Easter Egg Surprise Recipes

CRISPY EASTER EGGS

Steps:

• In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from the heat, then add the rice cereal and stir until well coated.
• Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side. If the mixture is too sticky, you can spray your hands with a light cooking spray. Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set. Repeat with the remaining rice cereal mixture and chocolate eggs.

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

EASTER SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
• Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
• Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

HIDDEN SURPRISE EASTER EGG TREATS™

Steps:

• Coat insides of clean plastic eggs with cooking spray.
• Melt butter in large saucepan over low heat. Add marshmallows; cook and stir until completely melted. Remove from heat. Add cereal; stir until evenly coated.
• Press 1/4 cup cereal mixture (with greased hands) firmly into each egg half, hollowing out center. Remove from molds. Place on sheet of waxed paper. Cool slightly.
• Place about 6 candies in one half of each egg. Gently press both halves of each egg together. Cool completely.

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS

Steps:

• Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
• Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
• Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
• Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
• Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.

RICE KRISPIES EASTER EGG TREATS WITH A HIDDEN SURPRISE

Steps:

• Clean, then coat inside of plastic eggs with cooking spray. Set aside.
• In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• Using greased hands, firmly press 1/4 cup of Rice Krispies® mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
• Place about 6 M&M'S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
• Decorate with frosting and additional M&M'S® Brand Chocolate Candies (if desired). Best if served the same day. Serving size is 1 egg.