Your kids are super excited to get their candy from the Easter Bunny on Easter morning… and then they casually forget about it after the holiday is over. Since it’s your fault that you wouldn’t let them eat it all at once, the responsibility now lies on you to find a way to use it all up. No worries, as there are plenty of simple recipes that will use up all of the extra goodies. These desserts will be loved by kids and adults alike so the whole family can happily slip into a sugar coma.
1 box of Rice Krispies Treats
2 packages of Peeps
1 bag of Robin Eggs
Cut the peeps in half, then begin melting the chocolate down. Add green food coloring to coconut to give grass-like appearance. Spoon coating of chocolate onto Rice Krispy treat. Place the Peep directly on top. Add sprinkles, Robin Eggs, and coconut. Insert stick into Rice Krispy treat.
1 cup (2 sticks) salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 TBS vanilla extract
1 1/4 cups flour
12 oz (ish) jar hot fudge sauce
1 1/2 cup malted milk ball eggs
1 stick (1/2 cup) salted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
2 cups powdered sugar
2 Tablespoons malted milk powder
1 cup malted milk eggs, crushed
Whisk together the cocoa and melted butter. Stir in sugar until combined, then add the eggs one at a time, followed by the vanilla. Fold in flour until streaks disappear. Fold in the hot fudge sauce followed by the candy. Spread batter over a prepared pan and bake for 20 minutes at 350 degrees. While baking, prepare the frosting by mixing butter, vanilla, and cream on medium low. Turn down to low and beat in powdered sugar and malt powder, then up the speed to high. Fold in the crushed candy and spread on cooled brownies.
8 cups rice or corn Chex cereal
1 cup white chocolate chips
½ cup peanut butter
¼ cup butter (feel free to substitute with margarine)
1 teaspoon vanilla
1½ cups powdered sugar
1 (10 ounce) bag of milk chocolate Cadbury Mini Eggs
Combine the white chocolate chips, peanut butter, and butter and melt in the microwave for one minute. Stir and microwave for another 30 seconds. Stir in the vanilla and then pour the mixture over top of the Chex mix, stirring until evenly coated. Put into a large plastic bag and add powdered sugar, shaking until coated. Crush the Mini Eggs inside of a separate bag, and mix them into the Chex mixture. Refrigerate until ready to serve.
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
2/3 cup pastel-colored candy-coated chocolate candies
3 tablespoons semisweet or milk chocolate chips
1/4 teaspoon shortening
Make the brownies as directed on the box, except bake for precisely 32 minutes. Take out of oven and sprinkle with marshmallows, then bake for an additional five minutes until marshmallows have puffed. Sprinkle with candies. Microwaves the chips and shortening for 10 to 15 seconds in the microwave, then drizzle over the bars.
1 box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)
Green food color
Green colored decorating sugar
24 yellow PEEPS® brand marshmallow chicks
Make the cake batter according to box instructions and then divide evenly among prepared muffin cups. Bake as directed, then let cool. Using a melon baller, scoop out the center of each cupcake, about one inch deep. Fill with candy. Mix up some green frosting, and then frost the cupcakes. Top with colored sugar and then place a Peeps chick in the center.
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
5 cups Chex Mix™ Popped Sweet & Salty snack mix
36 jelly beans
Microwaves the chocolate and butterscotch chips for one minute, then remove to stir. Microwave for 30 seconds more until smooth. Stir snack mix into melted chips until evenly coated. Divide the mixture among the 12 muffin cups, pressing to the bottom and up the side to form a nest. Let set for one hour, then remove the nests from the cups. Place three jelly beans in each nest.
1/2 cup robin eggs malt candies, plus some for topping
2 cup vanilla ice cream
1/2 – 1 cup milk
whipping cream for top
Place robins eggs, ice cream, and milk in the blender. Pulse and blend until creamy. Pour into a glass and top with whipped cream. Crush a few robins eggs with a rolling pin and sprinkle these bits on top.
