Updated Wed, Apr 9, 2014 4:33 pm
Spring is a great time to try out new recipes, and these Easter-themed treats are perfect for holiday festivities or a DIY project with the kids!
Oreo Bunny Truffles
• 1 (8 oz.) pkg. cream cheese, softened
• 3 cups finely crushed Oreo cookies
• 4 (4 oz.) pkg. vanilla almond bark, broken into pieces, melted
• Mini marshmallows
• Pink sanding sugar
• Heart sprinkles
• Vanilla almond bark
• Blue food color
Mix cream cheese and cookie crumbs until blended. Shape into (1-inch) balls. Refrigerate for 15-20 min. While cookie balls are in the fridge take mini marshmallows and squeeze between your fingers to flatten. Cut in half with clean scissors and dip the stickier sides into sanding sugar to form a pair of bunny ears. Repeat until you have enough for all of the “bunnies.” Push two truffles onto a toothpick leaving enough room to hold the end. Dip in melted almond bark, shake off excess and place in single layer on shallow waxed paper-lined pan. Refrigerate for 1 hour or until firm. Working quickly, attach the ears, a heart sprinkle as the nose and a marshmallow tail. Once the candy coating has dried, use a toothpick and blue food color to add eyes. Gently pull out toothpick and dab a small amount of melted almond bark to fill in the blank space.
Hidden Surprise Easter Egg Treats™
• 3 T. butter or margarine
• 1 (10 oz.) pkg. large marshmallows OR 4 cups miniature marshmallows
• 6 cups Kellogg's Rice Krispies cereal
• 1/2 cup M&M's
• 12 plastic snap-apart 3x2 inch Easter eggs
• Canned frosting or decorating gel (optional)
Clean inside of plastic eggs and coat with cooking spray. Set aside. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly. Place about 6 M&M's in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely. Decorate with frosting and additional M&M's (if desired). Best if served the same day.
Recipe courtesy of Rice Krispies®.
Chocolate Covered Peanut Butter Eggs
• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 t. vanilla extract
• 3-4 cups powdered sugar
• 2 cups semi-sweet chocolate chips
• 2 T. shortening
• Sprinkles (optional)
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped, will stay on a toothpick. Form into egg shapes. Refrigerate. Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium heat for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed. Insert toothpick into peanut butter egg. Dip in melted chocolate; remove excess chocolate and toothpick and place on wax paper-lined tray. Top with sprinkles if desired. Refrigerate until firm.