Recipes: MINI eggs for MAXimum enjoyment!

Recipes: MINI eggs for MAXimum enjoyment!

by Dorothy Hawes

“An Easter without mini eggs is like… wait a minute, I have no idea!”

We all know spring is coming when those chocolate mini eggs appear in multiple forms in almost every store in town. Small, cute, incredibly delicious, these colourful chocolate eggs should come with an addiction warning. As much as you might enjoy eating mini eggs on their own, just try adding them to your baking and your taste buds will hit a whole new level!

Here are several Easter treats that will be sure to be a hit with family and friends. I dare you to try them all…. they won’t disappoint!

Chocolate Chunk Peanut Butter Mini Egg Cookies

Despite its long name, this recipe is worth its weight in mini eggs! A perfect blend of peanut butter combined with chocolate chunks and topped with mini eggs, these cookies will disappear before your eyes. These delightful cookies will please children and adults alike. Simply pair it with a large glass of milk or your favourite cup of tea or coffee. And to top it off, they freeze well so you can make ahead and pull them out of the freezer when unexpected guests arrive.

1 cup margarine (or butter, if you prefer)
1 cup peanut butter
1 cup brown sugar
½ cup white sugar
2 tsp. vanilla extract
2 eggs, room temperature
2 ¼ cups flour
1 tsp baking soda
1 ½ tsp. baking powder
300-gram dark chocolate Lindt bar – chopped

(Option: You can also do a half and half version: use only150 grams of chopped Lindt chocolate together with 1 cup of chopped mini eggs)
Flaky sea salt for garnish
Approximately 2 cups of Cadbury mini eggs for garnish

1. Using a mixer, beat the butter, peanut butter, and vanilla until smooth. About 2 minutes.
2. Add in brown & white sugars and beat until light and fluffy. About 2 minutes.
3. Add in the eggs, one at a time, mixing well in between.
4. Add in the flour, baking soda, and baking powder. Mix by hand until slightly blended and then finish blending with the mixer.
5. Stir in chocolate chunks (and crushed mini eggs if used in the batter).
6. Refrigerate for about 30 minutes. Preheat the oven to 350 degrees.
7. Scoop dough onto a cookie sheet – approx 2-3 Tbsp. per cookie. Leave a couple of inches between cookies, as they will spread slightly.
8. Bake for 12-14 minutes.  Sprinkle with sea salt while still hot. Cool cookies for a few minutes before moving to a cooling rack. Can be frozen.

Easter Mini Egg Nests

These charming little treats are perfect for the Easter season or for any spring event. This easy, no-bake snack is always a favourite and makes a colourful statement on any serving plate. Just try to stop eating the mini eggs when you are putting these together though…. it’s always a bit dangerous.

1 cup chocolate chips
1 cup butterscotch chips
6 oz. crisp chow mein noodles (I used the Farkay brand)
1 cup salted peanuts

1. Melt chocolate chips and butterscotch chips
2. Stir in chow mein noodles and peanuts
3. Cover cookie sheet with parchment paper. Form mixture into nests on cookie sheet. Refrigerate until set. Fill with mini eggs. Enjoy!

Mini Egg No-Bake Cheesecake

This decadent mini egg cheesecake recipe is surprisingly simple and makes for an impressive-looking dessert. Unlike baked cheesecakes, which can often seem heavy and a bit too rich, this cheesecake is lighter in consistency while still very smooth and creamy in texture. This is a great dessert to make ahead of time and it keeps well for several weeks in the freezer.

1 1/4  cups graham wafer crumbs
3 Tbsp butter, melted
Mix together and press into a 9“ springform pan. Bake for 7-8 minutes at 350 degrees. Cool.

Cheesecake Mixture:
3 cups whip cream
2 ½ cups cream cheese
1/2 cup sugar
2 tsp lemon juice
2 tsp vanilla
2 cups mini eggs, slightly chopped (plus 1 cup or more for decorating the top)

1. Whip the heavy cream until firm, adding sugar gradually.
2. In a separate bowl, mix the cream cheese, lemon & vanilla. Add in the whipped cream until blended.
3. Fold in the chopped mini eggs.
4. Spread over cooled graham wafer crust.
5. Freeze for 4 or 5 hours or up to 2 weeks.
Remove from the freezer a few hours before serving so that the center is still relatively firm but not frozen. Top with mini eggs for a beautiful presentation.

Marshmallow Eggie Bars

These are an old favourite with a mini egg twist. While this recipe suggests topping the bars with mini eggs, feel free to incorporate even more mini eggs into the bars if you like. Simply chop up an extra cup of mini eggs and add them to the mixture. The choice is up to you!

1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter (smooth or crunchy)
½ cup butter
1 package of coloured mini marshmallows (250-gram package)
1-2 cups mini eggs

1. Over medium to low heat, melt chocolate chips, butterscotch chips, peanut butter, and butter in a saucepan.
2. Remove from heat and allow the mixture to cool somewhat so the marshmallows don’t melt. (Helpful hint: place the marshmallows in the freezer for 30-40 minutes before you begin)
3. Once your melted ingredients have cooled slightly, you can add the marshmallows(and chopped mini eggs if you are adding these as well).
4. Pour into a lined 8 x 8 pan. Spread evenly and top with mini eggs.
5. Place in the fridge until firm (at least an hour). Cut into squares. Store in a closed container or freeze for future use.

Mini Egg Blondies

Who doesn’t love blondie brownies? But imagine these on a whole new level once you incorporate mini eggs! These Mini Egg Blondies, however, should also come with an addiction warning, as they disappeared from my kitchen within a day of baking them!

2 cups flour
½ tsp salt
½ tsp baking soda
1 cup butter or margarine, melted & cooled slightly
1 ¼ cup packed golden sugar
2 large eggs
1 tsp vanilla extract
½ cup white chocolate chips
1 cup mini eggs, chopped
½ to ¾ cup whole mini eggs for topping

1. Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Line with parchment paper (it will stay in place better with the cooking spray).
2. Mix together melted (and slightly cooled) butter or margarine and golden sugar. Mix until combined – at least 2 minutes. Add 1 egg and blend together. Add the second egg and vanilla and blend until well combined.
3. Add the flour, salt & baking soda and mix on low speed until blended. Stir in the white chocolate chips and chopped mini eggs.
4. Pour into prepared pan and spread evenly.  Top with mini eggs.
5. Bake for approximately 25 minutes or until light golden brown in colour. Let cool for at least an hour.
6. Once cool, cut into squares. Enjoy!

NOTE: These squares can also be frozen

Wishing you an EGG-cellent Easter and a wonderful Spring.  Be adventurous and give these mini egg recipes a try.  And if you decide you need to eat these treats year-round, rest assured that the chocolate mini eggs seem to be available almost everywhere and at any time of the year, even when it’s not Easter! Enjoy!

By Dorothy Hawes
IG: @any_excuse_for_a_party

Photography by Jenny Hawes
IG: IG: @_jennyhawes_

Written by

Dorothy Hawes, BA, MA, AVCM

Guest Writer