Any huge brownie fans? You’ll definitely love this ooey-gooey chocolate treat loaded with our favorite Easter candies: chocolate, mini-eggs, and drizzled with sweet coconut! This is a great snack to make to take to work or to pack for school. They keep well stored in sealed containers and can last for up to two weeks! You can also freeze the bars and take them out whenever you want a quick, fresh snack!
Photos: Back for Seconds
Easter Mini Egg Chocolate Bars
A giant chocolate brownie-like cake sprinkled with chocolate chips, mini-eggs and coconut!
1. Preheat oven to 350 F. Grease a 9x13" pan. In a mixing bowl using an electric mixer, cream butter and sugar until fluffy. Slowly mix in cocoa, salt, and vanilla until blended and then beat in eggs.
2. On low speed, mix in flour and baking soda. Pour into prepared pan and bake for 15 mins.
3. Remove from oven and evenly sprinkle chocolate chips, coconut, and Reese's eggs over the whole cake. Pour condensed milk and bake for another 15 mins until slightly brown around the edges. Remove from oven, allow to cool completely and then slice into bars.
To store, place chocolate bars in a closed container at room temperature.
I love seeking out recipes from different cultures and traditions and this unique Polish recipe definitely caught my eye. It looks as if it’s a work of art! Called a Mazurek, this dessert is lined with a simple, easy-to-make dough and filled with delicious pudding, dates, and walnuts. I translated this authentic recipe from Polish so you can get the real deal rather than a modified American version. Enjoy!
Photos: Dariaanna Blogspot
Delicious Easter Mazurek with Walnuts and Dates
A traditional Polish Easter recipe filled with pudding, dates, and walnuts.
These peanut butter cups make the perfect Easter gifts for teachers, students, family and friends! Loaded with a mixture of peanut butter and Marshmallow cream, these eggs are super delicious and cute decorated with pastel colored icing.
Photos: Rah Chah Chow
Easter Chocolate Covered Peanut Butter Eggs
Chocolate eggs loaded with creamy peanut butter and marshmallow cream. Drizzled with pastel colored royal icing.
Spring is in full swing, and that means tons of recipes filled with juicy berries and fruit. This simple Bulgarian recipe makes sweet mini cakes stacked with layers of walnut cake and filling made from a mixture of strawberries, blueberries, and raspberries.
Spring Walnut Cake with Blueberry Cream
Mini cakes made from moist and rich walnut dough and filled with a berry filling.
- 200 g mix of berries - strawberries, red and blueberries, raspberries
- 1 cup sugar
- 400 g sour cream
To Make Cakes
1. On a saucepan over low heat, mix honey, butter and sugar. Remove from heat and add one egg. Stir with a wooden spoon until egg is absorbed, then add the second egg and do the same.
2. Add baking soda, punch of salt, vanilla, flour, and ground walnuts. Pour mixture onto floured surface and allow to cool 5 mins. Add more dough if necessary to create a soft dough. Divide into balls the size of ping-pong balls.
3. Preheat oven to 200 C. Roll each ball into a disc of about 3-4 mm. Use a glass to cut round, even circles from the dough and place onto a baking tray lined with parchment paper. Bake for 4-5 mins
To Make Filling
1. In a saucepan over medium heat, boil fruit and sugar until a thick mixture forms. Allow to cool and mix with 400 grams of sour cream and more sugar to taste.
2. Smother each cake with filling, stacking them with three layers. Spread filling over the outside of the whole cake and sprinkle chopped walnuts on top for decoration. Place cakes in fridge to chill for 2-3 hours.
Planning an Easter party? Try this Easter layer cake for the ultimate explosion of color, fun, and surprises, making it the ideal way to kick off a great spring party. With endless rich and moist layers of colorful cake with buttercream and Cool Whip frosting, this Easter cake will be the star of the show at your next party or get together.
Photos: Raining Hot Coupons
Easter Explosion Cake with Buttercream Frosting
This cake is made from regular white cake mix with added food coloring and simple buttercream and cool whip frosting.
- Pink, yellow, blue, lavender, and green, food coloring
- Butter cream frosting
- 16oz tub of cool whip
- Pearlized Pastel Sixlets
- Easter colored sprinkles
- Hershey’s chocolate eggs in pastel colors
To Make Cake
1. Make each cake mix according to the directions on the box, separating half of each cake mix to make 4 batter mixes separated in total. (About 2 1/2 cups of batter each)
2. Add food coloring to each batter using the colors of your choice and bake each cake according to the instructions.
3. Remove from oven, cool completely and then use a sharp knife to horizontally cut each cake into two layers.
1. Begin to layer the cake and frost in between using the butter cream frosting mixed with the 16oz tub of cool whip. We did a pink bottom, then yellow, and a mosaic blue/purple layer topped with a pink layer.
2. To make the mosaic layer, cut cubes of the blue and purple cake layers and place in checkered pattern over the entire layer.
3. Once you have assembled all the layers, use a sharp knife to trim all around the edges for a smooth finish. (We had a blue and lavender layer left over)
1. Frost the whole cake with frosting (from Assemble - step 1) and use a cake comb to "comb" the frosting to lift it and make a grassy look.
2. Sprinkle the pastel sixlets, easter sprinkles, and eggs all over the cake.
Celebrate Easter this year with this lovely rainbow cake made from Duff’s Camo Cake Mix. If you’ve never used Duff’s Cake Mix, you can purchase it online or at your local Michael’s store. A lot of people say their cake mixes are dry and flavorless, so if you don’t want to take the risk, simply swap the Duff’s Cake Mix for a regular white mix and use food coloring to dye it pink. The cake is decorated with colorful chocolate chips – another great idea would be to cut up chocolate Easter eggs in tiny pieces and cover the sides of the cake with this instead.
Photos: A Day in Motherhood
Easter Rainbow Layer Cake
The perfect Easter rainbow cake made from Duff's Pink Camo cake mix and regular white cake mix, iced with Cool Whip frosting.
1. Make all of the cakes according to the instructions on the cake boxes, using a circular cake pan. Add purple food coloring to one of the boxes of cake mix to create a purple layer.
2. Once your cake mixes are removed from your oven and turned out to cool completely, use a sharp knife to cut them horizontally to make 6 layers. Leave the camo cake layer as one thick layer of cake.
3. Stack the layers of cake in this order while icing each layer between with the Cool Whip Frosting: purple, white, camo, camo, white, purple. Ice the entire cake and then decorate with colorful chocolate chips and chocolate eggs on top.