These chewy, super fudgy brownies are amazing on their own but by adding a few crispy Mini Cadbury Eggs they become divine and festive too. And they are easy to boot. What’s better when you have a dozen things to prepare for Easter dinner?
I, of course, had help from my little man while making these and goodness does he have sticky fingers and a love for those little eggs. If you have the same problem around your house, you may need to buy three bags!
Joel had to work super late a few days in a row so Noah and I decided it was the perfect opportunity to make an Easter treat early to share with you all while surprising Joel and his co-workers with a well deserved sweet. I kept two at home so we could sample them and delivered the rest and Joel came home with an empty bowl! So, I think they were a hit!
These are a fun little dessert for the kiddos and adults alike. I love that they are little so you can practice your portion control. Not that even one is really a healthy choice since it’s three types of chocolate topped with chocolate crispy coated eggs…. Sorry, but I made no claim to be providing you with healthy Easter treats. Make sure to check out some other delicious (and still not healthy) treats for your Easter dessert table at the end of the post!
yields approx. 54 brownie nests
2 bags Mini Cadbury Eggs
1 fudgy brownie recipe, ingredients mixed but not baked
1. Preheat oven to 350 degrees. Spray mini muffin tin liberally with non-stick spray. Fill each halfway with brownie batter. Bake for about 12 minutes, making sure they are still a bit soft in the middle.
2. Let cool for about 5 minutes then remove from the muffin tin to cool completely. Gently press three mini Cadbury eggs into each mini brownie.
Check out these other delicious options for Easter:
Cherry Dump Cake - Joel’s favorite
Lemon Hush – my favorite
Key Lime Cheesecake with Fresh Strawberry Sauce
Cherry Limeade Cupcakes
Classic Southern Lemon Bars
Looking for some yummy treats to whip up for the Super Bowl? Well, you are in luck because I have compiled a list of delicious appetizers, main dishes and desserts that would be perfect for the big game.
Crispy Baked Asian Wings – they take a little extra work but they are well worth it. Make sure to cook a huge batch because they will disappear fast. Mix up the flavors with bbq, honey mustard and buffalo.
Cheesy Bread – This is simple to throw together and always a huge crowd pleaser. How could you go wrong with bread and cheese?
Extra Crispy Spicy Fried Chicken – I don’t think anything needs to be said for this one.
Easy Stromboli – When I think of Super Bowl food, pizza automatically pops into my head. Stromboli is easy to make for a crowd and super portable.
Buffalo Chicken Lettuce Wraps – Super Bowl food is typically high in calories (ie delicious) so these are a great alternative and healthy option.
Blue Moon Cupcakes – Beer, cupcakes, football. Yep.
Chocolate Guinness Cupakes – Just in case you prefer your beer with chocolate!
Football Brownie Bites – Obviously these are perfect for the game. So fun and festive!
I have been overwhelmed lately to say the least with the state that our house is in and just life in general. The kitchen is unpacked for the most part…the pantry is still a mess. So, I still haven’t really cooked all that much but I’m looking forward to getting into a new rhythm in my new kitchen.
I actually made these bars a few months ago for a Husker get together and I can’t believe that I never shared them with you until now. I love the sweet and salty combination so these are pretty perfect for me. Joel is a huge Special K Bar fan (also known as scotcheroos) and these are very similar but with a saltier, crunchier bite. I don’t care for butterscotch so I like these better because they are all peanut butter plus they have peanuts which is always a good addition in my book.
recipe from Jennifer Cooks
10 1/2 ounces Fritos corn chips, lightly crushed
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup dry roasted peanuts
1 ½ cups milk chocolate chips
1. Grease a 9×13 baking pan and set aside.
2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
3. Pour corn chip mixture into greased baking pan and spread evenly.
4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
5. Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.
These yummy, super dense brownies consist of only two ingredients and they are healthy. Yep, you heard my right. I guess mine are technically 3 ingredients because of the sprinkles but they are optional so we’ll just stick with two. I have been lacking in the Halloween themed treats arena so I randomly bought a bunch of fun sprinkles and needed a way to use them in order to be festive and not get shunned by food bloggers across the land. It was a lazy way to make them Halloween-y but that’s all I’ve got for you.
