Bunny Cookie Pops

13  Ratings
  • 55 min prep
  • 55 min total
  • Makes 14 servings.

Chocolate sandwich cookies, jelly beans and slivered almonds are transformed into adorable edible bunnies that kids will love.

Bunny Cookie Pops Recipe


  • 14 wooden pop sticks
  • 28 Spring OREO Cookies, divided
  • 3 pkg. (4 oz. each) white baking chocolate
  • 1 Tbsp. oil
  • 35 assorted jelly beans
  • 2 Tbsp. slivered almonds


  • Insert  pop stick into creme center of each of 14 of the cookies. Split remaining 14 cookies for the "ears," leaving filling on 1 side of each cookie. Cut each of the split cookies with filling in half; set aside. (Reserve plain split cookies for another use.)
  • Place  chocolate and oil in small heavy saucepan; cook on low heat until chocolate is completely melted, stirring constantly. Remove from heat; stir in additional oil, if necessary, to make chocolate of desired dipping consistency.
  • Dip  each cookie pop into melted chocolate, turning to completely coat cookie, supporting the cookie with a fork to prevent it from detaching from the stick. Place on wax paper-covered baking sheet.
  • Dip  points of halved cookies into remaining chocolate; press 2 halved cookies against each head for the "ears." Add jelly beans for the "eyes" and "noses" and almonds for the "whiskers." Let stand until set. Wrap in plastic wrap. Decorate with festive bows for gift giving, if desired.

Recipe Tips

Size-WiseYour kids will have fun decorating these Bunny Cookie Pops. They're a special holiday treat with built-n portion control.

How to Melt Chocolate in MicrowaveMelt chocolate as directed on package. Stir in oil until mixture is well blended.


Nutrition Information

Makes 14 servings.

Nutrition per serving:

  • Calories 310 
  • Total fat 16 g
  • Saturated fat 6 g
  • Cholesterol 5 mg
  • Sodium 140 mg
  • Carbohydrate 41 g
  • Dietary fiber 1 g
  • Sugars 34 g
  • Protein 3 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 6 %DV

This recipe features: