Sweet Easter Treats to Make at Home

Ingredients:

• 3½ cups Rice Chex cereal 
• 3½ cups honey nut cheerios 
• 1½ cups pretzels sticks 
• ½ cup salted peanuts 
• 16 ounces vanilla almond bark chopped (2 cups or 8 squares) 
• 10 ounce bag easter M&Ms 
• ½ cup butterscotch chips 

Instructions:

1. Prepare a sheet pan by lining it with parchment paper. Set it aside. 
2. Mix together the rice Chex cereal, honey nut cheerios, pretzel sticks, and salted peanuts in a large bowl. 
3. Melt the vanilla almond bark in the microwave using a large microwave safe dish. Microwave it in increments of 15 seconds, stirring after each interval, until it has melted completely 
4. Pour the melted almond bark into the bowl with the cereal mixture and then toss together until thoroughly combined. 
5. Gently fold in the easter M&Ms and butterscotch chips. 
6. Transfer to the prepared sheet pan. 
7. Spread everything out onto the sheet pan evenly and let it set for about 45 minutes. 
8. Once the almond bark has set and hardened, break into pieces before transferring to a serving dish. 

Recipe from: Princess Pinky Girl 

Ingredients:

• 8 ounce cream cheese softened 
• 19.1 ounce Oreo cookies 
• White almond bark 
• Colored Candy Melts 
• Easter Sprinkles 

Instructions:

1. Line a baking sheet with parchment paper and set aside. 
2. In a food processor finely crush the Oreo cookies. 
3. To a large mixing bowl, add the cookie crumbs and cream cheese and use a hand mixer to blend together until well combined. 
4. Use a cookie scoop to portion out approximately 1.5 TB of cookie mixture and gently shape into an egg shape. Place onto the prepared baking sheet. Repeat until out of mixture. It should make approximately 20 eggs. 
5. Cover with plastic wrap and place the entire baking sheet into the freezer for approximately 30 minutes. 
6. Meanwhile, melt your chocolates/candy melts by adding them to microwave safe bowls and heating in the microwave for 30 second increments, stirring in between, until fully melted and smooth. 
7. Use 2 forks to dip each egg into the chocolate and then let any excess drip off. 
8. Place the egg on parchment paper and immediately top with sprinkles and/or drizzle with more colors. 
9. Repeat with all the eggs. 

Recipe from: Persnickety Plates 

Ingredients:

• 1/2 package (3 ounce) strawberry gelatin 
• 1/2 package (3 ounce) grape gelatin 
• 1/2 package (3 ounce) lemon gelatin 
• 1/2 package (3 ounce) berry blue gelatin 
• 3 cups boiling water 
• 1 1/3 cups cold water 
• 16 ounces cool whip 
• Whipped cream 
• Sprinkles 
• Bunny Peeps 
• 5 8-ounce mason jars 

Instructions:

1. Pour each flavor of gelatin in a separate bowl. To each bowl, add 2/3 cup boiling water. Stir until the gelatin is completely dissolved, then add 1/3 cup cold water. Stir to mix, then place the bowl in the refrigerator to chill for 20 to 30 minutes, until the mixture is just beginning to thicken. 
2. Add one cup of Cool Whip to each bowl and stir to mix. Return the bowl to the refrigerator for 1 to 1 ½ hours, until the mixture has thickened. 
3. Transfer each flavor to a separate piping bag and pipe each color in layers into the jars. Put the lids on the jars and place them in the refrigerator to chill for at least 4 hours. 
4. When ready to serve, remove the lids and top each jar with whipped cream. Decorate with sprinkles and one bunny Peep. 

Recipe from: Hunny Im Home DIY 

Ingredients:

• 1 package (3.9 oz.) vanilla instant pudding mix 
• 2 cups cold milk 
• 1 container (8 oz.) cool whip, thawed 
• 20 Oreo cookies (finely crushed, with filling removed) 

Instructions:

1. Whisk together pudding mix and milk in a medium bowl for 2 minutes. Allow to set for 5 minutes. 
2. Separate pudding mixture into two bowls and add food coloring to each bowl.
3. Fold in cool whip. 
4. Add one tablespoon of crushed cookies into the bottle of the mason jars. 
5. Top with a layer of pudding mixture. 
6. Repeat layers, alternating with the colored pudding, until ending with cookie mixture. 
7. Refrigerate for at least 1 hour. 
8. Add your shredded coconut to a container with a lid, add a few drops of food coloring and a touch of water. Shake until colored.  
9. Right before serving add some colored shredded coconut on top. Top with candy eggs and Peeps. 

