Recipe Ingredients
- 3/4 cup creamy peanut butter
- 3 ozs. cream cheese, softened
- 8 ozs. Cool Whip Lite
- 1 1/4 cups confectioners sugar
- 1/2 cup peanut butter chips, such as Reese’s Peanut Butter Chips
- 1/4 cup white candy melts disks
- 60 small pink candy heart shaped sprinkles
- 90 round white sprinkles or nonpareils
- 15 mini marshmallows, cut in half horizontally
- 2 pkgs. (15 count, each) Athens® Chocolate Phyllo Shells
Recipe Directions
- In a medium mixing bowl, combine peanut butter and cream cheese until light and fluffy with an electric mixer.
- With the mixer on low speed, alternate adding the Cool Whip and confectioners sugar, finishing with the Cool Whip. Chill mixture while you make the feet.
- Melt peanut butter chips and white candy melts, mixing together, in a double boiler.
- Transfer melted mixture to a squeeze bottle with small round tip. Line a baking sheet with waxed paper.
- Using the squeeze bottle, draw small ovals, ½ – ¾” long, of melted peanut butter mixture on waxed paper.
- Working quickly, place 1 heart towards the center of the ovals and place 3 round white sprinkles above the point of the heart near the edge of oval. Make the ovals just a few at a time or they will harden before the sprinkles are put on.
- To keep the squeeze bottle from hardening, place the bottle in a small cup of hot water when not in use.
- Spoon or pipe peanut butter cream mixture into shells to form rear of the “bunny”.
- Gently press a marshmallow half on top, center and insert slightly two bunny feet. Serve immediately or freeze and serve frozen.
