Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet spring treats from Tonya Hamrick of Wallace, West Virginia. They're a snap to make and call for just a few ingredients.
“I've brought these bars to many bake sales and they're always a hit," says Karen Perry from Askov, Minnesota. "They taste just like candy and are so easy and quick. Pastel marshmallows add a pretty springtime touch!"
To celebrate the arrival of spring, our Test Kitchen shaped chocolate-coated chow mein noodles into nests, then filled them with jelly bean "eggs". You may want to make a double batch because they're bound to fly off your table!
Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits make sure to use the sea salt.—Thomas Faglon, Somerset, New Jersey
YOU’LL GIVE a few fun new twists to “sweets for my sweet” when you weave this good-enough-to-eat basket. It’s made from chocolate. In time for Valentine’s Day, Crafting Traditions home economists quickly pulled together this container using easy-to-create chocolate “clay” that’s completely edible. And not only is it a cinch to finish, it’s long-lasting, too. You can store your basket safely in a sealed plastic bag for a month or more—if you can find a way to keep it away from nibblers!
You can embellish your basket even further by making a bit of extra “clay” from white chocolate, rolling out a length and forming it into a bow to attach to the basket.
Here’s another tasty idea—weave smaller baskets from thinner ropes to use as individual place markers for a party.
Don’t contain this kitchen craft only to February 14—it’s a treat to make
anytime of year.
Coated in gooey caramel, then covered with chocolate and peanut butter chips, these decadent dipped pretzels are a delicious way to celebrate. For added variety, make some using butterscotch chips in place of the peanut butter chips.—Connie Banner, Castlewood, Virginia.