Easter is coming next weekend…ready or not! It seems like Easter snuck up on me this year; wasn’t it just Christmas? Planning for dinner has been on my mind quite a bit. Fortunately we are crossing the threshold into fresher fruits and vegetables; Easter dinner is the perfect way to showcase some beautiful, early Spring produce. Asparagus has been in my cart 4 out of the past 5 grocery trips; it has such a short growing season and I want to fully exhaust my consumption before the party is over.
My Easter dinner usually consists of a few traditional items, plus a few variations depending on what I’m into that year. Ham, asparagus, and potatoes (of some kind) never miss an invitation. Sometimes I make honey glazed carrots (to die for!), garlic green beans, vegetable quiche, roasted chicken, or salad depending on the size of the crowd. This year I plan to keep it simple- with one exception: DESSERT!
Multiple desserts are completely acceptable on holidays in a way that would be frowned upon in daily life. Maybe this is why people love holidays so much. Coconut cupcakes topped with jelly beans was the requested dessert this year; but carrot cake was a very close second. It was a heated debate, as you can imagine. Barefoot Contessa is my go-to gal for both recipes: coconut cupcakes recipe can be found here, and the carrot cake recipe can be found here.
I was thinking the perfect compliment to the coconut cupcakes would be Krispy treats bursting with pastel colored M&Ms, mini chocolate chips, and a pink chocolate candy drizzle; they are so easy, fun, and scream SPRING!
- 4 tbsp unsalted butter
- 1 package (14 oz) marshmallows
- 6 c. rice cereal (I used Trader Joe’s brand)
- 1 c. M&M “bunny mix”
- 1/3 c. mini chocolate chips
- 1/2 c. bright pink candy melts (found at the craft store)
- cooking spray
In a large pot begin melting the butter and marshmallows.
Stir the mixture often with a rubber spatula to help the marshmallows melt evenly. Word of advice: do not leave the rubber spatula in the pot. My first memory of making Krispy treats involved a white spatula being melted into the marshmallow mixture and an emergency trip to the grocery store for more ingredients- remember that Mom?
Once the butter and marshmallows are completely melted turn off the heat, add the rice cereal, and begin stirring immediately. You have to work quickly at this stage because the marshmallows start cooling immediately and will become firm.
Next, stir in M&Ms and the mini chocolate chips. The chocolate chips will begin to melt into the cereal mixture, but this is okay…the more chocolate the better! I always hope to get a treat with a pocket of the melted chocolate…yum!
Spray a casserole dish with cooking spray and press the cereal/candy mixture into an even layer. If the spatula is too sticky use wet fingers to spread the mixture; the water will prevent the marshmallow mixture from sticking to your fingers. Add a few extra M&Ms on top to decorate.
In a microwave safe bowl add the pink candy melts and microwave for 20 seconds at a time until melted, stirring in between. This step is optional, but the pretty pink pastel color is so much fun!
Use a spoon to drizzle the pink chocolate over the Krispy treats in any pattern you like.
Let cool for 2-3 hours before serving. I’m patiently waiting until after dinner to eat one of these…it’s not easy! I would love to hear what you are making for Easter this year! Enjoy!