Instructions

1. CUT cake horizontally in half. Cut each piece lengthwise into 2 pieces, then cut each piece crosswise in half. Carefully insert 1 wooden pop stick several inches into one short end of each cake piece. Brush off any loose crumbs; place cake pieces in single layer on waxed paper-covered baking sheet.
2. MICROWAVE white chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 45 sec. Spoon 1 Tbsp. melted chocolate into small bowl; stir in food coloring. Spoon into small resealable plastic bag; reserve for later use.
3. SPOON remaining melted chocolate over cake pops, turning to evenly coat all sides of each pop. Gently scrape excess chocolate from bottom of each pop before returning to prepared baking sheet.
4. ADD chocolate chips for the bunnies' eyes. Cut small piece off one bottom corner of plastic bag; use to pipe tinted chocolate onto bunnies for the ears, noses and mouths as shown in photo. Refrigerate 30 min. or until chocolate is firm.

Variation

Substitute BAKER'S Semi-Sweet Chocolate for the white chocolate.

Cooking time (duration)

Prep Time: 25 min. plus refrigerating

Number of servings (yield)

8 servings

Category

Dessert

Related

All KRAFT Easter Dessert Recipes Recipes

Nutritional Information

Per Serving: 380 calories, 21g total fat, 12g saturated fat, 90mg cholesterol, 180mg sodium, 45g carbohydrate, 0g dietary fiber, 40g sugars, 4g protein, 6%DV vitamin A, 0%DV vitamin C, 8%DV calcium, 4%DV iron.

Size Wise

Have fun with your kids making these adorable Easter treats. As a bonus, they can also be used to help teach kids about portion control.

Gift-Giving

To present as Easter gifts, wrap treats individually in plastic wrap, then tie closed with pastel-colored ribbons.

Note

Leftover Bunny Cake Pops can hold for 3 days.