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Chocolate-covered Peeps


 
I have a confession: I’m not a fan of Peeps. When Easter rolls around, I don’t usually pluck these pastel confections off the shelf. But when I got the challenge to amp up some classic Easter sweets, I knew these babies—er, bunnies—had to be thrown into the mix.

 

The result? An Easter sweet that’s almost too cute to eat. Almost.

 

Ingredients:

5 oz. chocolate (I used 4 oz. of semi-sweet and 1 oz. unsweetened Baker’s Baking Chocolate Squares, but plain old chocolate chips will work just fine. This should be enough to coat 12 bunnies.)

Peeps (I chose bunnies for Easter)

 

Equipment:

Double boiler

Water

Spoon

Wood skewers

Wax paper

Cookie sheet

Refrigerator

 

Directions:

In a double boiler, or a heatproof bowl set over a pot of boiling water, melt your chocolate. Stir occasionally. While the chocolate is melting, push a skewer into each of your Peeps. You want to keep the skewer in the center of the marshmallow. If you like, you can make Peep kabobs, with a few Peeps on one stick, but I kept it simple with one Peep on each skewer, lollipop-style.

 

Once the chocolate is melted, hold a skewer over the bowl and use a spoon to pour chocolate over the Peep. Once it’s totally covered, let the excess chocolate drip off, then carefully place the skewer on a wax paper-lined cookie sheet. Once you’ve dipped all of your Peeps, place the cookie sheet into the refrigerator, making sure it remains level. Leave it in until the chocolate hardens, which should take about 15 minutes. Chow down whenever, but to prevent them from melting, store ‘em in the fridge.

 

Happy Easter, hunnies!

BY BRITTANY TAYLOR ON 4/19/2011 12:10:00 PM

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