Last Minute, Easy Easter Desserts

Three Last Minute Easter Desserts Everyone Will Love

Easter is right around the corner and for many meal preparations are still not ready. Fortunately, there are quite a few last minute, easy desserts that the whole family will enjoy.

Spring Marshmallow Krispie Treats

By: Meatloaf and Melodrama

• 6 cups Rice Krispies or any crisp rice cereal
• 1 10-oz bag of your favorite brand of mini marshmallows
• 5 tablespoons butter
• 1/2 teaspoon vanilla extract
• Pastel M & M’s or other candies for decoration

Instructions:

1. In a large pan, melt the butter and mini marshmallows together over low heat. Stir frequently, or you can have some little helpers do this for you.

2. When marshmallows are melted, stir in the vanilla extract, and remove from heat.
3. Add the cereal, one cup at a time, and stir after each cup is added.
4. When the cereal is fully mixed with the marshmallows, spoon into a buttered 13×9-inch baking pan.
5. When the mixture is slightly cool, press in the candies over the top of the cereal.
6. Refrigerate until firm, and enjoy!

Easter Sugar Cookie Cake

By: Crazy For Crust

Ingredients:

For the Cookie Cake:

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 cups all purpose flour
• 1 cup M&Ms (Use spring colored M&Ms)
• 1/2 cup Easter sprinkles

For the frosting:

• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons heavy whipping cream or milk

Instructions:

• Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
• Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
• Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
• Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
• To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
• Store loosely covered for up to 2 days.