Today, I’ve got the most simple, yet cutest, little Easter treat. These are my classic Scotcheroos but with a little twist of lemon and adorable little candy Easter bunnies on top. Such a simple crowd pleaser to make for everyone.
I’m absolutely not a decorator but I love trying to come up with fun and easy stuff, especially at Easter as I just love the pastel colours associated with Easter and spring. These are fun to decorate and easy enough that the kids can help!
Scotcheroos are one of my all time favourite treats and I just love a no bake treat, especially during why holidays. The oven tends to get occupied pretty quick and where I’m always bringing baking to others houses, it’s nice to make no bake stuff while I have something in the oven. Multitasking to the max!
For some more easy no bake treats, try my no bake peanut butter squares, which you could also put these same bunnies on top of or my Easter rocky road squares, one of our family’s favourite things!
Decorating Options
So you can really do whatever you like for these Easter Bunny scotcheroos. For incredibly easy options you could put little Easter sprinkles or crushed mini eggs.
If you want a different handmade decoration, you could pipe bunny faces with white chocolate and add little sprinkles as eyes and noses. Just make sure you pipe these prior to the chocolate setting. To get an idea of what the white chocolate looks like on top, check out my ghosteroos. They are a similar recipe but decorated for Halloween with white chocolate ghosts.
Chill Time & Storage
Getting the chocolate to fully set on top can take a couple of hours so I usually pop these in the fridge for 30 minutes to speed up the process. Once you’ve cut them, store them in an airtight container at room temperature.
Servings
I put the bunnies in random spots and then just kind of cut them like you would a bark. You could easily specifically place them to get 20 or 24 portions as well though.
Can I Make These Gluten Free?
If you want these to be gluten free, you’ll need to make sure you use gluten free rice Krispies. As well, ensure your decorations are all gluten free. So you would need gluten free smarties or m&ms.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Baking Tips
- Make sure you gently press down when putting the rice krispie mixture into your pan. The harder you press down, the tougher they’ll become.
- Shake your pan after adding the chocolate layer sot it sets flat.
- Prep your smarties before pouring your chocolate so it doesn’t start to firm up on you.
- Pop the pan in the fridge for 30 minutes when you’re done if you want the chocolate to set faster.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Easter Treats
Today’s song is by a band I always love listening to but the title is especially true around the holidays. Here’s Can’t Put A Price on Love by The Knack. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Easter Bunny Scotcheroos
Ingredients
- 6 cups (205g) Rice Krispies (or any puffed rice cereal) (gluten free if needed)
- 3/4 cup (150g) granulated sugar
- 1 cup (340g) corn syrup
- 1 1/3 cup (300g) peanut butter
- Zest from 1 lemon (optional
- 1 1/4 cup (200g) semi sweet chocolate chips
- 1 1/4 cup (200g) butterscotch chips
Decoration
- 50+ smarties or m&m's (gluten free if needed)
Instructions
- Line or spray a 9×13 baking pan. Set aside. Pour the rice krispies into a large heat proof bowl, set aside.
- Prep your smarties by finding pairs of colours. Then with a sharp knife, cut one of the pairs in half. So you'll have one whole smartie and 2 halves to form each bunny. Repeat this with all of the smarties and set aside. I keep them all together on the cutting board so the pieces stay together.
- In a large pot, add the sugar, corn syrup and peanut butter. Heat over a medium low heat while stirring every 30 seconds or so. Heat until the mixture comes to a gentle boil. Remove from heat and stir in the lemon zest. You can just zest the lemon right into the pot. Pour the mixture over the rice krispies.
- Using a spatula or wooden spoon, stir the peanut butter mixture gently into the rice krispies until combined. Then pour the rice krispies into the 9×13 pan.
- Press the mixture down gently so it's flat and even in the pan. DON'T press down too hard or you'll make the scotcheroos tough and hard to bite.
- In a heatproof bowl, add the chocolate chips and butterscotch chips. Heat in the microwave in 30 second increments, stirring in between, until melted. Pour over the rice krispies and use a spoon or spatula to spread evenly around. Give the pan a little shake after to make the chocolate go completely flat.
- Make your bunnies on top by placing 1 whole smartie flat. Then take the matching one that you cut in half and line them up vertically, cut side down, with the full smartie to form the bunnies ears. Repeat this until you've used all your smarties. You can lay them out in a random way like I did or you can put them so each square you plan to cut has a bunny.
- Allow everything to fully cool for a few hours or pop them in the fridge for 30 minutes. Cut into squares and enjoy!
