By Lori Mork
EASTER EGG COOKIE DOUGH TRUFFLES
1/2 cup butter, softened
3/4 cups packed brown sugar
2 cups all-purpose flour
2 tsp. vanilla extract
14 oz. can sweetened condensed milk
1 cup mini chocolate chips
Pink, blue, purple and white candy melts
In bowl of large stand mixer, cream butter and brown sugar until light and fluffy; about 2 minutes. Beat in vanilla. Slowly add the flour, scraping down the sides as necessary.
With the mixer running, slowly add in the sweetened condensed milk.
Once it is fully combined, stir in chocolate chips.
Form the dough into 1-inch balls, then shape into eggs. Place on wax paper-lined pan and cover loosely with plastic wrap. Refrigerate overnight.
Melt the candy melts according to directions, one bag at a time. Keeping the truffles in the refrigerator and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on the wax paper.
Dip a fork into the colored candy melts and drizzle across the eggs to create patterns. You may want to thin the candy melts with a small amount of vegetable shortening to make drizzling easier.
CARROT CHOCOLATE COVERED STRAWBERRIES
INGREDIENTS FOR STRAWBERRIES:
Strawberries with the green leaves left on
1 bag of orange candy melts, available at craft stores
Plastic baggie and scissors
INGREDIENTS FOR PUDDING CUPS:
Clear plastic cups
1 large box of chocolate pudding
3 cups milk, for pudding
Rinse berries, place on paper towel to dry.
Line a baking sheet with parchment paper. (If paper doesn’t stay in place, lightly spray baking sheet with non-stick spray, then replace the parchment.
Melt all but 15-20 candy melts, reserving those for later. Melt by placing in a pan on low heat and stirring constantly with a rubber spatula. Remove from heat.
Hold pot of candy melts at an angle. Holding berries by the stem, dip both sides, then place on parchment paper. Let cool until coating hardens.
Melt reserve candy melts in a pan on low. Pour into a small ziplock bag and seal. Snip a small corner of the bag, then drizzle the melted candy over the strawberries to make lines. Let set.
Prepare the pudding as directed on box. Add 2 Tbsp. of crushed Oreos to bottom of clear cups. Add pudding, top with more crushed Oreos.
Place strawberry in the center of each cup, pressing down to look like a carrot popping up from the ground. Refrigerate until ready to serve.
CADBURY MAGIC BARS
1 cup graham cracker crumbs (about 7 whole crackers)
3/4 cup Marshmallow Krispie Oreos (about 10 cookies)
1/4 cup sugar
1 stick unsalted butter – melted and slightly cooled
1 cup chopped pecans
1-1/2 cups sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup white chocolate Cadbury Eggs Candies
1 cup milk chocolate Cadbury Eggs Candies
1 cup mini marshmallows
1 (14-oz.) can sweetened condensed milk
Line 9×13 baking dish with foil. Lightly spray with cooking spray. Set aside.
In food processor, combine graham crackers and Oreos and pulse into fine crumbs.
Transfer to a small bowl; add sugar and melted butter.
Spread crumbs in prepared baking dish and pack them down, flattening into an even layer. Refrigerate 30 minutes.
Preheat oven to 350 degrees.
Remove crust from refrigerator and evenly top with nuts. Add coconut in an even layer, then sprinkle with chocolate chips and both varieties of Cadbury Candy Eggs.
Drizzle sweetened condensed milk over the top.
Bake until edges are golden, approximately 25-35 minutes.
Sprinkle with marshmallows immediately after removing from oven.