The Story

Matzah is a Passover classic. While some people think that it’s sub-par to a biscuit’s butter goodness and not as tasty as saltine’s saltiness, I think there’s something to be said about the simplicity and versatility of matzah. It really is a simple food.

And it’s perfect for snacking. I enjoy it as a makeshift peanut butter and jelly sandwich (a little bit of peanut butter on one piece, a little bit of jelly on the other), with some sardines on top (don’t hate it until you try it, especially if you like sardines), or toasted with a little bit of salted butter (stop what you are doing right now and go try it).

But as dessert?

Well that’s obvious. COVER. IT. IN. CHOCOLATE.

And then top it in whatever you want. The recipe below is simple to follow, and shows you countless ways to decorate and coat these puppies.

SHOUT OUT TO MY SISTER FOR COMING UP WITH ALMOST ALL OF THESE IDEAS.

Get the kids involved too. Because Passover is meant to be spent together.

chag kasher v’same’ach (חַג כָּשֵׁר וְשָׂמֵחַ)

Ingredients

Matzah (enough for eating)

Chocolate (enough for coating. 1 cup chocolate chips will get you 5-10 large pieces of matzah coated)

Vegetable Shortening (for thinning chocolate, if needed)

Toppings

The Detailed Guide

Coating

Melt chocolate in the microwave, using vegetable shortening to thin it, if necessary.

Using a spoon, coat one side of the matzah with your chocolate.

I found that a spoon was easier to coat with than any other utensil. I also found it easier to coat the chocolate rather than trying to dip an entire piece of matzah in chocolate. You’d risk breaking the matzah, and that would require too much chocolate in the bowl.

I also only coated one side of the matzah, rather than both. If we coated the bottom, chocolate would get all over people’s hands when they get to pick these up. Coating only one side keeps the mess to a minimal. Also it keeps drying time down.

Start with one large piece.

Break into piece. Large. Small. Wide. Square.

Coating it yourself, rather than dipping the whole piece in chocolate, is easiest. 

Topping

Think about your toppings beforehand.

If you’re topping with things like nuts or chocolate or anything that you want to stay on top of the matzah, coat while the chocolate is still wet.

If you’re topping with things like a peanut butter drizzle or white chocolate or jam, wait till the chocolate coating is dry before adding these.

Fresh chopped Pistachios. Mmmmmmmm!

M&Ms for the kids! (or the kid in you)

Don’t forget you can decorate as you like

Jam! Any flavor. I went with raspberry, but grape or strawberry sound divine. 

Peanut Butter drizzle anyone? Heat up in the microwave until drizzable.

Crushed Pecans and White Chocolate

Fresh Fruit. I went with Strawberries.

Nonpareils. Any color. 

Crushed Peppermint Candies

More Matzah and some Kosher Salt

Mini Marshmallows

Peeps? I had plenty leftover from Easter.

Jellybeans? Yes. Jellybeans.

And put them in a basket for baby and me!

Shut up and just GIVE ME THE RECIPE!!

Ingredients

Matzah (enough for eating)

Chocolate (enough for coating. 1 cup chocolate chips will get you 5-10 large pieces of matzah coated)

Vegetable Shortening (for thinning chocolate, if needed)

Toppings

Make it

Melt chocolate in the microwave, using vegetable shortening to thin it, if necessary.

Using a spoon, coat one side of the matzah with your chocolate.

Top with whatever you want. The possibilities are endless!

The Story

It’s Easter. It’s the holiday of eggs.

Easter Egg Hunts are my absolute favorite activity (Yes, I still look forward to them. Please don’t judge me…). And my mom makes the best Hard-boiled Eggs and Cream Sauce for breakfast (If you’ve never had it before, cancel plans for tomorrow morning and make it. You can thank me later).

But it’s the holidays, and to me, there’s something special about Easter that brings the young and the old to work together. I always remember working with my mom and my aunt and my sister to make “The Bunny Cake”. You know the one. It’s 2 circle pan cakes cut so you have a bunny with ears and a bowtie. And you decorate him/her however you feel – candies, chocolates, icing, etc. Making the cake was better than actually eating it.

So for this dessert, I wanted something easy to make that was fun to make, the kids could help with, and allowed for lots of areas for creativity.

These are regular ‘ol Rice Krispie Treats that are shaped like eggs. The trick is making them hollow on the inside (a not-so-hard-to-do trick), and then you can put whatever you want inside them- mini M&Ms, sprinkles, marshmallows, mini chocolate chips, etc. And you can decorate them however you feel.