Package of Peeps
Hershey’s chocolate bar
Cinnamon Graham Crackers
You know how s’mores are made! Lay half of the graham crackers on a cookie sheet, then top each with three pieces of chocolate and a marshmallow. Bake until the marshmallows are puffy and browning, then immediately top with the other half of the graham cracker.
1 1/2 cups (about 7 1/2 ounces) flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened and cut into cubes
3 tablespoons cream
For the Filling:
1 cup jelly beans
For the Icing:
1 cup (about 6 ounces) confectioners’ sugar, sifted
2 tablespoons heavy cream
Rainbow sprinkles (optional)
Combine flour, salt, and butter, blending with a fork or pastry cutter. Add the cream while mixing. Roll the dough into a rectangle about 1/8 inch thick. Cut into smaller rectangles the size of index cards. Place jelly beans in rows along half of the rectangles, leaving a half inch of room on all sides of the pastry. Place the remaining rectangles on top of this, crimping the edges with a fork. Poke a few holes on top. Bake for seven to eight minutes at 450 degrees. Prepare the icing and drizzle on top after tarts have cooled, adding sprinkles for a final touch.
1 package Golden Oreos
1 (8 oz.) brick cream cheese, softened
1 lb. white almond bark, divided and melted (*see note below)
gel food coloring
Put the Oreos in a good processor, then add the cream cheese and pulse until smooth. Scoop the dough into 1/4 cup balls and roll into egg shapes. Chill in the refrigerator until hardened. Melt the almond bark in the microwave, and then dip the egg into it until evenly coated. Put back in the refrigerator to cool. Color the rest of the almond bark using food coloring, and then drizzle it into the eggs for a colorful design.
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
2-3 drops green food coloring
1 bag (12 oz) white chocolate chips
1 cup egg shaped candies (like Robin’s Eggs)
Put sugar in a bowl and add food coloring. In a separate bowl, melt chocolate in the microwave. Pour the chocolate onto a prepared baking sheet and spread into a 11″ x 8″ rectangle. Let cool for three minutes, then create texture by dragging a spoon over the chocolate. Top with green sugar and egg candies. Chill in refrigerator and break into pieces before serving.
6 Peeps per roll, 1 Peep per handroll, 1 Peep per nigiri
1 box of Rice Krispies Treats
1 box of Fruit by the Foot
Slice Rice Krispies Treat into six pieces. Cut the heads off of the Peeps. Cut the Fruit by the Foot into pieces slightly longer than the Treat slice. Flatten the Treat and shape it into a hollow circle. Tuck the Peeps heads into the top of the hollow circle, so that it appears to be wrapped around it. Wrap the Fruit by the Foot strip around the roll to create an authentic sushi look.
1 stick/1/2 cup unsalted butter, softened
1 box yellow cake mix
1 large egg
3 tablespoons canola or vegetable oil
1 cup mini chocolate chips
5 Cadbury Eggs, chopped
Mix butter, cake mix, egg, oil, and chocolate chips together into dough. Stir in the chopped Cadbury Eggs. Transfer to a baking dish and press evenly, then bake for 25 to 30 minutes at 350 degrees. Let cool for 30 minutes before cutting into squares.
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 1/4 cups Mini Robin Eggs (colored malted milk Easter candy), chopped
Beat butter and sugars together with a mixer until creamy. Add in chocolate pudding mix, eggs, and vanilla. In a separate bowl, whisky the flour, baking soda, and salt. Add this to the other mixture, then stir in the chocolate chips and Mini Robin Eggs. Drop by rounded tablespoons onto a prepared baking sheet, and bake for 10 to 12 minutes. Let cool for five minutes.
1 – 18.3 ounce box of brownie mix + ingredients to make
18 mini cadbury eggs – halved
Mix the brownie mix according to the instructions. Prepare a mini muffin pan and then fill each muffin well half full of batter. Bake for eight to 10 minutes and then place a Cadbury egg on top and press it down into the batter. Bake for another four to five minutes until chocolate is slightly melted.
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