Easter time is not only a time to celebrate Christ, but also to spend time with your friends and family.
- Several colors of chocolate wafers
- wax paper
- tooth or fork
- Easter colored smarties or mini eggs
- Melt each color of chocolate separately.
- Line a baking sheet with wax paper.
- Spoon out the melted chocolate into various areas of the pan
- With a toothpick or fork, swirl the chocolate together
- Drop in Easter colored smarties or mini eggs
- Cool in fridge until hardens
- Break the bark into small pieces
Source: The Browy Blog
- 2 cups pretzels
- 1 bag popped white popcorn
- 1 package Almond Bark white melting chocolate
- 1 bag of festive M&M’s
- 2 cups of Chex cereal
- 1 container of sprinkles
- Spread pretzels, popcorn and Chex on an foil covered baking sheet.
- Drizzle white chocolate over the mixture.
- Gently stir to coat evenly.
- Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white.
- Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture.
Source: Life in the Green House
Easter Nest Sugar Cookies
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 Tablespoons) unsalted butter, melted
- 1 Tablespoon vanilla extract
- 7 Tablespoons milk (plus more, as needed)
- Food coloring, optional
- Sprinkles (optional)
- In a medium bowl, combine the flour, baking powder and salt. In a seperate bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in the vanilla.
- With the mixer on low speed, gradually add the dry ingredients just until incorporated and evenly mixed.
- Cover and chill the dough for 1 hour.
- Preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper or a silicone liner.
- Scoop a tablespoon of dough (about 3/4-ounce) and roll into a ball then place on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
- Bake for 8 minutes, rotating cookie sheets halfway through baking. Let cool.
- In a medium bowl, whisk together the confectioners’ sugar, melted butter, vanilla and milk until smooth.
- Whisk in additional milk, one teaspoon at a time, to reach desired consistency.
- Tint with food coloring, if desired.
- Pipe the icing onto the cookies and top with Easter egg candy.
Source: Seeded at the Table
Bunny Tail Treats
- 1 8-ounce package cream cheese, softened
- 4-5 cups powdered sugar
- 1 teaspoon almond extract (you can substitute this for coconut if you want a stronger coconut flavor)
- 2-3 cups sweetened coconut
- Make sure cream cheese has soften. Either microwave it for 10 seconds or leave out while prepping.
- Use an electric mixer with paddle attachment to beat cream cheese until fluffy.
- Add powdered sugar 1 cup at a time until mixture is a thick dough. If dough is able to hold shape in a 1-inch ball, then you’re good to go! If it’s too sticky, then add more powdered sugar.
- Roll balls in coconut. If you have trouble with it sticking, just press it in a bit or use a little bit of corn syrup.
Easter Bird Nest Treats
- 1 tablespoon vegetable oil
- 1 (11-ounce) package butterscotch chips (or peanut butter chips)
- 1/2 teaspoon salt
- 1 cup peanuts (optional if you have any nut allergies!)
- 2 cups chow mein noodles
- mini Cadbury eggs
- Combine vegetable oil, butterscotch chips and salt in a microwavable bowl. Melt at 30-second intervals until smooth
- Combine nuts and chow mein noodles in a medium bowl.
- Pour melted butterscotch over nuts and noodles. Stir well to coat.
- Spray hands with non-stick cooking spray to make it easier to mold nests from the mixture.
- Form 2-inch nests while the mixture is warm and lay out on parchment or wax paper.
- Allow to cool and peel off paper.
- Top with mini eggs!