Peanut Butter Butterscotch Phyllo Bunnies

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(2 votes, average: 3.50 out of 5)
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  • 1/2 cup Hampton Farms Creamy Peanut Butter
  • 6 ounces butterscotch chips
  • 1/4 cup unsalted butter
  • Pink-colored sugar – for ears
  • 70 mini marshmallows
  • 2 packages (15 count, each) Athens® Mini Fillo Shells
  • Flower sprinkles – for eyes and noses
  • Brown or black sprinkles – for whiskers


  1. Place peanut butter, butterscotch and butter in a medium bowl. Set over a pot of simmering water. Stir until melted and smoothly combined. Chill for 20 minutes until thick but not hard.
  2. Place some pink sugar in a small shallow bowl. Cut marshmallows in half diagonally. Dip cut side in sugar. Lightly pinch marshmallow pieces to form “bunny ears”
  3. Pipe or spoon peanut butter/butterscotch filling into each shell. Decorate with marshmallow pieces and sprinkles to form bunny faces.

• For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
Nutritional Info:
Serving size: 1 shell (17g); Calories: 90; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 40mg; Total Carbohydrate: 7g; Dietary Fiber: 0g; Sugars: 4g; Protein: 1g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 0%; Iron: 0%

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Overall Rating 2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5 3.50 votes

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