Easy Easter Candy Recipes
Easter candy and homemade treats are some of the fun things to do at home. There's nothing like homemade candy!
Making candy is even more fun when the recipe is easy enough to let the kids get involved and help out. Easter traditions should include family, and when everyone is gathered in the kitchen, traditions and memories come together.
Here are two Easter candy recipes that are simple, don't need a lot of special ingredients, and taste so very good! The candy Easter eggs look great, but it's your secret that you didn't spend a lot of time making them.
Any of these easy homemade candy recipes can be changed to fit any holiday. Simply add different flavorings, and decorate to suit the event. These are some recipes you will want to use all year round!
10-Minute Easter Egg Truffles
These Easter truffles are so easy and cute, and they taste divine! Just shape into Easter eggs, roll in sprinkles or colored sugar; little effort, big results!
1 (12 oz) package dessert chips (your choice)
1 (16 oz) container frosting (any flavor)
1 cup decorations (sprinkles, colored sugars, or holiday sprinkles)
36 paper truffle or candy cups (optional)
Melt the chips in a saucepan over medium heat, stirring constantly. Do not let them burn!
Stir in the frosting until well blended.
Refrigerate the mixture until firm (about 1 or 2 hours).
Shape the mixture into small eggs, about 1 1/2” long. Roll the eggs in your choice of coating.
Keep the truffles from sticking together by placing them in the paper candy cups.
Refrigerate until ready to serve.
Yield: About 3 dozen 1 1/2” truffle eggs.
Note: Any combination of frosting and chips will be a tasty treat. Try mint chocolate chips with chocolate frosting, butterscotch chips with caramel-flavored frosting or peanut butter chips with strawberry frosting. The sky's the limit! Then roll the truffles in powdered sugar, cocoa, flaked coconut, chopped nuts, or whatever you want.
Oreo Easter Eggs
If you like Oreo cookies, these eggs are delicious and so easy to make. The truffles can be round with white and dark chocolate. But, for Easter, just shape them into eggs, and add pastel-colored white chocolate for the coating.
1 (1 lb) package Oreo cookies (not double-stuffed)
1 (8 oz) package cream cheese at room temperature
1 teaspoon vanilla extract
16 oz white chocolate almond bark
Crumble Oreos (slightly), and place in a food processor. Process the Oreos until they resemble ground coffee.
Put the Oreo crumb mixture in a bowl. Add the cream cheese and vanilla. Mix together by hand or with a mixer on medium speed.
Cover and refrigerate for 45 minutes.
Shape the mixture into eggs (about 1 1/2” long). Place the eggs on a cookie sheet covered with parchment or waxed paper. Refrigerate for 1 hour.
Melt the white chocolate bark, and add food coloring if desired.
Using a toothpick, spear each egg and dip in the white chocolate. Before placing on the waxed paper, let excess chocolate drip from egg.
Allow the eggs to sit for 15-20 minutes to set. Drizzle melted chocolate over the eggs, as desired.
Cover and store in the refrigerator until ready to eat. They taste even better the next day!
Yield: About 30 eggs (1 1/2” long).
Tip: Drizzle chocolate the easy way. Scoop or pour melted chocolate into a sandwich bag and cut a tiny hole in one corner, and drizzle. But, don't drizzle until the first coat of chocolate is set.
Chocolate Peanut Butter Easter Nests
This recipe is simple and easy, and takes just 10 to 15 minutes to make! The nests can be made in mini muffin pans (for candies), or large muffin pans for Easter nest cookies. The amount of nests depends on what size you make them. However, this recipe should make 10 to 15 servings.
2 cups of chocolate chips
2 tablespoons peanut butter (creamy works best)
4 cups chow mein noodles broken into small pieces
Jelly beans or chocolate easter eggs
Butter or cooking spray
Melt the chocolate chips (halfway) in a microwave or double-boiler, stirring often.
Add the peanut butter and continue melting, stirring often, until creamy.
Remove from heat, and stir in the chow mein noodles until coated with the chocolate mixture.
Let cool until warm enough to handle (about 5 minutes).
Grease muffin pans with butter or cooking spray.
Spoon the chocolate noodle mixture into the pans, and make a well in the middle for the 'nest.'
Chill the nests for 1 hour, or until set.
Remove from refrigerator and add jelly beans, chocolate mini-eggs, or whatever decorations you want to use.
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