Burrowing Bunny Truffles


Bunnies are as much a part of Easter as eggs, chocolate and hot cross buns, so it only seemed right that they would feature in some of this year’s Easter baking. The trick? Deciding how!

Last year I made these adorable mint chocolate Easter bunnies, featuring puffy little mini-marshmallow tails. And I loved them – there’s just something about rabbit’s tails that gets me every time.

Those bunny-themed treats were super simple, so I wanted to make something a little more interesting this year – you know, jazz it up a bit. With this in mind I decided to make another ‘bunny bum’ treat – Burrowing bunny Oreo truffles!

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Oreo Truffles


Today’s bakeless treat is a super simple one that you’ve likely seen (and tasted) before… Oreo truffles! I didn’t have the exact recipe she used on hand so I just muddled along, drawing on my mint slice truffles for inspiration. Luckily there’s not really anything you can do wrong with these little treats – it’s literally three ingredients! Well, plus sprinkles – and you definitely need sprinkles for added fun factor.

The process is simple: mix together Oreo crumbs and cream cheese, roll into balls and dip in chocolate. Not hard to master, right?

I hope you like them!


Makes approx. 30 truffles


  • 450g Oreos (3 packets)
  • 250g cream cheese, cubed
  • 375g milk chocolate melts
  • Sprinkles (optional)


  1. Place Oreos in food processor and blend until ground to a fine crumb. Add cream cheese and pulse until well combined and mixture clumps together.
  2. Roll mixture into small balls and place on lined baking tray. Place in fridge to firm for approx 15 minutes.
  3. Melt milk chocolate melts in microwave in 30 second bursts, mixing between each. Dip each truffle in chocolate using a fork, tapping off excess before replacing on lined baking tray. Finish with sprinkles.
  4. Place in fridge to set completely.

Chocolate & beer truffles



  • 250g dark chocolate, broken
  • ½ cup cream
  • 3 Tbsp beer
  • ½ cup cocoa, to dust


  1. Place chocolate and cream in a small heatproof bowl and warm gently over simmering water for 3-4 minutes without stirring
  2. Remove from heat and whisk until completely combined and no lumps remain. Cool to room temperature, approx. 20 minutes
  3. Add beer and carefully stir until well incorporated. Pour chocolate mixture into a small casserole or pie dish and refrigerate until set (approx. 2 hours)
  4. Scoop teaspoonfuls of chocolate mixture and shape into balls with damp hands. Coat in cocoa and place on baking tray to firm up.

Pretzel & peanut butter bites


One of the very first things I shared on High Tea with Dragons were peanut butter bites – soft balls of peanut butter dipped in chocolate. Simply put, they’re delicious. But one of the best things about the recipe is how quick and simple it is – whether you’re a novice or master baking, they’re an absolute cinch.

Today’s recipe is a twist on that fail-proof recipe, using pretzels to bring a subtle saltiness to the peanut buttery goodness. Intrigued? You should be! These bite-sized treats are made from a combination of finely crushed pretzels and peanut butter, with the pretzels giving them just the right amount of saltiness and crunch while the peanut butter gives them smoothness and flavour.

You might be a little sceptical about combining pretzels and peanut butter – I know, I’ve been there too. But somehow the combination works – the flavours really do complement each other perfectly, giving you the best of both worlds in one treat.

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