Easy Easter Candy Recipes
Don't think it's possible to live up to all these claims? Then read on for proof!
10-Minute "Pick Your Flavor" Easter Truffles Recipe
This Easter candy recipe, which makes about 3 dozen 1 1/2" truffle eggs, originally called for white chocolate chips and vanilla frosting to make elegant little white eggs. But the sky's the limit! Any combination of frosting and chips will taste divine. Try mint chocolate chips with chocolate frosting, or peanut butter chips with strawberry frosting, or even butterscotch chips with caramel-flavored frosting. Then roll them in your choice of garnish: colored or powdered sugar, cocoa powder, flaked coconut, finely chopped nuts, whatever you like.
1 (12 oz.) package dessert chips of your choice
1 (16 oz.) container frosting of your choice
1/2 - 1 C. decoration of your choice
36 small paper truffle or candy cups (optional)
Instructions: 1. In a saucepan over medium heat, melt chips. Stir constantly, and don't allow them to burn.
2. Stir in frosting until well combined.
3. Refrigerate mixture until relatively firm, about an hour or two.
4. Using your hands, shape your mixture into small eggs, about 1 1/2" long. Roll eggs in your desired coating.
5. To keep them from sticking together, place these little Easter candy recipes into small paper baking or candy cups.
6. Refrigerate until ready to serve.
Oreo Ball Eggs Easter Candy Recipe
Recipe makes about 30 eggs, depending on size.
1 (1 lb.) pkg. Oreo cookies (don't use double-stuffed)
1 (8 oz.) pkg. cream cheese, at room temperature
1 tsp. vanilla extract
16 oz. white chocolate almond bark
Food coloring of your choice, as needed (optional)
Instructions: 1. Break Oreos slightly and add them, cream and all, to a food processor or blender.
2. Grind until Oreo crumbs resemble something like coarse coffee grinds.
3. Dump Oreo crumbs into a bowl and add cream cheese and vanilla.
4. With an electric mixer on medium speed, beat Oreo mixture until well mixed. You can also do this by hand.
5. Cover and refrigerate about 45 minutes to an hour.
6. With your hands, shape into small eggs (about 1 1/2" long). Place eggs on waxed paper and refrigerate another hour.
7. When ready to dip, melt your white chocolate bark. Add food coloring if and as desired (see note below for some great decorating ideas).
8. Spear each Oreo egg with a toothpick and dip in white chocolate. Allow the excess to drip away. Place gently on waxed paper.
9. Let sit 15-20 minutes to set. Decorate with drizzled chocolate as desired. Cover and store in the refrigerator until ready to eat. They taste even better the next day!
Decorating idea: Pastel colors work best for Easter candy recipes, of course, so go easy on the food coloring if you use it. These Oreo Easter eggs look great made in solid pastel colors, or dipped in plain white and drizzled with pastel colored white chocolate.
To drizzle colored chocolate, simply scoop melted,
colored chocolate into a sandwich baggie, cut a tiny hole in the corner, and drizzle away. Don't start drizzling until the first coat of chocolate is mostly set,
Easy Chocolate Peanut Butter Easter Nests Recipe
2 C. chocolate chips
2 tbsp. peanut butter (creamy is best)
4 C. crunch chow mein noodles, broken into small pieces
Chocolate Easter eggs or jelly beans, as desired
Butter or cooking spray
Instructions: 1. In a microwave or over a double boiler, melt chocolate halfway, stirring often.
2. Add peanut butter and continue melting, stirring often, until creamy and combined.
3. Remove from heat and stir in chow mein noodles until sticky and coated in chocolate mixture.
4. Let sit until just cool enough to handle (you don't want to burn yourself, but you don't want to let the mixture set up too much), about 5 minutes.
5. Meanwhile grease muffin tins (size of your choice) with butter or cooking spray.
6. Spoon chocolate/noodle mixture into muffin tins, making a well in the middle for your "nest."
7. Repeat until you've used all of your nest mix.
8. Chill nests inside muffin pans at least one hour, or until set. Remove and serve.
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