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Bunny Bait

Servings 50 whole macarons

Ingredients

Filling

  • 2/3 cup peanut butter smooth
  • 1 stick unsalted butter room temperature
  • 1 cup powdered sugar
  • 1/4 cup ground pretzels plus more for topping
  • 1/4 cup ground Chex cereal (the one in the blue box) plus more for topping
  • 1/4 cup ground M&Ms plus more for topping

Topping

  • 1-2 cups white chocolate chips
  • 1-2 tablespoons vegetable oil
  • 1 cup roughly ground pretzels (approximately)
  • 1 cup roughly ground Chex cereal (approximately)
  • 1 cup roughly ground M&Ms (I like to use the pastels Easter colored ones) (approximately)

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Bake the shells and let them cool completely

Make the Filling

  • Beat together the peanut butter and butter until smooth
  • Add the powdered sugar and beat on high speed until it's really light and fluffy
  • Add 1/4 cup each of the ground pretzels, Chex, and M&Ms and beat until combined.

Prepare the Topping

  • Melt the chocolate, add the oil, and stir until smooth. Use 1 tablespoon of oil for every 1 cup of white chocolate chips

Assemble the Macarons

  • Pipe the filling onto a shell and top with another shell
  • I like to dip the macaron tops in white chocolate, sprinkle with the pretzels, Chex, and M&Ms then once they've cooled a bit, drizzle them with some pastel colored white chocolate to make them even prettier for Easter
  • Refrigerate until the chocolate is dry
  • Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!