• Cream the peanut butter and butter together with the vanilla extract.
• Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
• You can drizzle in some water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
• Pinch off tablespoon-sized pieces and roll into balls. About 25g if you’re weighing.
• After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
• Place in refrigerator to chill until firm, at least 20 minutes.
• Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
• Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
• Transfer back to the baking sheet and repeat for the remaining eggs. If you’re adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.

Here’s the video:

Martha’s Easter Sugar Cookies

Ingredients, Cookies

(substitute your own recipe, or store bought dough, if  you prefer)

4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
2 tablespoons cognac or brandy

Ingredients, Royal Icing

4 cups confectioners’ sugar (1 pound), sifted, plus more if needed
2 large egg whites
2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating

Directions

Step 1 Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.

Step 2 Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.

Step 3 Royal Icing: In a bowl, whisk together confectioners’ sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners’ sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

Cook’s Notes

For richer flavor, refrigerate the dough for at least one day and up to five.

Store decorated cookies in an airtight container at room temperature for up to two weeks.

Here’s the video:

White Chocolate Dipped Easter Rice Krispies Treats

Ingredients:

6 cups Rice Krispies cereal
10 oz mini marshmallows
1/4 cup butter (1/2 stick)
1 bag White Candy Melts (12 oz)
Red or pink food coloring
2 tablespoons shortening or coconut oil
Candy sprinkles
Egg-shaped cookie cutter
Parchment paper

Directions:

For Rice Krispies Treats

1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Add a few drops of red or pink food coloring and stir until desired color is achieved. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated and coloring is uniform.

3. Using oiled spatula or parchment paper, evenly press mixture into 1″-2″ pan coated with cooking spray. Let cool. (This would be a good time to prep candy melts).

4. Cut out egg shapes with cookie cutter.

For Melted Chocolate

1. Melt one bag of Wilton White Candy Melts using double boiler or microwave method (refer to packaging).

2. Stir in 2 tablespoons shortening or oil until smooth.

3. Dip egg-shaped Rice Krispies Treats, one at a time, into the melted chocolate. Set on parchment paper and add sprinkles to chocolate.

4. Let set to harden on parchment paper, or transfer paper to fridge for quick set.

NOTE: I imagine you could use white chocolate instead of the candy melts. That is what I have in my pantry right now.

And, finally, some Oreo pops!

What homemade treats do you make for Easter?