Easter Mini Egg Chocolate Bars

easter eggs gooey chocolate brownie bars recipe sheet cake easy better baking bible blogAny 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
Yields 36
A giant chocolate brownie-like cake sprinkled with chocolate chips, mini-eggs and coconut!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
For Chocolate Bars:
- 1 cup butter, room temp
- 1 1/2 cup sugar
- 3/4 cups cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 2 1/4 cups flour

For Toppings:
- 1 cup chocolate chips
- 1 bag Reese's Pieces Eggs
- 1 1/2 cup shredded coconut
- 1 can sweetened condensed milk (14 oz)
Instructions
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.
Notes
To store, place chocolate bars in a closed container at room temperature.
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Delicious Easter Mazurek with Walnuts and Dates

easter mazurek cake polish dates figs walnuts better baking bible blog easy dough make recipe

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.
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Ingredients
For the Dough:
- 160 g butter
- 140 g of sugar
- 350 g flour + a little for dusting
- 1 egg
- 4-6 tbsp water

For the Filling:
- 50 g butter
- 300 ml whipping cream
- 100 g sugar
- 1 egg
- 50 g wheat flour
- 150 g walnuts, finely chopped
- 80 g dates, chopped into small pieces

To Decorate:
- 7 dates, cut into strips
- 7 walnut halves
- 1 red candied cherry, halved
- 1 tbsp grated coconut mixed with about 1/2 tsp of green dye
- 2-3 cubes dark chocolate, melted
To Make Dough
1. Chop butter into small pieces and add into a mixing bowl. Slowly Mix in sugar, flour, and then egg.
2. Knead dough until brittle and then mix in water. Keep kneading into a compact ball. Wrap in plastic wrap and chill in fridge for 20 mins.
3. Once dough has cooled, divide into two equal parts. Preheat oven to 350 F. Line the bottom of a rectangular baking pan with parchment paper.
4. Use one part of the dough to flatten down into the entire surface of the pan and to create a border around the bottom.
5. Bake for 20 mins and then remove from oven to cool.
To Make Filling
1. Place butter in a pot and melt it over medium heat. Pour in whipping cream and mix well. Mix in flour and sugar.
2. Stir constantly, making sure no lumps form and bring to a boil. Pour pudding into a cold bowl and mix in one egg to create a smooth texture.
3. Mix in nuts and dates.
To Assemble
1. Carefully pour to pudding into the bottom of the pan.
2. With the remaining dough create a braid, 12 dough balls, and a few decorate shapes (we created 3 bunnies).
3. Place the dough and balls into the pan around the border as pictured. Pour the pudding into the pan between the braid and dough balls.
4. Place in oven and bake for about 30 mins at 350 F. Place decorative bunnies on top and bake for another 10 mins.
5. Remove from oven, allow to cool and carefully remove from pan onto a serving tray.
6. Decorate with dates, walnut haves, candied cherries, coconut, and chocolate.
Better Baking Bible http://betterbakingbible.com/
 

Easter Chocolate Covered Peanut Butter Eggs

peanut butter easter cups chocolate covered recipe how to make at home better baking bible blog

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
Yields 12
Chocolate eggs loaded with creamy peanut butter and marshmallow cream. Drizzled with pastel colored royal icing.
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Ingredients
- 1 1/2 pounds powdered sugar, divided
- 3 sticks (salted) butter, room temp
- 1 16oz jar peanut butter (plus 1/4 cup)
- 1 7oz jar marshmallow cream
- 2 lbs dark chocolate
- pastel colored royal icing
Instructions
1. Prepare a baking sheet lined with wax paper. In a large bowl, mix together one third of powdered sugar and butter. Mix in marshmallow cream and then remaining powdered sugar.
2. Shape into eggs 3-4 inches long and keep the bottom side flat. Place on prepared baking sheet and chill in fridge for 8 hours.
3. Prepare a wire rack lined with waxed paper. Using a double boiler, melt the chocolate to coat the eggs. Dip the eggs in the chocolate, bottoms first and place on the wire rack and chill to firm.
4. Remove from fridge and pour more chocolate over them just enough to coat, using a metal spatula to spread over the chocolate. Chill again.
5. Remove from fridge and decorate with pasted colored icing. Chill until set.
Better Baking Bible http://betterbakingbible.com/
 

Easter Funfetti Sour Cream Buns

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Easter is just around the corner making it the perfect time to dig into a fresh fun recipe! These buns smothered in a sugary glaze and sprinkles are the perfect treat to make for the whole family! 

