1
: Melt butterscotch chips with (1/3 cup /75 mL) Eagle Brand. Remove from heat and stir in vinegar.
2
: Drop butterscotch mixture by small spoonfuls onto parchment paper-lined baking sheets. Arrange 2 pecans on the top of each butterscotch drop; press down gently. (This will form the bunny ears.)
3
: Melt milk chocolate chips with remaining Eagle Brand. Remove from heat and stir in vanilla. Hold chocolate over hot water. Drop chocolate by heaping spoonfuls over butterscotch drops making sure to leave most of the pecans uncovered. Chill 2 hours or until firm. Create bunny faces using icing or miniature candy. Store covered in refrigerator.