Three desserts to make this Easter

<p><em>Sabrina S</em><em>chnetzer //&nbsp;DN</em></p>

Sabrina Schnetzer // DN

With Easter right around the corner, try one of these desserts to wow your family after Easter dinner.

Rice Krispie Nest

What you need:

  • 3 tbsp. butter

  • A package of marshmallows or 4 cups mini marshmallows

  • 6 cups of crisp rice

  • Sweetened shredded coconut

  • Green food coloring

  • Candy eggs

  • Pan

  • Large bowl

  • Plastic bag

  • Cooking spray

  • Spoon

  • Muffin tin


  1. Melt the butter over medium heat and stir in the marshmallows. When completely melted, pour the mixture over the crisp rice cereal in a large bowl. Stir until well combined.

  2. Spray a muffin tin with cooking spray and shape the nests. For less of a mess, coat a spoon with cooking spray and use it to make the indents.

  3. Add coconut and a little green food coloring into a large plastic bag. Shake it well until the food coloring is distributed evenly and the coconut turns green.

  4. When the Rice Krispies are cool, take them out of the pan. Put some coconut into the indent of the nest in the Rice Krispies. Place the eggs on top.

Easter Bark

What you need:

  • A package of semi-sweet chocolate chips

  • 8 ounces white chocolate baking bars

  • 1 cup mini chocolate eggs

  • Mini marshmallows

  • ½ cup salted pretzel sticks

  • Easter sprinkles

  • Parchment paper

  • 9x9 baking sheet


  1. Line baking sheet with wax paper or parchment paper. Set aside.

  2. Pour semi-sweet chocolate chips in one microwave safe bowl. Chop white chocolate baking bar into small pieces and place in another microwave safe bowl. Microwave semi-sweet chocolate chips for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.

  3. Melt white chocolate by repeating the above process, but microwave for only 15 seconds after the initial 1 minute, because white chocolate melts more quickly than regular chocolate.

  4. Spread about 3/4 of the melted semi-sweet chocolate in a thin layer onto prepared baking sheet. Dollop the melted white chocolate on top. Spoon the remaining semi-sweet chocolate onto the centers of the white chocolate dollops. Use a toothpick to swirl the semi-sweet and white chocolates together.

  5. Immediately arrange pretzel sticks onto the swirled chocolate. You can break the pretzel sticks in half. Fill in the spaces between the pretzels with the chocolate eggs. Place marshmallows on the bark. Sprinkle the entire surface with sprinkles, pressing them lightly into the chocolate, if necessary.

  6. Refrigerate until chocolate is set, about an hour. Using a cutting board, cut bark into pieces. Serve immediately or store in a tightly-sealed container in the refrigerator.

Easter Bunny Dirt Cake

What you need:

  • 2 packages of vanilla pudding mix

  • 3 ⅓ cup of milk

  • 1 package of cream cheese, softened

  • ¼ cup confectioners’ sugar

  • 1 carton frozen whipped topping, thawed

  • 1 full package of Oreos

  • 3 cups shredded coconut (sweetened)

  • Green food coloring

  • Peeps bunnies

  • Candy eggs

  • Plastic bags

  • Two mixing bowls

  • 9x13 pan


  1. Put the Oreos into a bag. Crush them with a rolling pin until finely crushed.

  2. In a large bowl, beat cream cheese, butter and sugar. In another bowl, whisk the milk and pudding for two minutes. Add to cream cheese mixture. Mix well. Then, fold in whipped topping.

  3. Place half of the crushed Oreos in the pan. Top with the pudding mixture. Repeat layers.

  4. Add coconut and a little green food coloring into a large plastic bag. Shake it well until the food coloring is distributed evenly and the coconut turns green.

  5. Spread the coconut evenly over the layers of pudding and Oreos.

  6. Use peeps to decorate the top of the cake.


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