The only thing better than searching for your Easter baskets are the goodies inside. With all the pastels and cute animals that come along with it, what’s not to love? If you gave up sweets for Lent, here are a few of my favorite desserts to end that torturous 46 day period.
Easter Egg Fudge
Recipe from http://www.wineandglue.com/2013/03/easter-egg-fudge.html
- One 14-ounce can of sweetened, condensed milk
- 3 1/2 cups white chocolate chips
- 3 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- a drop or two of red food coloring
- 11-ounce package of Mini Robin Eggs Whoppers
- Crush the Whoppers.
Line a 9×9 pan with aluminum foil.
- Combine the sweetened, condensed milk and white chocolate in a bowl and microwave for 2 to 3 minutes. White chocolate seizes up or burns easily, so make sure you don’t cook too long. Start by cooking on the shorter end of that time-frame, and add time until it is almost melted. Stir to combine.
- Add the vanilla and almond extracts. Add a drop or two of red food coloring to make it a sweet pink color. Stir in the eggs and pour into the pan. Let set several hours in the refrigerator.
- Optional: Reserve 1/2 a cup of the crushed eggs and press it into the top of the fudge immediately after pouring.
Salted Cadbury Egg Blondies
Recipe from: http://thedomesticrebel.com/2016/03/16/salted-cadbury-egg-blondies/
- 2 sticks (1 cup) butter
- 2 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 cups chopped Cadbury Eggs
- 1 tablespoon sea salt
Preheat oven to 350 degrees. Liberally grease a 13×9-baking pan with cooking spray; set aside.
- In a large saucepot, melt the butter over medium-low heat. Let stand for about 5 minutes.
- Whisk in the brown sugar until combined. Whisk in the eggs, one at a time, and the vanilla. Stir in the baking soda and flour until a soft batter has formed. Fold in the chopped Cadbury egg candies.
- Spread the mixture into the prepared pan and sprinkle evenly with the sea salt. Bake for approximately 20-25 minutes or until a toothpick inserted near the center comes out clean.
Peanut Butter Chocolate Nests
chocolate nests: http://www.thecurvycarrot.com/2011/04/07/birds-nests/
- 1/4 cup butter
- 4 1/2-5 cups mini marshmallows (about half of a 16-ounce bag)
- 1/2 cup Guittard Milk Chocolate Chips
- 1/4 cup creamy peanut butter
- 4 cups chow mein noodles
- 54 Mini Cadbury Eggs (2/3 of a bag)
- Melt the butter and marshmallows in a large, non-stick stock pot.
Stir in the chocolate chips and peanut butter, until melted. Remove mixture from heat.
- Fold in the chow mein noodles until everything is coated evenly.
- Spoon nests onto lightly greased wax paper or a silicone baking mat, using cold water to help shape the nests with your fingers.
- Immediately place 3 Mini Cadbury Eggs in the center of each nest while they are still warm, so the eggs will adhere to the nests and not fall off.
- Allow nests to cool before consuming. Store in an airtight container up to 5 days.
Homemade Reese’s Eggs
Recipe from http://cincyshopper.com/homemade-reeses-eggs/
- 1 cup peanut butter
- 1/4 cup butter
- 1 teaspoon vanilla
- 1 1/2 cup powdered sugar
- 8 oz dark chocolate melting chips
- Melt peanut butter and butter for 1 minute in microwave
- Stir until blended.
- Add vanilla and powdered sugar and mix well.
- Divide mixture into 10 portions and shape into an egg shape.
- Place on parchment paper lined sheet and place in freezer for 15 minutes.
- Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
- Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
- Place back on parchment paper.
- Refrigerate 10 minutes until chocolate has set.