Ingredients

1/4 cup (1/2 stick) salted butter

5 cups mini marshmallows (not quite the entire bag)

6 cups Rice Krispie cereal

Candies, Sprinkles, etc. for filling

Non-Stick Spray

Large plastic Easter Eggs (at least 2, but the more, the merrier)

The Detailed Guide

The Treats

In a medium sauce pan, melt the butter on the stove on low heat. Meanwhile, have your Rice Krispies in a large bowl.

Then, add in your marshmallows, stirring so that all the marshmallows are covered in the butter with a rubber spatula.

Stir frequently (but not constantly) until all your marshmallows are melted, and you have nice gooey marshmallow.

By melting the butter first, you’re coating the pot in butter and all its non-stick properties. This makes cleanup so sooooo much easier. Also, this is great for the kids to get involved in. They’ll love that you’re baking with marshmallows, and it’s great practicing coordination skills.

Once melted, pour the marshmallow over the Rice Krispies and thoroughly mix with that rubber spatula. I advise against mixing this with your hands since the marshmallow is HOT and STICKY.

Once it’s mixed throughout, it should be cool enough to play with your hands and make the egg shapes.

Melting the butter first will make sure we have less sticking!

Coat the marshmallows and let them melt.

All melted and ready to go

Rice Krispies dream of becoming treats when they grow up

I’ll admit it. I ate about an 8th of this while making my eggs. 

Making the Eggs

Get a few of those large Easter eggs ready and spray them just a little with nonstick spray. You’re going to want to use the large ones and not the medium ones. Why? Because we’re going to fill the INSIDE of these, not the OUTSIDE. This means that our finish product will be the size of the medium eggs- a perfect size.

Also, go ahead and spray your fingers with the nonstick spray too. And the kids’. (Notice the apostrophe. That means you spray your kids’ hands. Not your entire child )

Grab a bit of the rice krispie mixture with your hands and shove it in the eggs, forming the rice krispies around the inside the 1 half of the egg. I found it best to use your thumb for this. Press with firm, but not excessive pressure, until you’ve got a hollow egg. Now do the same with the 2nd half.

Go ahead and let the rice krispie sit inside the eggs for a few minutes to harden slightly while you do a few more eggs. Then, carefully remove the rice krispies halves out of shells and let harden a little more face down on a wire wrack.

Once ready, take the bigger (bottom) half, and fill with treats – M&Ms, mini chocolate chips, marshmallows, sprinkles, and anything else you could think of. Then, take the top half and place it on top of the bottom. Press down (again, not too much pressure) to help seal them together. Then, let them cool to harden again. I found a brief period in the fridge did wonders.

Decorate them however you wish- icing, more sprinkles, etc.

Hide them.

Eat them.

Nonstick spraying your fingers works wonders here

Pairing the top of the egg with the bottom of the egg will save time later.

Press them together lightly but firmly to seal.

A few minutes in the fridge will make sure these stay together for the evening.

Don’t forget to put treats inside!

Whatever treats you want!

Your options are endless!

Delivery straight from Mr. Rabbit Himself!

Shut up and just GIVE ME THE RECIPE!!

Ingredients

1/4 cup (1/2 stick) salted butter

5 cups mini marshmallows (not quite the entire bag)

6 cups Rice Krispie cereal

Candies, Sprinkles, etc. for filling

Non-Stick Spray

Large plastic Easter Eggs (at least 2, but the more, the merrier)

Make it

The Treats

In a medium sauce pan, melt the butter on the stove on low heat. Meanwhile, have your Rice Krispies in a large bowl.

Then, add in your marshmallows, stirring so that all the marshmallows are covered in the butter with a rubber spatula. Stir frequently (but not constantly) until all your marshmallows are melted.

Once melted, pour the marshmallow over the Rice Krispies and thoroughly mix with that rubber spatula.

Making the Eggs

Spray your Easter eggs with nonstick spray. Spray a little of your fingers too.

Grab a bit of the rice krispie mixture with your hands and shove it in the eggs, forming the rice krispies around the inside the 1 half of the egg. Press with firm, but not excessive pressure, until you’ve got a hollow egg. Now do the same with the 2nd half.

Let the rice krispie sit inside the eggs for a few minutes to harden slightly while you do a few more eggs. Then, carefully remove the rice krispies halves out of shells and let harden a little more face down on a wire wrack.

Once ready, take the bigger (bottom) half, and fill with treats – M&Ms, mini chocolate chips, marshmallows, sprinkles, and anything else you could think of. Then, take the top half and place it on top of the bottom. Press down (again, not too much pressure) to help seal them together. Then, let them cool to harden again. I found a brief period in the fridge did wonders.

Decorate them however you wish- icing, more sprinkles, etc.

Hide them.

Eat them.