What are you putting in your Easter basket this year? If you Google the top choices for candy in the Easter baskets, peanut butter chocolate covered eggs are the top choice, followed by miniature chocolate eggs, chocolate rabbits, jelly beans and believe it or not, Marshmallow Peeps. But it doesn’t hurt to have something a little bit salty to cut the sweet in the mix. While I am not a big fan of Peeps, I kind of like jelly beans, although I prefer fruit flavored over spice-flavored jelly beans. And I definitely don’t like licorice-flavored jelly beans, partly because I don’t like licorice and partly because I have seen them used in centerpieces with lamb figurines at sheep banquets. They make a nice table decoration and definitely a conversation starter with your tablemates, but that is where my enthusiasm for them stops. So if I were packing an Easter basket, what would I include? Well I would definitely include chocolate covered peanut butter eggs. This is a nice, easy recipe with a little bit of crunch to the filling. My second choice would be the chocolate covered eggs, using the chocolate filling, minus the maraschino cherries. I like this recipe because my grandmother used to make them for my sisters, cousins and I when we were growing up and it reminds me of her and all of the great treats she made for us. I would include some snack mix for something salty to cut the sweet stuff and I would also include some Spring Fling Mix, which is similar to the infamous Christmas Crack Snack Mix, only it uses pastel chocolate covered candies. I would also include some fruit flavored jelly beans. And finally, I would include a Bird Nest or two. They are not only a tasty treat, but they can also be used as a table favor for Easter dinner. So no matter what you put in your Easter baskets, I hope that you are able to spend some time and make some memories with your family and friends. Until next time, simply cook.
Bird Nests Ingredients 1 package (11 ounces) peanut butter and milk chocolate chips 2 cans (3 ounces each) crispy rice noodles 1/3 cup crisp rice cereal 1/3 cup chopped salted peanuts 45 jelly beans, peanut M&M’s or small chocolate eggs Directions In a microwave, melt chips; stir until smooth. Stir in the rice noodles, cereal and peanuts. Divide into 15 mounds on waxed paper and shape into nests; press indentation in the center of each. Add three candies to each nest. Let stand until set. Source: Taste of Home
Chocolate Covered Peanut Butter Easter Eggs Ingredients 1/4 cup butter, softened 3/4 cup chunky peanut butter 1-1/2 to 2 cups confectioners’ sugar, divided 1 cup sweetened shredded coconut 1/2 cup finely chopped walnuts 2 cups semisweet chocolate chips 2 tablespoons shortening Directions In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners’ sugar and mix well. Stir in coconut and nuts. Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners’ sugar; knead in enough of the remaining confectioners’ sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill. Source: Taste of Home.
Chocolate Covered Easter Eggs Vanilla Filling ½ cup butter 1 package vanilla pudding and pie filling ½ cup milk 1 pound powdered sugar 1 teaspoon vanilla ¼ teaspoon orange extract 10 chopped maraschino cherries 1 cup coconut ¼ cup chopped nuts
Chocolate Filling ½ cup butter 1 package chocolate pudding and pie filling ½ cup milk 1 pound powdered sugar 1 teaspoon vanilla ¼ teaspoon almond extract 10 chopped maraschino cherries 1 cup coconut ¼ cup chopped nuts
Chocolate Glaze 1 6 ounce package chocolate chips 2 tablespoons hot water In a medium saucepan, melt butter. Remove from heat and stir in vanilla, pudding mix and milk. Return to heat and cook on low heat, stirring constantly. Cook until the mixture comes to a boil. Boil for two minutes. Remove from heat and add remaining ingredients.Mix until blended. Drop the mixture on a sheet covered with waxed paper into 10 equal sized balls. Mold the balls into 10 egg shapes. Refrigerate for about 30 minutes to cool and harden. To make the glaze, put the chocolate chips and water in the top of a double boiler. Stir until smooth and glossy. Dip the eggs into the glaze. Refrigerate until glaze hardens, then decorate with pastel frosting. Store the candy in an airtight container in the refrigerator. Candy tastes better after a day or two when flavors have a chance to blend. Spring Fling Mix 3 cups toasted oat cereal 3 cups rice cereal squares 1 (8 ounce) can salted peanuts 1 (12 ounce) bag pastel M&M’s 1 (8 ounce) bag pretzels ( I used Goldfish pretzels) 2 (12 ounce) bags white chocolate chips 3 tablespoons vegetable oil Directions In a large bowl, mix together all ingredients, except white chocolate chips and vegetable oil. In a glass bowl mix together white chocolate chips and oil. Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds. Stir white chocolate until completely melted. Pour melted white chocolate over cereal mix. Mix very well, until all cereal mix is coated. Spread coated cereal mix in a single lay on wax paper or tin foil.
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