Bunny Puffs

This recipe is from the Pillsbury Crescents small recipe book that you can buy in the check out line in the super market. Jen bought this a while ago because I looked at the coupons at the back of the book and the expire in 2008, so it is pretty old. These bunnies were not in the dessert category of the book, but I think they are a great dessert. There is one piece of candy and the rest, besides the tiny marshmallow and the M&M for the eyes.

Grade: B+

Bunny Puffs
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 miniature chocolate covered peanut butter cup candies, unwrapped
8 white miniature marshmallows, cut in half
4 pink miniature marshmallows, cut in half
16 blue miniature candy-coated semi-sweet chocolate baking bits (I used M&ms)

Directions
1. Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper; spray paper with cooking spray.
2. Unroll dough and separate into 8 triangles. Place 1 peanut butter cup in center of 1 triangle. Gently stretch corners closest to and farthest from cup together at top of cup, pinching edges together to seal around cup. Pull up third corner; firmly pinch edges to seal. Place on cookie sheet; twist 2 longest tips of dough o make ears. If desired, bend down longer ear. Repeat with remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape.
3. Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny eyes and nose. Bake 1 to 2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed.
4. For eyes, immediately place 2 blue baking bits on white miniature marshmallows for pupil; remove puffs to cooling rack.

Anna enjoying the peanut butter cup.

Emily thinks it is so funny to eat the bunny.

Sarah attempting to show you her bunny.

Lucy loving the ears!