Bunny Shaped Crescent Puffs |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From a Pillsbury Crescent cookbook 2008. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
8 miniature peanut butter cups, unwrapped |
8 miniature marshmallows, cut in half |
4 pink miniature marshmallows, cut in half |
16 blue miniature m&m's chocolate candies |
Directions:
1. Preheat oven to 375°F.
2. Line large cookie sheet with parchment paper; spray paper with cooking spray.
3. Unroll crescent dough and separate into 8 triangles.
4. Place 1 peanut butter cup in the center of 1 triangle.
5. Gently stretch corners closest to and farthest from peanut butter cup together at top of cup, pinching edges together to seal around around cup.
6. Pull up third corner; firmly pinch edges to seal.
7. Place on cookie sheet; twist 2 longest tips of dough to make ears.
8. If desired, bend down longer ear.
9. Repeat with 7 remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape.
10. Bake 8-9 minutes or until puffs begin to brown.
11. Remove from oven and place 2 white marshmallow halves and 1 pink marshmallow half on center of each for bunny eyes and nose.
12. Place back in oven and bake 1-2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed; remove from oven.
13. For eyes, immediately place 2 blue mini m&m bits on miniature white marshmallows for pupil; remove puffs to cooling rack.
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