White Choc Bunny Tails Recipe
How to Make White Choc Bunny Tails
Method
- Line a 21cm square cake tin with cling wrap or baking paper.
- Reserve 50g of white chocolate in a separate bowl for later. Into a heat resistant bowl, break up 350g of white chocolate. Put the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Stir gently until the chocolate is melted.
- Place the breakfast bubbles and desiccated coconut into a large mixing bowl. Pour in the melted chocolate and stir to combine well.
- Spoon the mixture into the prepared tin and flatten out the top to create an even surface. Refrigerate for an hour to set.
- Using a cookie cutter or medium scone cutter, gently cut out 8 “bunny tails”, carefully sliding them out from the cutter so they don’t break.
- Melt the remaining chocolate. Using a teaspoon or pastry brush, cover half of the bunny tails’ surface with the melted chocolate. Scatter the sprinkles and 100s and 1000s on top of the melted chocolate and place in the fridge for a further 15 minutes, to allow them to set again.
Tip: To avoid food waste, break up the offcuts and stir with the remaining melted chocolate. Scatter with sprinkles and 100s and 1000s and set in the fridge. Break into pieces and serve.