Easter season is the perfect time to hop into the kitchen and get creative with holiday treats. But, Easter morning isn't the only time to enjoy colorful candies. Get the little bunnies in your household into the holiday spirit and keep them there all month long with fun and festive Easter candy projects. Your jubilant treats will rival the store-bought findings in their morning baskets.
Easter Candy Bark
Line a baking sheet with wax or parchment paper. Melt white chocolate in a microwave-safe bowl, stirring often until melted and smooth. Pour the melted chocolate onto the baking sheet. Sprinkle Easter candy -- such as jellybeans, pastel marshmallows, candy-coated chocolates, and rainbow sprinkles -- on top, then gently press down into the melted chocolate. Put the pan in the freezer until the bark hardens. Break the bark apart with a knife, cut in squares, or use a metal cookie cutter to make egg shapes. Store in a covered container until serving.
Mix butter and light corn syrup together. Add powdered sugar and pure vanilla, peppermint, or lemon extract. Beat until smooth. Add more powdered sugar and stir. Transfer the mixture to a smooth surface and kneed in more powdered sugar until the dough is smooth. Divide the dough into four sections. Use food coloring to tint each section of dough to different pastel colors. Shape dough into small balls and roll in granulated sugar. Gently flatten with a fork to shape each patty. Leave candies uncovered, at room temperature, for one day before storing in an airtight container.
Rinse and dry fresh strawberries, leaving the tops intact. Melt white chocolate in a microwave-safe bowl, stirring often until melted and smooth. Add orange food coloring to the chocolate and mix. Hold each strawberry by the stem and dip it in the melted chocolate, completely covering the red berry with the orange chocolate. Place the dipped berries on a baking sheet lined with wax or parchment paper. Keep your strawberry carrots refrigerated in a covered container until serving.
Melt unsalted butter over medium heat in a large pan. Add a bag of mini marshmallows. Stir continuously until it is melted and smooth. Remove the pan from heat and stir in fruity crisp breakfast cereal until blended. Allow the mixture to cool a few minutes. Shape rounded tablespoons into ovals. Roll each oval in rainbow sprinkles. Store the rainbow eggs at room temperature in a covered container.
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