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Recipe : Entry # 8212
Amanda Ivey
(334) 714-5776
Recipe Title
edible easter baskets
Recipe Theme
April: Easter meal
Pea River EC
1 package about 18 ounces refrigerated peanut butter cookie cough
1 cup m and m minis milk chocolate candies divided
1 teaspoon water
1 teaspoon real vanilla flavoring
1 to 2 drops green food coloring
3/4 cup shredded coconut
3/4 cup chocolate flavor frosting
red licorice whips cut into 3 inch lengths
lightly grease 36 1 3/4 inch mini muffin cups
after cookie dough comes to room temp, mix in vanilla flavoring. cut dough into 36 equal pieces. roll into balls. place 1 ball in muffin cup. press dough onto bottom and up sides of each muffin cup. chill 15 muffins. press 1/3 cup m and m minis candies into bottoms and sides of dough cups. preheat oven to 350 degrees. bake for 8 to 9 minutes. cookies will be puffy. remove from oven. gently press down center of cookie. return to oven 1 minute. cool cookies in muffin cups for 5 minutes. remove to wire racks. cool completely.
combine water and food coloring. add coconut. stir until tinted. in cups layer 1 teaspoon chocolate frosting, 1 teaspoon tinted coconut, and 1 teaspoon m and m's. push red licorice ends into frosting to make basked.
Tell us about your recipe
I love to make these every year with my family. all kids love to make these. more fun than hunting eggs. if you cannot find the mini m and m's the regular m and m's without peanuts can be used. hope you will enjoy these too.