4 Dessert Recipes for Your Leftover Easter Candy

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We all know that Easter inevitably brings with it tons of candy. Between jelly beans, mini eggs, chocolate bunnies, and peeps, sometimes there seems to be no end. A great way to use up some of that candy is to turn it into yummy desserts! So grab your kids, collect your Easter candy, and spend an afternoon making these deliciously sweet treats together.


4 Dessert Recipes for Your Leftover Easter Candy:

1. Crème Egg Cookies

Ingredients:

  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 7 tablespoons butter, softened
  • ½ cup granulated sugar
  • 1 tablespoon honey
  • 3 Cadbury Crème Eggs, roughly chopped

Directions:

  • Preheat oven to 350.
  • In a small bowl, mix together flour, baking powder, and salt, then set aside.
  • In a large bowl, beat together butter and sugar until fluffy. Add honey and beat until mixed. Stir in half of the flour mixture until well combined. Then stir in the Crème Egg chunks. Add in the rest of the flour mixture and use your hands to mix. Form the mixture into a fairly stiff dough.
  • Use your hands to roll 1-inch balls of dough, then place them 1 to 2 inches apart on parchment paper on a large cookie sheet.
  • Use a fork to gently push each cookie down.
  • Bake for 12 to 15 minutes, or until just golden brown.
  • Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool for another 10 minutes, if you can make it that long!

2. Candy Pretzel Bark

Ingredients:

  • Few handfuls pretzels
  • Few handfuls chocolate chips
  • Chocolate Easter candy (anything works—Hershey’s chocolate, chocolate bunnies, Reese’s cups, Heath bars, etc.), roughly chopped

Directions:

  • Lay parchment paper over a large cookie sheet. Place pretzels in a single layer on top of the parchment paper.
  • In a small saucepan over medium low heat, melt the chocolate chips.
  • Once melted, drizzle over the pretzels.
  • Use a rubber spatula to spread the chocolate around if needed, so that that pretzels are evenly coated.
  • While the chocolate is still melted, sprinkle your chopped candy pieces over the top.
  • Refrigerate for 2 hours then cut into chunks. Enjoy!

3. Mini Egg Almond Blondies

Ingredients:

  • 1 cup flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 2 eggs, beaten
  • ½ teaspoon vanilla extract
  • 1 cup Cadbury Mini Eggs, roughly chopped
  • ¾ cup almonds, chopped
  • ⅓ cup chocolate chips

Directions:

  • Preheat oven to 350.
  • Lightly grease a 9×9 baking dish, then set aside.
  • In a medium bowl, mix flour, sugar, baking powder, and salt together.
  • Add in butter, eggs, and vanilla extract, and mix until combined.
  • Then, gently stir in the Mini Eggs, almonds, and chocolate chips.
  • Pour into the prepared baking dish and bake for about 35 minutes, or until golden brown.
  • Remove from oven and let cool for a half hour. Cut into squares and enjoy!

4. Candy Popcorn Bars

Ingredients:

  • 1 (10-ounce) bag marshmallows
  • 4 tablespoons butter
  • 4¾ cups popcorn (any kind will work)
  • 1¼ cup Cadbury Mini Eggs

Directions:

  • Line a 9×9 baking dish with parchment paper then set aside.
  • In a large microwave-safe bowl, add marshmallows and butter, and microwave for 75 to 90 seconds, or until melted.
  • Remove from microwave, then stir mixture until smooth.
  • Stir in popcorn until it is evenly coated with the marshmallow mixture, then fold in the Mini Eggs.
  • Pour mixture into the prepared baking dish, then use your hands to press it down so that it is even and level.
  • Place the baking dish in the refrigerator for at least 1 hour.
  • When ready to serve, cut into squares and dig in!