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Chocolate-Coconut Bunny Tails

  • Prep 25 min
  • Total 30 min
  • Ingredients 4
  • Servings 4
  • Pinterest
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  • Save
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Your little bunnies will gladly hop to the table for these fun Crescent roll treats. MORE+ LESS-

Shawn Syphus Shawn Syphus
March 18, 2015

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
5
tablespoons hazelnut spread with cocoa
4
oz dark cocoa candy melts or coating wafers
3/4
cup shredded sweetened coconut

Steps

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  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2
    Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on work surface. Separate into 2 rectangles; pinch seams and perforations to seal. Spread 5 tablespoons hazelnut spread with cocoa evenly over both rectangles, leaving a clean edge on one side.
  • 3
    Starting with opposite side of clean edge, roll up each rectangle; pinch clean edge to seal, forming a long roll. Cut each roll into 8 equal pieces.
  • 4
    Place cut side up and 1 inch apart on cookie sheet. Bake 8 to 10 minutes or until light golden brown.
  • 5
    Meanwhile, melt 4 oz dark cocoa candy melts or coating wafers as directed on package.
  • 6
    Dip tops of each roll into melted candy, letting any excess drip off. Dip tops in 3/4 cup shredded sweetened coconut to cover; return to cookie sheet. Let stand until candy coating is set.

Expert Tips

Try toasting the coconut before coating the chocolate-covered rolls for a nuttier taste!

Substitute the dark cocoa candy melts with white candy melts, if desired.

Nutrition Information

No nutrition information available for this recipe

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