Easter is just around the corner… I love any holiday that naturally comes with a cute theme to decorate with. For Easter it is naturally bunnies, which are cute any time. And, for some reason Easter also makes me think of marshmallows- perhaps because of a certain brand of marshmallow chicks and bunnies that people either love or hate!

I saw this silicone bunny mold at Walmart and bought it knowing I would have to make something with it. The little bunny shapes were just too adorable not to!

I thought these chocolate covered marshmallows would be perfect. A delicious homemade treat to add to an Easter basket… or just as a sweet dessert at an Easter gathering!

They were really easy to make (watch the full YouTube tutorial below)… I used coating chocolate (also called compound chocolate or candy melts). You can of course use regular chocolate (couverture chocolate), but that will need to be tempered… I’m all for quick and easy so I went the the former!

I melted the chocolate and used a pastry bag to deposit a little into each cavity…

Then I used a paint brush to coat the sides of the mold completely.

This would be so much easier if I had just made one color/flavor… but in the spirit of pretty festive colors, I chose 4 different ones… and repeated the steps for each.

The chocolate needs to set completely (usually 30 min at room temp or in the fridge for 15 or so). And when it was set, I whipped up a batch of homemade marshmallows (recipe below). Just a note- I made a full batch because I was teaching the recipe, but a 1/2 batch will be more than enough for one tray of these bunny marshmallows!

I filled each cavity, most of the way full, with the delicious marshmallow!

After adding a thin coat of chocolate to the back of each marshmallow, let them set up for at least 4 hours. You want the marshmallow to have plenty of time to set up.

They are so cute as is… but I’m a decorator, so I had to give each one a simple little face….

They turned out so cute!!

I hope you will give this recipe a try… if you do, share your pictures on my Facebook Page (Renee Conner Cake Design) or tag me on Instagram (@reneeconnercake), I’d love to see!

Bunny Mold- https://amzn.to/2UkaoXr or https://amzn.to/2HOy2pg
Coating Chocolate- https://amzn.to/2HN6NLZ
Yellow Candy Melts- https://amzn.to/2uziwF8
Pink (strawberry) Candy Melts- https://amzn.to/2HRVsds 
or https://amzn.to/2FKRiSl
Teal Candy Melts- https://amzn.to/2HMhP41
Paint Brush- https://amzn.to/2U3Tnlf
Pastry Bags- https://amzn.to/2V59ivT
Royal Icing- https://amzn.to/2HP4s31
Black Gel Color- https://amzn.to/2UjRQql
Pink Gel Color- https://amzn.to/2HOAw76


Homemade Marshmallows!


Homemade Marshmallows!


  • 2 envelopes unflavored gelatin (14 g total)
  • 1 Cup Water (236ml) Divided in half/half
  • 1 1/2 Cups (288g) Granulated Sugar
  • 2/3 Cup (158ml) Light Corn Syrup (you can sub golden syrup)
  • 1 tsp (5ml) Vanilla Bean Paste (or sub vanilla extract or scrape 1 vanilla bean pod!)
  • *For a sheet of marshmallows you will also need a 50/50 mix of cornstarch/powdered sugar
  • and shortening or cooking spray for the pan


  1. Pour 1/2 Cup water into the bowl of a stand mixer
  2. Sprinkle over 2 packets of Gelatine and give a quick whisk to combine, then set aside
  3. In a heavy bottom, tall sided pot (larger than you think you need) combine the sugar, corn syrup and remaining water
  4. Stir to combine, then set over med-high heat
  5. When the mixture begins to boil, turn heat down to medium
  6. Use a candy thermometer to monitor temperature, bring the mixture to 240°F/116°C exactly- the “soft ball stage”
  7. Just as the sugar mixture is coming to temperature, start the stand mixer on low to break up the bloomed gelatine
  8. When the sugar mixture has reached temperature, immediately remove it from the heat
  9. Slowly (and carefully because the sugar is extremely hot and can cause severe burns), drizzle the sugar mixture into the gelatine with the mixer on low speed
  10. When all of the sugar has been added, increase speed to high and whip for approximately 10 minutes, the batter will be white, doubled in volume, thick and ribbony
  11. Add flavoring and give another quick whip to combine
  12. For a sheet of marshmallows, spread marshmallow batter into an 8×8 pan that has been liberally greased with shortening or cooking spray- if necessary grease your hands and gently press into place
  13. Liberally dust the top with cornstarch/powdered sugar mix and allow to set for 4 hours to over night
  14. Remove set marshmallow from pan onto a dusted cutting board, dust all sides of marshmallow and cut into desired shapes/sizes
  15. Be sure to dust all exposed sides so marshmallows will not be sticky, and gently dust of excess sugar mixture
Easter Marshmallows
Easter Marshmallows

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