• Preparation Time 45 minutes plus 60 minutes refrigeration
  • Baking Time 10 minutes
  • Makes about 50 cookies
  • Freezing Excellent
  • Hopping Chocolate Bunnies
    Hopping Chocolate Bunnies

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Cookies
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • ½ cup butter, softened
  • 1 egg
  • 2 tsp vanilla extract
  • 6 oz semi-sweet chocolate melted and slightly cooled
  • 3 cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • pinch salt
  • colourful hard candies for stained glass
  • Decoration
  • 1 cup melted white chocolate or icing

Serving Size: about 50 cookies

Next

Directions

Serving Size: about 50 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat sweetened condensed milk and butter with electric mixer in medium mixing bowl until combined. Beat in egg, vanilla and melted chocolate. Blend in remaining dry ingredients. Cover dough and refrigerate, 60 minutes.
  • Remove dough from fridge and divide into 4 pieces. Have fun sprinkling flour onto your work surface and roll each piece to a ¼ ” (5 mm) thickness. After choosing your cookie theme, cut out shapes using 2”- 3” (5 cm- 7.6 cm) cookie cutters.
  • Place dough on prepared baking sheets. To make stained glass, unwrap candies and crush into coarse pieces. Cut out windows in your cookies using smaller cookie cutters and fill in the cut-out areas with your crushed candy. Make sure to gather up scraps and continue until all dough is used up.
  • Bake in preheated oven, 8 to 10 minutes and watch the candies melt into stained glass - it’s magic! Let sit on baking sheet, 1 to 2 minutes and finish by cooling on wire racks.
  • It’s decorating time! Dress your cookies as desired with white chocolate (or icing) using a piping bag or a heavy plastic sealable bag, coloured sugar or sprinkles to create your very own scrumptious masterpiece.
Finish

Finished!

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