A colorful Rice Krispies bunny with crunchy rainbow clusters, mini marshmallow teeth and two FOODMONSTAS WAFER EYES — resting on a small chocolate puddle.
1 small pink candy or 1 pink mini marshmallow, for the nose
2 white mini marshmallows, for the teeth
2 long dark chocolate sprinkles, for the eyebrows
PREPARATION
Melt the butter and marshmallows in a large pot over low heat, stirring constantly, until smooth. Remove the pot from the heat and stir in the Rice Krispies thoroughly. Let the mixture cool for a few minutes, until it is still warm but easy to shape.
Lightly grease your hands with butter. Press the Rice Krispies mixture onto baking paper and shape it into one connected bunny: make a wide oval body, two long ears and two small oval feet. Press the ears and feet firmly into the body so the whole shape holds together. Keep the bunny about 2–3 cm thick and as even as possible. Chill for 30 minutes to firm up.
Carefully melt the white chocolate over a water bath. Add small dots of chocolate to the ears and to the outer and lower areas of the bunny body. Press the colorful puffed-rice or popcorn clusters onto the chocolate right away and hold them briefly. Work in sections and arrange the clusters in loose colorful rows. Leave the center of the body clear as an oval face area.
FOODMONSTA STEP: Make sure the bunny has cooled completely and the white chocolate is only lukewarm. Add two very small dots of white chocolate to the clear face area and gently press on the FOODMONSTAS WAFER EYES (22 mm). Attach one long dark chocolate sprinkle above each eye as an eyebrow, using a tiny dot of white chocolate. Place the pink candy or pink mini marshmallow underneath as the nose. Attach the two white mini marshmallows side by side under the nose as front teeth.
Melt the dark chocolate and spoon it onto the serving plate as a small puddle. Let it cool briefly until it thickens slightly. Place the bunny on the plate so both feet rest on the chocolate puddle. Let it set for a few minutes before serving Poppy Bunny.
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