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Easter candy: Recipes

May 02, 2001

Easter candy: Recipes



Chocolate-Covered Marshmallow Peeps

  • bittersweet chocolate
  • toothpicks
  • marshmallow peeps chicks


Melt bittersweet chocolate in a double boiler over hot, not simmering, water. Using a toothpick, dip a frozen marshmallow peeps chick in chocolate, swirling until covered. Let excess drip off. Place toothpick in Styrofoam so peeps can dry. Once dry, place peeps on tray and put in refrigerator to harden.

Marshmallow Peeps in a Cloud

  • rolled sugar cookie dough
  • hot fudge sauce
  • marshmallow peeps chicks
  • ice cream
  • whipped cream


Cut rolled sugar cookie dough into 1/4-inch slices. Place slices in muffin pans and bake in a 375-degree oven until light brown. Remove from oven and spoon hot fudge sauce over cookies.

Remove heads of marshmallow peeps chicks and set aside. Place bodies on hot fudge sauce and return pan to oven. When peeps melt, remove from oven and immediately cover with ice cream to top of muffin pan. Place in freezer until hardened. When ready to serve, top with whipped cream and heads of peeps.

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Peanut Butter Pie

  • peanut butter eggs *
  • milk
  • peanut butter, if needed
  • 2 cups whipped cream
  • prebaked or graham cracker crust


Melt peanut butter eggs in a small amount of water in microwave or on stove, stirring occasionally. The consistency should not be runny.

Add a small amount of milk to make consistency softer than icing.

* You need one cup of peanut butter mixture. If you don't have enough, add peanut butter to round it out.

Add whipped cream.

Pour mixture into prebaked or graham cracker crust and let harden in refrigerator.

Top with additional whipped cream.

Source: Brenda Casabona, an owner of DeFluri's Fine Chocolate in Martinsburg, W.Va.

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