TIP OF THE DAY: Homemade Chocolate Bacon Bunnies

April 2, 2015 at 6:18 am · Filed under Breakfast & Brunch, Chocolate, Easter, Recipes, Tip Of The Day

What are you giving your favorite bacon lover for Easter? Oscar Mayer created these foodcraft projects: bacon-stuffed chocolate bunnies and an Easter basket filled with “bacon grass” and hard-boiled eggs—fun for breakfast on Easter Sunday.

Go buy lots of bacon and get started!

RECIPE 1: BACON-STUFFED CHOCOLATE EASTER BUNNY

Ingredients Per Small Bunny

1 hollow chocolate bunny

2 strips bacon

Tools

Frying pan

Paper towels

Sharp knife

Preparation

1. COOK the bacon to desired crispness. Pat dry with paper towels and set aside.

2. REMOVE and discard any wrapper on the bunny. Heat a knife by running the blade under very hot water; then quickly dry the knife completely. Using the dry, warm knife…

Hide bacon in a chocolate rabbit. Photo courtesy Oscar Mayer.

3. GENTLY CUT the bottom off of the bunny; set it aside. Insert the bacon slices into the hollow bunny, breaking the bacon into smaller pieces as needed to completely fill the hollow cavity.

4. REPLACE the bottom piece of chocolate on the base of the bunny. Heat the original knife or a smaller knife as in Step 2. Slowly run the flat side of the knife back and forth over the seam, melting the chocolate to reseal the bottom. Cover in plastic wrap and store in the fridge for up to five days.

bacon-easter-grass-230
Bacon “grass” for an Easter basket. Photo courtesy Oscar Mayer.

RECIPE: BACON EASTER GRASS

Depending on the size of the Easter basket, even a small basket can require a lot of bacon. We recommend having some Easter grass or shredded paper on hand to stuff the bottom of the basket, under the layer of bacon.

Ingredients

Thick cut bacon (8 to 12 slices)

Tools

Kitchen shears

Frying pan

Tongs

Paper towels

Easter basket and colored* hard-boiled eggs for serving

*Here’s how to color Easter eggs.

Preparation

1. CUT each bacon strip lengthwise into three long and skinny strips, using kitchen shears. Cook them in a frying pan over medium heat. Use tongs to stir the bacon and fry them in squiggly shapes to the desired crispness.

2. TRANSFER the cooked bacon strips to a paper towel-lined plate. Blot dry and let cool completely.

3. FILL a small Easter basket with the fried bacon Easter grass and serve with hard-boiled, dyed Eater eggs nestled on top. If you’re not planning to eat your creation right away, cover it in plastic wrap and store in the fridge, for up to five days.

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