Photos: All Day I Dream About Food

Easter Funfetti Sour Cream Buns
Sprinkle buns filled with sour cream, brown sugar, and vanilla!
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Ingredients
For Buns:
- 1 package active dry yeast
- 1/4 cup warm water
- 3 tbsp butter, melted
- 2/3 cup sour cream
- 3 tbsp sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups flour, plus more for kneading
- 1/2 tsp salt
- 1/4 tsp baking soda

For Sugar Coating:
- 3 tbsp butter, melted
- 1/3 cup brown sugar
- 1 tsp cinnamon

Glaze:
- 1 cup icing sugar
- 2 tbsp milk
- 1 tsp vanilla
- sprinkles
To Make Dough
1. In a bowl of a stan mixer, place in water and yeast. Let it stand for about 10 mins until bubbly.
2. Stir in butter, sour cream, sugar, egg and vanilla. Add in 2 cups of flour, salt and baking soda and beat until well mixed. Add in the rest of the flour until a soft dough forms.
3. Place dough onto a floured surface and knead until smooth. If the dough is sticky, add more flour but no more than 2 tbsp.
4. Place dough into mixing bowl, cover with plastic wrap, and let it rise in a warm spot until double the size (about 1 hour).
5. Grease a 12-cup muffin pan.
6. Deflate dough by punching it down and then form it into a long cylinder. Divide into 12 parts and roll each into a ball.
To Make Sugar Coating
1. In a small bowl to mix cinnamon and sugar and in a separate bowl place the melted butter.
2. Coat each bun with melted butter and then roll them in the cinnamon sugar mixture. Place them at the bottom of the muffin cups and press your finger in each one to create a small well.
3. Cover buns with plastic wrap and let them rise in a warm spot until doubled in size for about 40 mins.
To Bake Buns
1. Preheat oven to 350 F and bake buns until golden, for about 20 mins. Remove from oven, let them cool for 10 mins and turn out onto wire rack lined with parchment paper.
2. Drizzle glaze over each bun and sprinkle with sprinkles.
Better Baking Bible http://betterbakingbible.com/
 

Spring Walnut Cake with Blueberry Cream

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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. 

Photos: Ossigeno

Spring Walnut Cake with Blueberry Cream
Mini cakes made from moist and rich walnut dough and filled with a berry filling.
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Ingredients
For Cake:
- 1 tbsp honey
- 50 g butter
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp baking soda
- 1 cup walnuts, grinded
- 1 and 1/2 cups flour
- vanilla
- pinch of salt

For 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.
Better Baking Bible http://betterbakingbible.com/

Easter Explosion Cake with Buttercream Frosting

easter spring layer cake sprinkles recipe better baking bible blog

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.
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Ingredients
For Cake and Frosting:
- 2 boxes white cake mix
- Pink, yellow, blue, lavender, and green, food coloring
- Butter cream frosting
- 16oz tub of cool whip

To Decorate:
- 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.
To Assemble
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)
To Decorate
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.
Better Baking Bible http://betterbakingbible.com/
 

Easter Rainbow Layer Cake

duffs cake mix spring cake recipe layers pink purple easter icing better baking bible blog

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.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
- 2 boxes white cake mix
- 1 box Duff’s Pink Camouflage Cake mix
- 10 eggs
- Vegetable Oil
- Food coloring
- Cool Whip Vanilla Frosting
- Springtime Morsels
- Decoration for the top
Instructions
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.
Better Baking Bible http://betterbakingbible.com/
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