3 Easy EASTER Treats!
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8 cups popcorn
4 tbsp butter
3 cups mini marshmallows
1 cup candy coated chocolates
¼ cup sprinkles
In a large saucepan, melt butter. Add 2 cups marshmallows and stir until completely melted.
Spread popcorn evenly on a non-stick or parchment lined baking sheet. Pour the marshmallow mixture over popcorn. Top with candy and sprinkles of choice. Allow to cool completely before serving.
Carrot Cupcakes with ‘Carrot’ Strawberries
1 carrot cake mix (make sure to buy ingredients listed on box instructions)
2-3 cups cream cheese frosting
3 cups orange chocolate melts
Bake cupcakes according to box instructions and allow to cool completely before icing. To make strawberry ‘carrots’, over a double boiler, melt orange chocolate melts. Dip each strawberry into the mixture, leaving the green stems exposed and place them on a parchment-lined baking sheet. Allow the dipped strawberries to cool and chocolate to firm up. To add texture, lightly drizzle dipped strawberries with some of the remaining melted chocolate. Allow candy set and firm up completely before topping iced cupcakes.
3 cups vanilla ice cream
1-2 cups milk
Food colouring (optional)
½ cup marshmallow fluff
Whipped cream for topping
Peeps for garnish
Sprinkles for garnish
In a blender, add ice cream and milk. Blend until smooth. Add food colouring if using and marshmallow fluff. Blend again and pour into desired serving cups. Top with whipped cream, peeps and sprinkles.