Entertainment Fort Smith Magazine, Online

Chocolate and Lemon Treats for Easter

Chocolate and Lemon Treats for Easter

Whether it's the Easter egg hunts and jelly beans, or the warmer weather and green grass (finally!), there are plenty of things about the month of April to celebrate.


This month, I decided I would share a fun and easy recipe for making one of my FAVORITE Easter treats at home -  Chocolate-Covered Peanut Butter Eggs. They're surprisingly close to the original and even kids can get in the kitchen and help with this one.


Looking for a fun dessert for a spring brunch? Mini Lemonade Cakes are delicious, elegant and their bright lemon flavor is perfect for spring.

Check out Kristan's blog at www.confessionsofacookbookqueen.com.


Chocolate-Covered Peanut Butter Eggs

2 packages (18 sheets) graham crackers, crushed very finely

2 cups creamy peanut butter

1 1/2 sticks butter, softened

3 cups powdered sugar

16 oz. chocolate candy melts or almond bark


In the bowl of a stand mixer, combine graham cracker crumbs, peanut butter, butter and powdered sugar. Mix on medium low until fully combined. You may have to use your hands to make sure it's completely blended. Shape the mixture into eggs. I rolled it into golf ball-sized balls, then formed the egg shape from there. Place on a baking sheet lined with wax paper and place in the freezer for one hour.

Once the eggs are frozen firm, melt chocolate according to package directions. Place the eggs in the chocolate one at a time and slide a fork under each egg to remove. Place back on wax paper-lined baking sheet. Sprinkle with sprinkles and refrigerate eggs until chocolate is set.

Make about 24 Reese's Egg-sized eggs


Mini Lemonade Cakes

1 box Duncan Hines white cake mix

1 cup sour cream

3 oz. cream cheese, softened

12 oz. frozen lemonade concentrate, thawed

3 eggs

1 cup powdered sugar for glaze


Preheat oven to 350 degrees. Butter and flour (or spray with Baker's spray) 10 mini cake pans or one large Bundt pan.


In the bowl of a stand mixer, combine cake mix, sour cream, cream cheese, eggs and HALF of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes.


Pour batter into prepared pan(s) and smooth the top with a spatula. Bake a large cake for about 40-45 minutes or small cakes for about 15 minutes or until tops spring back when lightly touched.


Remove pans to cooling racks. Allow cakes to cool to just barely warm, remove and place warm cakes on racks. Prepare glaze by whisking 5 tablespoons of the leftover lemonade concentrate with 1 cup of powdered sugar. Drizzle over warm cakes.


Makes 10 mini cakes.

*Recipe is lightly adapted from Duncan Hines


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Entertainment Fort Smith Magazine, Online