Super easy treats for springtime and Easter! Including Chocolate Pretzel Bark, Bird’s Nests, Thumbprint Cookies, and M&M Pretzel Rings.
I get into Easter about as much as I get into the Super Bowl. Which is to say…I’m there for the food. Lol.
Being Jewish, clearly I don’t celebrate the true meaning of Easter. And even though Paul is Catholic, he couldn’t care less. But we do hide eggs for the kids, because I’m all about anything that’s fun! And I absolutely embrace anything pastel and chocolate.
Here are some super easy treats to make for home or school!
- • 1 bag (12 ounces) white chocolate chips
- • 3/4 cup thin salted pretzel sticks , broken into pieces
- • 1/2 cup pastel colored M&Ms
Line a baking sheet with parchment paper.
Place white chocolate in a medium glass microwavable safe bowl and melt in the microwave for 1 minute, then in 15 second intervals, stirring in between until smooth and completely melted. Stir in pretzels and M&Ms.
Spread onto the lined baking sheet. Chill in the freezer for 15-20 minutes until set. Break into pieces.
Store refrigerated in an airtight container.
- • 1 cup sweetened coconut flakes
- • green food dye
- • 1/2 cup nut butter
- • 3/4 cup mini chocolate chips
- • 2 cups chow mein noodles
- • 24 M&M pastel colored eggs
Line a 12-cup muffin tin with paper liners. Set aside.
Place coconut in a plastic bag with 1-2 drops of the green dye. Toss gently until the coconut is coated and a nice light green color. Set aside.
Place the nut butter and chocolate chips in a large microwave safe bowl; microwave for 45 seconds, stir, and microwave in 10 second intervals (if necessary) until melted. Stir to combine until smooth and creamy. Add in the chow mein noodles and stir to combine until coated.
Evenly distribute the noodle mixture among the muffin cups, making an indentation in the center. Top with some coconut.
Set in the refrigerator for at least 20 minutes to set.
Gently remove nests from the paper liners and top with 2 M&M eggs.
- • 1 stick (1/2 cup) unsalted butter, softened
- • 1/4 cup powdered sugar
- • 1/2 teaspoon vanilla
- • 1 1/4 cups all-purpose flour
- • 1/8 teaspoon salt
- Chocolate ganache
- • 1/4 cup (2 ounces) semi-sweet chocolate chips
- • 1 teaspoon corn syrup
- • 1 tablespoon unsalted butter
- • 1-3 tablespoons powdered sugar
- 15 M&M eggs
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In large bowl, beat butter, powdered sugar, and vanilla with an electric mixer on medium speed until creamy. Add in all-purpose flour and salt until combined.
Shape dough into 1-inch balls. Place on cookie sheet about 1 inch apart. Press thumb into center of each cookie (but not all the way through), to make an indentation.
Bake 9-10 minutes. Remove from oven and quickly remake indentation, if necessary. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
Make the chocolate ganache: combine the chocolate, corn syrup, and butter in a heatproof bowl and microwave in 30 second increments until fully melted. Add in powdered sugar, 1 tablespoon at a time, until your reach a smooth but slightly thick consistency. Spoon (or pipe) about a teaspoon into each cookie. Top with an egg M&M.
Let cookies sit at room temperature or in the refrigerator until set. Enjoy!
- • Round salted pretzels
- • Hershey kisses (I used milk chocolate)
- • Pastel colored M&M’s
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Place kisses on baking sheet and drop a pretzel ring over each one.
Pop them in the oven for 2 minutes. (Just until they get soft, but not until they melt. You want them to retain their shape.) As soon as they come out of the oven, gently place an M&M on top of the kiss and push down slightly to fill the pretzel with chocolate.
Stick the baking sheet in the refrigerator until they firm up.
Store in an airtight container.