Make Easter egg-stra special with these fun (and sweet) crafts that are simple enough for kids to help make. Stuff them in baskets or serve after Easter dinner—they’re tasty enough to tempt everyone at your table.
Mark Boughton Photography/Styling by Teresa Blackburn
Peep Pops
Melt candy melts (like Wilton) or dark, milk or white chocolate chips in a bowl according to package directions. Dip Peeps partially in chocolate and immediately decorate with sprinkles. Place on baking sheet lined with waxed paper. Insert a colorful drinking straw into bottom of each Peep.
TIP: Put a sheet of waxed paper or parchment under the chocolate bowl to catch any drips.
Mark Boughton Photography/Styling by Teresa Blackburn
Flower Power Pretzels
Place 8 or 9 pretzel squares on a paper plate. Place a white candy melt circle in the center of each. Microwave 40 to 50 seconds, until candy melts just begin to soften. Press an M&M in the center of each. Surround center M&M with 6 additional M&M’s to form flower petals.
TIP: All of these treats can be refrigerated to speed drying.
PB Sandwich Eggs
Spread peanut butter on one side of an oval cracker (like Town House). Sandwich together with another cracker. Melt milk or white chocolate chips or candy melts according to package directions.
Use a fork to dip crackers in melted chocolate; lift out and place on waxed paper. Let harden. Melt pastel candy melts and let cool slightly. Spoon into plastic ziptop bags with the corner snipped off and pipe on decorative stripes and dots.
TIP: After dipping in chocolate, shake over the bowl to encourage excess chocolate to drip off.
Mark Boughton Photography/Styling by Teresa Blackburn
Candy Birds’ Nests
Butter a 12-cup muffin tin. In a medium saucepan, melt 2 cups mini marshmallows and 1/4 cup butter over medium heat, stirring constantly. Remove from heat and add 4 cups chow mein noodles (like La Choy); stir until well coated. Butter your fingers to keep mixture from sticking to them, and press mixture into the bottom and sides of the prepared muffin tin. Place jelly beans or candy-coated almonds (like Wilton) in nests. Refrigerate until firm, then gently remove from muffin tin.
