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Cookie Maracas Recipe to Shake Up Cinco de Mayo

by Tonia Larson

Maracas are essential items for any Cinco de Mayo celebration. This year, make some edible maracas to go along with the traditional ones. These maracas are filled with small chocolate candies that rattle when gently shaken. This recipe will make 6 edible maracas.

Make Crispy Fruity Flavored Rice Cereal Bars

Melt 1 1/2 tablespoons butter in the microwave. Add 3 cups of mini marshmallows and stir to coat. Microwave the coated marshmallows for 1 minute and stir until smooth.

Add 3 cups of crispy fruit flavored rice cereal to the melted marshmallows and stir until the cereal is well coated.

Press the marshmallow-coated cereal into a greased 11-inch x 7-inch baking pan and allow the bars to cool.

Assemble Edible Maracas

Cut the bars into 12 rectangles and form them into cupped oval shapes that will be the maraca halves.

Melt 1 cup of white chocolate chips and 1 teaspoon of vegetable shortening in the microwave for 1 minute. Stir until smooth.

Use the back of a spoon to coat the insides of the maraca halves with the melted white chocolate.

Turn a muffin tin upside down. Place the maraca halves between the cups on the muffin tin's underside to allow the white chocolate to harden while the maraca halves hold their shape.

Once the white chocolate is set, remove the maraca halves from the muffin tin and arrange them in pairs. Fill one half of each pair with about 1 tablespoon of mini chocolate candies.

Break the pretzel rods in half. Dip one end of one pretzel rod in the melted white chocolate and set it on the end of the maraca half containing the mini chocolate pieces. Coat the top edges of the maraca halves with the melted white chocolate.

Working quickly, set the empty maraca half on top of the candy-filled half and press the two halves firmly together, working to close any gaps. Repeat with the remaining maraca halves. Store the edible maracas at room temperature in an airtight container for up to 2 days.

The edible Cinco de Mayo maracas can be gently shaken so that the mini chocolate candies will rattle, but the best part is eating the delicious candy-filled maracas.

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Photo Credits

  • Tonia Larson

About the Author

Since 2011, Tonia Larson has been the craft and food writer at TheGunnySack.com. Her work has been featured in "Seventeen" magazine and "Fox New" magazine. With her mom as her mentor, she wants to inspire others through her recipes and crafts.