The texture of these brownies is not typical but they taste delish so don’t be alarmed. They even look like fudge which isn’t a bad thing in my book! They are the best 2 ingredient baked good since 2 Ingredient Pumpkin Muffins!
And make sure you have a little monster to help you clean up the utensils.
2 Ingredient Pumpkin Brownies
recipe from Cookies and Cups
1 Family Size box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
1. Preheat oven to 350° F. Line a 9×9 pan with foil and spray lightly with cooking spray. I only have an 8×8 (what kind of baker am I?) so mine were a little thicker and had to bake longer.
2. In a bowl mix together brownie mix and pumpkin until smooth. Top with sprinkles if desired.
3. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely.
I made these ooey, goeey, sticky bars for a picnic this summer to rave reviews. I personally am neither a caramel or marshmallow fan so I made these hoping I wouldn’t like them and therefore, easily avoid them. Unfortunately, these bars may have converted me instead. They are that good.
I adore the combination of sweet and salty and these are the perfect little treat to satisfy the craving. Let me warn you that the base of the bar was a bit crumbly and kind of fell apart when picked up but they tasted so yummy that it didn’t matter. Not only is there a great mixture of flavors but also of textures that just puts these over the top.
Peanut Mallow Bars
recipe from Taste of Home Brownies and Bars
1 cup chopped salted peanuts
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/3 cup cold butter
1 jar (7 ounces) marshmallow crème
2/3 cup caramel ice cream topping
1-3/4 cups salted peanuts
1. In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
2. Spoon marshmallow crème over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
These peanut butter bars are definitely one of my top 3 favorite desserts ever (along with Lemon Hush and pretty much any cheesecake). I literally can wipe out an entire 13 x 9 pan of these if I am left alone with them for too long. They are the ultimate combination of chocolate and peanut butter and I just can’t resist them.
They are made even better because they are ridiculously easy to whip up and I always have all the required ingredients on hand. I mean, what’s better than a dessert that only requires 5 ingredients? It’s a great dessert to make when you have last minute guests stop by or for a potluck. They aren’t fancy but they are so decedant, rich and just plain good.
Chocolate Peanut Butter Bars
1 cup butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup + 4 Tbsp. peanut butter
1 1/2 cups chocolate chips
1. Mix butter, graham cracker crumbs, powdered sugar and 1 cup of peanut butter. Press into a 13 x 9 pan.
2. Melt remaining peanut butter and chocolate together. Spread over peanut butter mixture. Keep refrigerated.
Recipe linked to Totally Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.
This shortbread, cream cheesy, lemon pudding, cool whip masterpiece is one of my top 5 favorite desserts of all time! And it’s perfectly refreshing and Spring-y for Easter! I really want to sit here and tell you about how wonderful it is but you just have to try it….and on Sunday night Joel and I spontaneously decided to go to the Final Four games in New Orleans (starting Friday) so all of my free time is being spent on searching for things to do there. I just can’t concentrate on anything else.
Growing up in Kansas, Joel has been a KU basketball fan his whole life so this is a lifetime dream come true for him and the spontaneity of it all makes it even better because this is something we never do. I’m mostly excited about seeing the sights and eating! If any of you live in New Orleans or have visited, PLEASE leave some suggestions for activities/sights/attractions/eats.
So, I’m sorry for the limited details on this dessert because it really does deserve the attention but I’m just too excited! Just try it, I promise you will like it!
1 cup flour
1 stick butter, cold and cut into small cubes
1/2 cup walnuts
8 oz. cream cheese, softened
12 oz. Cool Whip, divided
1 cup powdered sugar
2 packages instant lemon pudding
3 cups milk
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees F. Cut together crust ingredients until crumbly. Press into a 13 x 9 pan and bake for 15-20 minutes.
2. Combine cream cheese, 8 ounces Cool Whip and powdered sugar until smooth. Carefully spread over cooled crust.
3. Mix lemon pudding mixes and milk until thickened. Pour on top of cream cheese layer and smooth out. Refrigerate until firm then top with additional Cool Whip and walnuts.
Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, Tasty Tuesday, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and These Chicks Cooked.