cinderellasapron 
Today we are making 4 easy, adorable, and delectable sweet treats for Easter! We will be making Chocolate Egg Rice Krispie Treats, Easter Bunny Munch, Carrot Cake Cookies stuffed with cream cheese frosting, and Lemon Flower Tarts!
Chocolate Egg Rice Krispie Treats
Ingredients
- 1/3 cup butter
- 16 ounces mini marshmallows
- 6` cups rice krispies
- 1 cup Cadbury mini eggs, roughly chopped plus more for topping (optional)
Instructions
- In a large pot, melt the butter.
- Stir in the marshmallows, and stir constantly until melted.
- Turn off the heat, and stir in the rice krispies.
- Fold in the chopped mini eggs.
- Grease a 9X13 inch pan. Using slightly damp hands, press the mixture evenly into the pan. Top with a few extra mini eggs, if desired. Cool completely.
Easter Bunny Munch
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup butter
- 1 cup chocolate chips
- 1 tsp vanilla extract
- 9 cups chex cereal
- 2 cups powdered sugar
- 1 cup pastel M&Ms
Instructions
- In a bowl, combine the peanut butter, butter, and chocolate chips. Microwave for 15 seconds at a time, stirring in between, until fully melted.
- Place the chex in a large bowl, and pour the chocolate mixture on top.
- Cover, and shake until coated. Sprinkle on the sugar, and shake again.
- Stir in the M&M's, and serve!
Carrot Cake Stuffed Cookies
Ingredients
Cheese Cake Filling
- 6 ounces cream cheese, softened
- 4 TBSP sugar
- 1 TBSP vanilla
Cookies
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 cup grated carrots
- 1 tsp vanilla extract
- 2 egg yolks
Cream Cheese Frosting (For Carrot Decorations)
- 2 ounces cream cheese, softened
- 2 TBSP butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- orange and green food coloring
Instructions
- To make the cheesecake filling: Combine the cream cheese, sugar, and vanilla in a bowl. Use a whisk or hand mixer and mix until smooth.
- Using a piping bag, dollop the filling by the tablespoonful onto a parchment lined baking sheet. Freeze for at least 1 hour.
- Meanwhile, to make the cookies, combine the flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a stand mixer, combine the butter, brown sugar, and sugar. Mix until light and fluffy, 2-3 minutes.
- Mix in the carrots, vanilla, and egg yolks.
- Add the dry ingredients, and stir to combine.
- Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.
- Using a 2 ounce cookie scoop, scoop the cookies, and make an indent in the cookie dough while still in the scoop.
- Place a cheesecake dollop in the center, and press together the dough to make a ball. Place on parchment lined sheet pan.
- Freeze the cookies for 10-15 minutes.
- Bake 13-15 minutes, or until golden brown on the edges. Allow to sit and cool on the pan for 10-15 minutes before moving to a wire rack to cool completely.
- To make the carrot decorations, combing the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Divide into 2 separate bowls: 3/4 of the frosting dyed orange, and 1/4 of the frosting dyed green. Make carrots on the tops of the cookies.
- Keep refrigerated for 4-5 days, or freeze for up to 3 months.
Lemon Flower Tarts
Ingredients
- 2 pie crusts
- 1 cup lemon curd
- powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees.
- Cut flower shapes out of the pie crusts. Place in mini muffin tins. Poke the bottoms with a fork.
- Bake 8-10 minutes, and allow to cool completely.
- Fill flowers with lemon curd. Dust with powdered sugar.