Recipe from: Made To Be a Mama 

Ingredients:

• 280 g Biscuit Cookies 
• 140 g Butter Unsalted, melted 
• 360 g Mini Cadbury’s Mini Eggs plus 270g to decorate (about 7 small bags in total) 
• 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks) 
• 140 g Icing Sugar sifted 
• 2 x 280g Tubs of Philadelphia Cream Cheese Full fat 
• Juice of half a lemon 

Instructions:

1. Crush the biscuit cookies until they look like lumpy sand. 
2. Mix with the melted butter and press into your 7″ tin. 
3. Chop the 360g of the Mini Eggs in half. 
4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined. 
5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one. 
6. Chill for 3 hours or even better, over night. 
7. Use my knife tip (above) to remove the cheesecake from the tin. 
8. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half). 
9. Share and enjoy! 

Recipe from: Taming Twins 

Ingredients:

COOKIE DOUGH: 

• 1 cup butter, softened 
• 1½ cups powdered sugar 
• 1 egg 
• 1 teaspoon vanilla 
• ½ teaspoon almond extract 
• 2½ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon cream of tartar

ICING: 

• 2 cups powdered sugar 
• 2 Tablespoons + 1 teaspoon milk 
• ½ teaspoon vanilla 
• red food coloring 

Instructions:

1. In a mixer, combine the butter and powdered sugar. Add the egg, vanilla and almond extract and mix well. 
2. In a small bowl, mix together the flour, baking soda and cream of tartar. Add the dry ingredients to the butter sugar mixture and mix until combined. 
3. Take a Tablespoon measuring spoon of dough and roll it in a ball to make the foot of the paw print. Place it on a cookie sheet. Make three toes by using a teaspoon measuring spoon and rolling 3 separate teaspoons of dough into balls. Place the three small dough balls next to the large dough ball on a cookie sheet. (I only placed 6 paw prints per cookie sheet.) Using two fingers slightly flattened the larger dough ball. This will help it bake more evenly. 
4. Continue rolling out balls of dough for the paw prints until all the dough is gone. 
5. Bake at 375 degrees for 7-8 minutes, no longer. 
6. Remove from the oven and immediately use a Tablespoon measuring spoon to make an indent on the foot of the cookies by pressing down, and use a teaspoon measuring spoon to make an indent on the toes of the cookies by pressing down. 
7. Allow cookies to cool on a cooling rack. 
8. To make the icing, in a medium bowl use a hand mixer to mix the powdered sugar, milk, vanilla and red food coloring. 
9. Place the icing in a piping bag, or make your own piping bag by placing the icing in a small ziploc bag. Barely cut an opening on one of the corners of the bag. In a circular motion, squeeze the icing in the indents of the paw prints. 

Recipe from: Saving Cent by Cent 

Ingredients:

• Marshmallows (regular size) 
• Wilton yellow candy melts 
• Wilton yellow jimmies sprinkles 
• mini orange M&M’s 
• orange flower sprinkles 
• Wilton black food writer 

Instructions:

1. Melt candy melts according to package instructions. 
2.  Place marshmallow on a lollipop stick or wooden skewer and dip into melted candy coating. 
3. Tap the stick on the side of the bowl to remove excess candy coating. 
4. Place stick in styrofoam. 
5.  Add yellow jimmies sprinkles on the top of the marshmallow. 
6.  Cut orange mini M&M in half.  Place half in the middle of the marshmallow for the beak. 
7.  Place 2 orange flower sprinkles on the bottom of the marshmallow for feet. 
8.  Let dry completely. 
9.  Draw on 2 black dots for the eyes with the black food writer. 

Recipe from: Party Pinching