Hopping Chocolate Bunnies | Recipes

Hopping Chocolate Bunnies

(14) Ratings:
Prep Time:
Baking Time:
Makes:about 50 cookies

Your kids will be hopping with joy when they try these tasty and adorable springtime treats. They’ll especially love helping to make the dazzlingly delicious candy window.



1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
½ cup 125 mL butter, softened
1 egg
2 tsp 10 mL vanilla extract
6 oz 170 g semi-sweet chocolate melted and slightly cooled
3 cups 750 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL baking powder
pinch salt
colourful hard candies for stained glass


1 cup 250 mL melted white chocolate or icing


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Beat sweetened condensed milk and butter with electric mixer in medium mixing bowl until combined. Beat in egg, vanilla and melted chocolate. Blend in remaining dry ingredients. Cover dough and refrigerate, 60 minutes.
  3. Tip

    While the dough is cooling, have your kids separate the candies by colour into resealable bags. Let them use the rolling pin to gently crush the candies. Now they’ll be ready to go when you need them!

  4. Remove dough from fridge and divide into 4 pieces. Have fun sprinkling flour onto your work surface and roll each piece to a ¼ ” (5 mm) thickness. After choosing your cookie theme, cut out shapes using 2”- 3” (5 cm- 7.6 cm) cookie cutters.
  5. Tip

    Have your helpers sprinkle the flour onto your work surface and the rolling pin. Do they know what this does? Flour keeps the dough from sticking everywhere.

  6. Place dough on prepared baking sheets. To make stained glass, unwrap candies and crush into coarse pieces. Cut out windows in your cookies using smaller cookie cutters and fill in the cut-out areas with your crushed candy. Make sure to gather up scraps and continue until all dough is used up.
  7. Tip

    Get all of your helpers working together. Have one cut out the cookies, another one cut out the windows and another one sprinkle the crushed candies into the windows. Let everyone take turns picking their favourite colour, or try mixing them together.

  8. Bake in preheated oven, 8 to 10 minutes and watch the candies melt into stained glass - it’s magic! Let sit on baking sheet, 1 to 2 minutes and finish by cooling on wire racks.
  9. It’s decorating time! Dress your cookies as desired with white chocolate (or icing) using a piping bag or a heavy plastic sealable bag, coloured sugar or sprinkles to create your very own scrumptious masterpiece.


  • An easy way to make your own icing bag is with a small plastic sandwich bag. Fill with icing and cut the tip off of one edge. Make as big or as small as like, the icing will come out thicker the bigger the cut.

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