Cupcake Bunny Chow

Mix up this Cupcake Bunny Chow for a tasty Easter treat!

4 1/2 cups rice chex cereal

1/4 cup salted butter

3 Tbsp. heavy cream

10 oz. white chocolate candy melts or pure white chocolate

1 tsp. almond extract

1 tsp. butter extract

2/3 cup assorted sprinkles

1 1/2 cups powdered sugar

Pour the cereal in a large bowl, set aside.

In a medium saucepan over low heat, melt the butter, cream and white chocolate. Stir constantly until the white chocolate is fully melted. The mixture will be thick and buttery. Remove from heat.

Stir in almond extract and butter extract.

Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break up the cereal.

Wait about 3-4 minutes and gently fold in the sprinkles-you don’t want the sprinkles to lose their color.

In a large zip-top plastic bag, add the powdered sugar.

Pour the white chocolate covered cereal into the large plastic bag, seal the bag and shake until all the cereal is coated with powdered sugar. Discard excess powder.

Store at room temperature up to 2 weeks.

Yields: 4 1/2 cups


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