Introduction
Easter is just around the corner, and that means one thing – candy! But when does Easter candy actually come out? While there’s no definitive answer, most stores start stocking up on sweet treats a few weeks before the holiday. So, whether you’re a fan of chocolate bunnies or marshmallow chicks, you can start indulging in your favorite Easter candy soon. To help you satisfy your sweet tooth, we’ve put together two delicious recipes featuring Easter candy. So, grab your apron and get ready to whip up some decadent treats.
Recipe #1: Chocolate Easter Egg Brownies
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped Easter egg candies (such as Cadbury Mini Eggs or Reese’s Pieces Eggs)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Stir in the chopped Easter egg candies.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
- Allow the brownies to cool completely before slicing and serving.
Nutritional Information:
- Servings: 12
- Calories: 470
- Carbohydrates: 66g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 170mg
- Potassium: 192mg
- Fiber: 3g
- Sugar: 50g
- Vitamin A: 682IU
- Calcium: 37mg
- Iron: 3mg
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Equipment:
- 9×13 inch baking pan
- Large mixing bowl
- Whisk
- Spatula
Serving Suggestions:
Serve these brownies warm with a scoop of vanilla ice cream for an extra indulgent treat.
Variations:
Feeling adventurous? Mix in other Easter candy favorites like jelly beans or Peeps for a unique twist on this classic recipe.
Substitutions:
Out of unsalted butter? You can substitute with salted butter and reduce the amount of added salt in the recipe accordingly.
Storage:
Store these brownies in an airtight container at room temperature for up to 3 days.
Tips:
Make sure to let the brownies cool completely before cutting them to ensure they hold their shape.
Frequently Asked Questions:
Can I use milk chocolate Easter eggs instead of dark chocolate? Absolutely! Use whichever type of chocolate Easter eggs you prefer.
Recipe #2: Easter Candy Bark
Ingredients:
- 12 oz white chocolate chips
- 1/4 cup Easter M&M’s
- 1/4 cup Cadbury Mini Eggs
- 1/4 cup jelly beans
- 1/4 cup sprinkles
Instructions:
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between each interval, until fully melted.
- Pour the melted chocolate onto the prepared baking sheet and spread it out evenly with a spatula.
- Scatter the Easter M&M’s, Cadbury Mini Eggs, jelly beans, and sprinkles over the melted chocolate.
- Let the chocolate set at room temperature for about an hour, or until firm.
- Break the bark into pieces and serve.
Nutritional Information:
- Servings: 8
- Calories: 320
- Carbohydrates: 47g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 9mg
- Sodium: 58mg
- Potassium: 123mg
- Fiber: 1g
- Sugar: 42g
- Vitamin A: 7IU
- Calcium: 86mg
- Iron: 1mg
Cooking Time:
- Prep Time: 10 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment:
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Spatula
Serving Suggestions:
This Easter candy bark makes a great addition to any Easter basket or as a fun party snack.
Variations:
Use different types of Easter candy, like Peeps or Robin Eggs, to switch up the flavor and texture.
Substitutions:
Not a fan of white chocolate? Use milk or dark chocolate instead.
Storage:
Store the bark in an airtight container at room temperature for up to a week.
Tips:
Make sure to let the chocolate set completely before breaking the bark into pieces.
Frequently Asked Questions:
How can I make the bark thinner? Use a larger baking sheet and spread the melted chocolate out more thinly.
Personal Thoughts
Both of these Easter candy recipes are sure to satisfy your sweet tooth. The chocolate Easter egg brownies are rich and fudgy, with a satisfying crunch from the chopped candy. Meanwhile, the Easter candy bark is a colorful and fun treat that’s perfect for sharing. So, whether you’re making these recipes for your family or as a gift for friends, they’re sure to be a hit. Happy Easter!