Chocolate and Peanut Butter Easter Bunnies

Chocolate and Peanut Butter Easter Bunnies at

My kids are a bit old for Easter baskets, and we don’t dye eggs anymore, but Easter is still one of my favorite holidays.  So I thought I would come up with a homemade Easter treat for those of you with gluten free kids.

Actually this recipe is naturally gluten-free and anyone would enjoy these.  They can easily be made dairy free by using dairy free chocolate chips.

I modified my chocolate peanut butter cups slightly to make this treat.  They are a little tricky to make, but if you read all the instructions, it should go smoothly.

The nice part is that if you mess up with the chocolate, just melt it again and start over.  The temperature of the chocolate is key here.  You need it solid but soft to cut, but keep in mind that touching it with fingers will leave prints.

Chocolate and Peanut Butter Easter Bunnies | The Gluten-Free Homemaker

5.0 from 2 reviews
Chocolate and Peanut Butter Easter Bunnies
Recipe type: Candy
  • 12 ounces semi sweet chocolate chips
  • 2 Tablespoons shortening (I use Spectrum organic shortening)
  • ¾ cup creamy peanut butter
  • 1 cup powdered sugar + extra for dusting
  • ⅛ teaspoon salt
  1. Line two cookie sheets with wax or parchment paper. At least one needs to be large.
  2. Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
  3. Pour the chocolate onto the large lined cookie sheet and spread it out almost to the edges. Try to keep it an even thickness.
  4. Let the chocolate cool until it is soft, but not runny. A few minutes in the freezer should do it, but don’t let it get too hard. Take it out after a couple of minutes and test with a cookie cutter. If chocolate sticks to the cutter and it’s difficult to lift the cutter up, put it back in the freezer. If it’s difficult to push the cutter down through the chocolate, let it warm up a bit.
  5. Using a bunny or other shaped cookie cutter, cut as many shapes as you can out of the chocolate. Hopefully it will be an even number.
  6. Use a spatula to lift each bunny and place it on the second lined cookie sheet. Put it in the freezer to harden while you prepare the filling.
  7. Mix together the peanut butter, powdered sugar, and salt with a wooden spoon or spatula. Then knead it with your hands until all the sugar is incorporated.
  8. Liberally sprinkle wax or parchment paper or a pastry mat with powdered sugar. Also rub some on your rolling pin.
  9. Roll the peanut butter filling out just large enough to cut the number of shapes you will need. You can determine this by counting how many chocolate shapes you have and dividing it by two.
  10. Remove the chocolate bunnies from the freezer. Carefully place a peanut butter bunny on top of one chocolate bunny and top it with a second chocolate bunny.
  11. Wrap each bunny with foil or place them in a plastic container with wax or parchment paper between layers and cover. Refrigerate until ready to eat.
If you break a chocolate bunny you can either put it on the bottom layer where the break won’t be noticed and the peanut butter will hold it in place, or you can remelt the chocolate and cut it again.

Chocolate and peanut butter scraps can be made into a few peanut butter cups.

This post may contain affiliate links. See my disclosure policy for more information.


  1. says

    So excited!! Going to make these w/my kids tonight!! I don’t think I have a bunny cut out, but I have other cute ones!! Thanks for sharing!

  2. says

    Those look so cute. But I primarily wanted to post to tell you that your peanut butter cups are awesome. I made more yesterday and I have to allocate them to myself or else I’ll eat them all in one day. I have a myriad of allergies and the peanut butter cups are the best treat I have. I thank you every time I have one!

    • says

      Vicki, I’m so glad that you are able to enjoy peanut butter cups despite all your allergies. They are a delicious treat, and I completely understand about allocating them!

  3. Terri says

    Well, although these look great, I would think more of eating them than cute shapes, and just make squares and would probably put 1/2 the chocolate in the pan, then the peanut butter and top with chocolate and cut into squares or diamonds, or bite size pieces. . .
    By making these from scratch rather than buying reeses, even as they are GF (I think), you can also make these organic with organic sugar and chocolate that has been made with organic sugar.
    Happy Easter/Resurrection Sunday everyone!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: