Easter Strawberry Bunnies (Printable)

Strawberries coated in white chocolate, decorated with marshmallows and dark chocolate drizzle for a charming dessert.

# Ingredient List:

→ Strawberries

01 - 12 large fresh strawberries, stems removed

→ Chocolate Coating

02 - 7 oz white chocolate, chopped
03 - 2.1 oz dark chocolate, chopped

→ Decorations

04 - 24 mini marshmallows for ears
05 - Edible pink food gel or pink candy melts for inner ears and noses
06 - 24 candy eyes or mini chocolate chips for eyes

# Steps:

01 - Line a baking sheet with parchment paper. Wash and thoroughly dry the strawberries.
02 - Melt the white chocolate in a heatproof bowl over a pot of simmering water using a double boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Dip each strawberry into the melted white chocolate, ensuring complete coverage. Place on the prepared baking sheet.
04 - While the coating is still soft, cut each mini marshmallow in half and shape each half to form bunny ears. Attach two marshmallow halves to the top of each dipped strawberry.
05 - Use a toothpick to add a dot of pink food gel or melted pink candy to the center of each ear and a small dot for the nose.
06 - Position candy eyes or mini chocolate chips on each strawberry to form eyes.
07 - Melt the dark chocolate and transfer to a small piping bag or use a fork. Drizzle over the bunnies or pipe on whiskers and mouths as desired.
08 - Refrigerate for 10 to 15 minutes until the chocolate is set. Serve chilled.

# Tips from the Pros:

01 -
  • They look impressive enough to wow your Easter guests but come together faster than you'd expect, leaving time for everything else on your plate.
  • Kids can help decorate them, turning prep into a kitchen memory rather than a chore.
  • No baking required, just melting and assembling, which means your oven stays free for other Easter dishes.
02 -
  • Dry your strawberries aggressively—water is the enemy of a clean chocolate coat, and you'll regret skipping this step when your bunnies start weeping chocolate.
  • Don't dip your strawberries when the white chocolate is too hot or too cool; aim for that sweet spot where it clings smoothly without running off, which takes maybe 10 seconds of testing.
03 -
  • If your chocolate is too thick to coat smoothly, add a tiny amount of coconut oil or shortening—not butter, which will make it seize—and stir until it flows like silk.
  • Work in a cool kitchen or air-conditioned room; warm environments make chocolate stubborn and uncooperative, and you'll spend your time fighting rather than creating.
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