rice krispy peep treats

I am a sucker for a rice krispy treat.  Seriously what is there not to love.  The are sticky, sweet, crunchy and down right yummy.  When I was pregnant I often had one stashed in my purse.  I use to love peeps.  Make that stale peeps.  Something about stale peeps and red vines for me.  Although peeps are not on the top of my list anymore they are still super cute and scream Easter.  Carter and I made these yesterday afternoon and the plan was to deliver them to all his "peeps" but, Campbell got sick and we couldn't leave the house.  We had a great time making them and he felt very involved in the process. If you need a cute no bake Easter treat these are perfect.  Adorable. Delicious. Done!


So there you go my peeps ... Happy Easter!


rice krispy peep treats

3 tablespoons butter
10 oz marshmallows (40 large or 4 cups mini)
6 cups rice krispies

1/2 bag of candy melts

16 peeps (cut in half vertically)

sprinkles 

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispy cereal.  Stir until well coated.
 
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 

Melt the candy melts and spread across pan of rice krispy treats.  Place the 16 peeps in 4 rows of 4.  Shake sprinkles all over.  Let the toppings set and cut into 16 treats.

Easter Egg Cookie Pie

 I bought 3 types of candy for Easter baskets.  We have used up the remaining PB bunnies and next up the milk chocolate mini eggs.  I was going to make PB cookies and add these but, they are bigger then an m&m so, wasn't sure if they would over power.  I opted for a large cookie pie with a PB flavor to compliment the chocolate.  I came up with the recipe so, it still may need some further tweaks and I underestimated the cook time.  I increased the cook time in the notes below.  We all really liked it even if it is a tad sweet.  We ate it warm with vanilla ice cream which in this house seemed to work.  The little bean had a huge slice and was so excited because he felt like he was getting several desserts (cookies, candy and ice cream) ... oh my!


Easter Egg Cookie Pie
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 TBSP peanut butter (creamy or chunky)
½ cup unsalted butter (room temperature)
1/2 cup granulated Sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup milk chocolate eggs
2/3 cup peanut butter chips

Preheat oven to 350 degrees.
Spray pie pan with non-stick cooking spray.
Whisk flour, baking soda, baking powder and salt together in a medium bowl and set aside.
Cream the butter, peanut butter and the sugars until fluffy.
Add eggs and vanilla and mix until combined.
Add the flour and mix until combined.
Stir in chocolate eggs and chips.
Transfer cookie dough to the pan and spread out evenly until the bottom of the pan is covered.
Bake for about 30 minutes.  Stick knife in pie and if comes out clean remove.  If crumbs appear then continue to bake for ~5minutes.
If top is looking brown then cover with foil for remaining cook time.
Remove and cool.

Chocolate Peanut Butter Bunny Brownies

We still have Halloween candy left.  I am just not tempted by candy.  It will sit here for ages.  I decided not to let the extra Easter candy go to waste this year.  We are leaving for a ski trip this week so, I wanted to make a simple treat that we could enjoy this week before we leave.  Chocolate and peanut butter being a favorite combination of mine I knew adding these Reese's bunnies to a chewy brownie would be a perfect combination.  We ate them hot and gooey right out of the oven.  I felt bad cutting all of those bunnies heads off but, after one bite I knew the decapitation was a sound decision.  They were delicious.  

 

Chocolate Peanut Butter Bunny Brownies

Ingredients:

• 2 cups chopped Reese's Easter Bunnies
• 1 cup (2 sticks) butter
• 2 cups sugar
• 2/3 cup Cocoa
• 4 eggs, beaten
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.

2. Melt butter in saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla.  Let mixture cool a bit and mix in candy pieces. Spread in prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not overbake. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.