking dish with a rubber spatula or press evenly with your hands. You want the mixture to be uniform throughout the pan. Freeze for 30 minutes and cut out bunny shapes with a bunny cookie cutter. Place bunnies on a prepared baking sheet lined with waxed paper and freeze for 1 hour until completely firm and easy to handle. I wound up with 15 bunnies, but it depends on the size of your cutter.
Melt chocolate and shortening together in the microwave for 25-second increments until completely melted. Remove about 3 bunnies from the freezer at a time and dip into melted chocolate with a fork, making sure to cover both sides of the bunny. Place bunnies on a baking sheet lined with waxed paper and refrigerate for 30 minutes or until firm.
Enjoy your Peanut Butter Bunnies!
Peanut Butter Bunnies
- 1 16-ounce Jar Natural Peanut Butter I used Smucker's
- 1/2 cup salted melted butter 1 stick
- 1 tablespoon vanilla
- 4 tablespoons brown sugar
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 2 11.5-ounce bags of chocolate chips I used milk chocolate
- 4 tablespoons shortening
Line a 9 x 13-inch glass baking dish with waxed paper and set aside. Let the waxed paper overlap the sides of the dish so you can pull it out the mixture when it is firm.
Mix peanut butter, melted butter, vanilla, brown sugar and salt in a large bowl until combined.
Add powdered sugar 1 cup at a time until combined.
Spread mixture in prepared glass baking dish and smooth out with a rubber spatula or press down with your hands until it is uniform throughout. Freeze for 30 minutes.
Line a baking sheet with waxed paper and set aside.
Remove dish from freezer and lift out peanut butter mixture onto a flat surface. Using a bunny-shaped cookie cutter, cut out bunny shapes and place on prepared baking sheet. After rolling out all the shapes, use the leftover mixture and roll between two sheets of waxed paper and cut out more bunnies until mixture is used up completely.
Freeze bunnies for one hour until completely firm and easy to handle to dip into chocolate.
Line another baking sheet with waxed paper and set aside.
Melt milk chocolate and shortening in the microwave in 25-second increments until completely melted. Removing 3 bunnies from the freezer at a time, dip into chocolate resting the bunny on a fork. Make sure both sides of bunny are covered with chocolate and place on a baking sheet lined with waxed paper. Refrigerate for 30 minutes or until chocolate is firm.
Prep time does not include refrigeration of bunnies.
Peanut Butter Bunnies can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months.
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