Sweet & Salty Pretzel Bunny Butts

DRAGON BITES carb-counted recipe

A family-friendly, mostly healthy (sometimes treat-y!) easy recipe for families living well with Type 1 Diabetes.

Pretzel Bunny Butts

Celebrate Spring the Sweet & Salty Way.

Easter is my FAVOURITE season of the year, made even better with these adorable Bunny Butts! Mini twist pretzels meet melted candy and marshmallows for a yummy, easy-to-make treat (even for kids)… AND it’s carb-counted. What more could we ask from an Easter recipe?!

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Low-Carb? No
Gluten-free? Not if you use Candy Melts – though this recipe doesn’t contain any gluten ingredients, Candy Melts are “made on equipment that also processes wheat, peanuts and tree nuts.” For a GF version, use white chocolate instead.
Dairy-free? No – Candy Melts contain milk ingredients
Nut-free? No – though this recipe doesn’t contain any nuts, Candy Melts are “made on equipment that also processes wheat, peanuts and tree nuts”

Active Time: 20 - 30 min
Melt: under 5 min
Set: 3 - 5 min
Ready in: 30 - 45 min

Total Yield: 36 sweet & salty Bunny Butts
Carb Content:***g for each Bunny Butt (see detailed carb content below)


  • 340g bag of white Candy Melts [72 pieces (104g weight) reserved; the rest (236g) melted] 1

OR   340g pure white chocolate, melted and tempered

  • 36 (approx. 1/3 cup) mini marshmallows 2
  • 36 mini pretzel twists 3
  • 1 small tube pink cake decorating gel 4

Carb Notes:

  1. 28g carbs/40g weight; 12g fat/40g weight for Wilton white Candy Melts® Candy (total of 238g carbs; 102g fat if you use the whole bag)
  2. 23g carbs/30g weight; 0g fat for Compliments Mini Marshmallows (total of 12.3g carbs for 36 marshmallows weighing 16g total)
  3. 1.3g carbs; near-zero fat for each Rold Gold® Tiny Twists Pretzel (total of 46.8g carbs for 36 pretzels)
  4. I used 12g of Wilton® pink Sparkle Gel™ at 4g carbs/6g weight = 8g carbs total, which contributes 0.2g carbs to each bunny butt; 0g fat



Roll mini marshmallows into small balls. (Kids can help with this!)


Take 72 Candy Melts out of the bag and spread them out so they are easy to pick up when needed in Step 6.

(You may want to take a few more out and set aside, just in case – you’ll be melting the rest, there's no going back after that.)


Arrange pretzels about 2 inches apart on a parchment paper lined baking sheet.


Melt the remaining Candy Melts according to the package instructions.


Fill the center of one pretzel with melted candy.

You can pour the melted candy from a measuring cup with a spout, or use a spoon, piping bag, or plastic zip bag with one corner snipped off.


Immediately add:

  • a marshmallow tail to the larger rounded top edge of the pretzel twist, and
  • two candy feet, flat side up, one over each of the smaller rounded edges of the pretzel twist.

Kids can help with assembly in this step, too!


Repeat until all the pretzels have been made into Bunny Butts.


Pop them into the freezer* for 3-5 minutes until the candy coating hardens.

*If using pure white chocolate, refrigerate instead of freezing.


Using the tube of cake decorating gel, decorate the intact Candy Melts candies to look like bunny feet:

  • 3 small dots in an arc on one side of the circle;
  • 1 larger dot (or heart-shape, if you have an artist’s hand) across from the arc, near the middle of the candy.




Total carbs: 297g
Total fat: 104g

Total yield: 36 sweet & salty Bunny Butt treats

Nutrient Content for each Bunny Butt: 8.5g carbs; 2.8g fat.

Should I Give Insulin to Cover the Fat???

What is a Carb Factor? How Do I Use It?

By Cup or By Weight?

Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.