Easter Treats

I made a few delicious treats for Easter at the last minute this year. I finally made cake batter rice krispy treats. I have seen these all over pinterestand have been wanting to make them forever, so when I saw a friend post on facebook that she had made some I decided I needed to as well. They were just as easy as regular rice krispy treats to make and they tasted incredible! Nic and I ate the entire batch in two days! I seriously could not stop eating them and have been thinking about them ever since.

Cake Batter Rice Krispies Recipe(Adapted from How Sweet Eats)

Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:
Melt butter in the microwave and add marshmallows. Microwave until the marshmallows melt.  Add in the
(dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Press into a baking dish (any size will do) and top with sprinkles. Let sit for about 30 minutes before cutting.

I also made peanut butter eggs. I made these last year, but tried a slightly different recipe this year. I used candy melts instead of chocolate to make them colorful, but Nic decided that he would have liked them better if they were chocolaty. If you like white chocolate Reeses, use the candy melts, but if you like traditional Reeses than I would suggest using regular chocolate and decorating with colorful sprinkles. Either way, they will still be delicious and I'm assuming healthier than the store bought Reeses (and obviously way more fun!).

Homemade Peanut Butter Eggs
(Adapted from http://www.browneyedbaker.com/)Yield: About 15 eggs

1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped) Or Candy Melts
2 tablespoons vegetable shortening (if using Candy Melts shortening isn't necessary)

1. Line a baking sheet with wax paper or parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.

 cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Press into a baking dish (any size will do) and top with sprinkles. Let sit for about 30 minutes before cutting.