follow along:

Sprinkles For Breakfast

Share your Sweet Side

easter bunny fudge

This is a sponsored conversation written by me on behalf of International Delight.  The opinions and text are all mine.

Over the past year, this Unicorn Fudge has been my most popular post by FAR. I could be the fact that everyone seems to be obsessed with Unicorns these days. Or, that people seem to really really like sprinkles (like me). Or, it could be the fact that this recipe is so easy to make it is almost impossible not to try.

Whatever the reason is, people seem to love it. So I decided to make an Easter version. But this time, instead of using regular heavy cream I used International Delight Creamer instead. The best part about using this creamer is the fact that International Delight comes in a variety of flavors - everything from White Chocolate Macadamia to Salted Caramel Mocha.

So instead of using an extract to flavor the fudge, you can just use a flavored creamer!! I made a Cinnamon Rolls batch - and let me tell you, it was UNREAL. The recipe I gave you here is just with the Classic Vanilla - but this is totally interchangeable with the other flavors.

So if you are looking for a quick and easy Easter Dessert, now you have it!

Easter Bunny Fudge

Easter Bunny Fudge | Sprinkles For Breakfast


Easter Bunny Fudge

  • 12 oz white chocolate chips
  • 1/4 cup International Delight Creamer
  • Food coloring
  • Sprinkles


Easter Bunny Fudge

  1. Prepare the bunny mold with1/4 teaspoon of sprinkles in each cavity.
  2. Place white chocolate and International Delight Creamer into a microwave safe bowl. If you want to add a flavorful extract, add 1/4 teaspoon as well. Melt in 30 second intervals until smooth.
  3. Add a few drops of food coloring and stir. Keep adding until you get the desired color.
  4. Use a spoon or piping bag to fill each cavity mold. Lightly bang the mold on the table a few times.
  5. Place in the fridge for at least an hour.
  6. Unmold the bunnies and let them come to room temperature before serving.

*Makes 12 Bunnies

Like this Post?

you aint seen nothin' yet

Sprinkle a little fun into your inbox! Sign up and get access to exclusive baking tips, newest recipes and my free e-book!

meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (2)

Deb Seyler

OMG! I just stumbled on your site via International Delight Instagram page and Wow! I cannot wait to try to make this. I am in no way shape or form a baker so this easy peasy recipe is something I think I'll actually be able to handle. Thanks for sharing!!!!! Cannot wait!

Lindsay Nathanson

Hi Deb! I am so glad you stumbled upon my little site! This recipe is definitely doable for anyone - no matter what their baking experience is. I am so excited for you to try this. I know you are going to love it!


There is no lemon extract in the ingredients list.

Lindsay Nathanson

Hi Suzanne! The lemon extract is totally optional (that is why it is not in the ingredient list). I just wanted to make sure people knew that if they wanted to add extract, that would be the time to do it! I have updated the directions - hopefully this will be more clear now!