No Bake Easter Cookies: A Fun And Easy Treat For The Whole Family

No Bake Easter Cookies: A Fun And Easy Treat For The Whole Family

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Easter Egg Cookies Recipe Taste of Home
Easter Egg Cookies Recipe Taste of Home from www.tasteofhome.com

Easter is just around the corner and what better way to celebrate than with some delicious and festive treats? If you’re looking for a fun and easy recipe that doesn’t require any baking, then you’re in luck! We’ve got two no bake Easter cookie recipes that are sure to be a hit with the whole family. So put on your chef hat and let’s get started!

Recipe 1: No Bake Easter Nest Cookies

Ingredients:

  • 3 cups chow mein noodles
  • 1/4 cup unsalted butter
  • 1/2 cup smooth peanut butter
  • 1 bag mini Cadbury eggs

Instructions:

  1. Melt the butter and peanut butter in a large saucepan over medium heat.
  2. Add the chow mein noodles to the saucepan and stir until they are fully coated.
  3. Spoon the mixture onto a baking sheet lined with parchment paper, making sure to form them into nest shapes with a small indentation in the center.
  4. Place a few mini Cadbury eggs in the center of each nest.
  5. Refrigerate for at least 30 minutes or until the cookies are set.

Nutritional Information:

Serving size: 1 cookie
Calories: 123
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 133mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugar: 5g
Protein: 3g

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Cooking Time:

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes

Equipment:

  • Large saucepan
  • Baking sheet
  • Parchment paper

Serving Suggestions:

These cookies are perfect for an Easter-themed party or as a fun snack for the whole family. Serve them with a glass of milk or hot cocoa for an extra treat.

Variations:

If you don’t have mini Cadbury eggs, you can substitute them with other small candies or even jellybeans. You can also add in some shredded coconut or chopped nuts for extra texture.

Substitutions:

If you don’t have chow mein noodles, you can use thin pretzel sticks or even cornflakes for a similar crunch. If you’re allergic to peanuts, you can substitute the peanut butter with almond butter or sunflower seed butter.

Storage:

Store these cookies in an airtight container in the refrigerator for up to a week.

Tips:

  • Make sure to stir the chow mein noodles constantly while coating them with the peanut butter mixture to prevent them from burning.
  • If the mixture is too sticky to form into nests, you can wet your hands with some water to make it easier to handle.

Frequently Asked Questions:

Q: Can I make these cookies ahead of time?
A: Yes, you can make these cookies up to a week in advance and store them in the refrigerator until ready to serve.

Q: Can I use crunchy peanut butter instead of smooth?
A: Yes, you can use crunchy peanut butter for extra texture.

Recipe 2: No Bake Easter Bunny Cookies

Ingredients:

  • 1/2 cup unsalted butter
  • 4 cups miniature marshmallows
  • 6 cups crispy rice cereal
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk
  • Pink food coloring
  • Mini chocolate chips
  • Pink jellybeans
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Instructions:

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the marshmallows to the saucepan and stir until they are fully melted.
  3. Add the crispy rice cereal to the saucepan and stir until it is fully coated with the marshmallow mixture.
  4. Line a baking sheet with parchment paper and scoop the cereal mixture onto it, making sure to form them into bunny shapes.
  5. In a separate bowl, mix together the powdered sugar, softened butter, vanilla extract, and enough milk to make a thick frosting.
  6. Add a few drops of pink food coloring to the frosting and stir until it is fully colored.
  7. Use a piping bag or a plastic bag with the corner snipped off to pipe the frosting onto the bunny shapes to create ears and a nose.
  8. Use mini chocolate chips for the eyes and a pink jellybean for the nose.
  9. Refrigerate for at least 30 minutes or until the cookies are set.

Nutritional Information:

Serving size: 1 cookie
Calories: 230
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 137mg
Total Carbohydrates: 34g
Dietary Fiber: 0g
Sugar: 23g
Protein: 1g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes

Equipment:

  • Large saucepan
  • Baking sheet
  • Parchment paper
  • Piping bag or plastic bag

Serving Suggestions:

These cookies are perfect for an Easter-themed party or as a fun activity for the kids. Serve them as a dessert or a snack, and watch as everyone’s eyes light up at the sight of these adorable bunny treats.

Variations:

You can use different food coloring to create different colored bunnies, or even mix and match to create a rainbow of bunnies. You can also use different candies for the eyes and nose, such as M&M’s or jellybeans.

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Substitutions:

If you’re allergic to marshmallows, you can substitute them with melted white chocolate or butterscotch chips. If you’re vegan, you can use vegan marshmallows and vegan butter.

Storage:

Store these cookies in an airtight container in the refrigerator for up to a week.

Tips:

  • Make sure to use enough frosting to create the bunny ears and nose, but not too much that it overwhelms the cookie.
  • If you don’t have a piping bag, you can use a plastic bag with the corner snipped off to create the frosting shapes.

Frequently Asked Questions:

Q: Can I use a different cereal instead of crispy rice?
A: Yes, you can use any cereal you like, such as corn flakes or Fruity Pebbles.

Q: Can I make these cookies ahead of time?
A: Yes, you can make these cookies up to a week in advance and store them in the refrigerator until ready to serve.

Conclusion

No bake Easter cookies are a fun and easy way to celebrate the holiday with your loved ones. Whether you prefer the crunchy chow mein noodle nests or the adorable bunny shapes, these recipes are sure to be a hit with everyone. So gather your ingredients, put on your apron, and let’s get baking!

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