Three-Ingredient Easter Dessert Recipes To Make With The Kids

Oreos are a beginner cook’s best friend, as they can be used in so many different ways, mostly in no-bake recipes. Another beginner-friendly recipe is the chocolate truffle, so combining them with the scrumptious Oreo is a match made in heaven. Egg basket — or nest — recipes are all the rage when Easter comes along, so here’s our Peanut Butter Cup twist on the classic:

Ingredients:

• 1 package (14.3 oz.) Oreo cookies
• 1 package (8 oz.) cream cheese, softened
• 1 package (54 oz.) Reese's Peanut Butter Cups

Steps:

1. Fill your food processor with a bag of Oreos and pulse until they are finely crushed into slightly sticky crumbs.
2. Combine the crushed Oreos with the softened cream cheese, kneading until it turns into a smooth but firm dough ball.
3. Roll the mixture into small balls, around the size of a quail egg, and place them on a tray lined with parchment or wax paper. Place the tray in the refrigerator for around 15 to 20 minutes to chill the truffles.
4. While they chill, take your Peanut Butter Cups and carefully scoop out the middle of each cup, making each cup look like a mini pie tin.
5. Take the scooped-out Reese’s mixture and melt on a double boiler.
6. Drizzle the Reese’s mixture onto each truffle. Then place each truffle into your scooped-out Reece’s cup. The chocolate/peanut butter mix should act as a glue. They should look like an egg sitting in a little basket. Decorate the truffles with sprinkles if desired. Chill for another 15 to 20 minutes, then serve!

This may sound unusual, but if you’re a carrot cake lover, then you’ll wonder why you haven’t tried adding carrots to other desserts yet. A huge part of making holiday snacks and desserts is theming the design on the holiday itself. So for Easter, instead of boring old round meringues, let’s make them into little bunnies holding carrots.

Ingredients:

• 3 egg whites
• 2 oz. granulated sugar
• 1 oz. carrot powder

Steps:

1. Line an oven-safe baking tray with parchment paper or a silicone baking mat and preheat your oven to 200°F while you prepare the ingredients.
2. In a mixing bowl, pour in the egg whites, and beat them using a whisk, hand mixer, or stand mixer.
3. Gradually pour in the granulated sugar, a little at a time, while continuing to beat the egg whites. Beat until glossy, stiff peaks form.
4. Separate the mixture into two bowls: one will be our bunny mixture, and the other will be the carrots the bunny is holding. With a spatula, gently fold in the carrot powder into one mixture, until well incorporated. Be careful not to deflate the egg whites too much, so go slowly.
5. Transfer both meringue mixtures into piping bags fitted with a round tip, or simply spoon dollops of the mixture onto the prepared baking sheet. For the bunny’s body, pour one large round dollop, with a smaller round dollop for the head, and four smaller lines of meringue for the legs. With the orange mixture, make one long and fat line connected to one of the bunny’s hands as the carrot.
6. Bake the meringues for about 1 to 1 1/2 hours, or until the cookies are dry to the touch and can be easily lifted off the parchment paper or baking mat. Cool, and feel free to add details with food coloring pens, such as eyes.

The Creme Egg is the ultimate treat for chocolate lovers and fans of gooey centers. Its rich and velvety texture transfers perfectly to milkshake form, and is easy to customize. Switch out regular milk for any milk you prefer: chocolate, almond, maybe even strawberry if you’re feeling a bit fruity. Similarly, with the ice-cream — chocolate, vanilla, cookie dough, caramel, the possibilities are endless.

Ingredients:

• 3 Creme Eggs (preferably refrigerated)
• 4 scoops of chocolate ice cream
• 1/2 cup milk

Steps:

1. Unwrap and chop the Creme Eggs into small chunks. The fondant inside may make things messy, so you can refrigerate them for a while beforehand to make chopping easier.
2. In a blender, add the ice cream and milk. You can adjust the amount of milk depending on how thick or thin you prefer your milkshake to be. For an extra-thick milkshake, you can blend frozen milk cubes.
3. Add the chopped Creme Eggs into the blender, setting a few chunks aside to use as garnish.
4. Blend all the ingredients together until smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well mixed.
5. Once blended to your desired consistency, pour the milkshake into glasses, and add the extra chunks of Creme Egg to the top of the shakes. Feel free to add some whipped cream and chocolate syrup with the chunks on top for some extra razzle-dazzle.

This vegetarian-friendly pudding is a delicious chocolate mousse you’ll think took way more effort than it actually did. All you need is a can of chickpeas and some — wait, no don’t worry, the chickpeas aren’t actually going in the dessert (but do save them to make hummus or for a chickpea soup or curry), we’re going to be using the liquid they’re sitting in.

Ingredients:

• 1/2 cup aquafaba (the liquid from a can of chickpeas)
• 1/4 cup granulated sugar
• 2 packages (6 oz.) Cadbury's or Hershey's Mini Eggs

Steps:

1. Drain the liquid from the can of chickpeas into a mixing bowl. This liquid is the aquafaba.
2. Using a hand mixer or stand mixer, just like with the meringue recipe, beat the aquafaba on high speed until stiff peaks form. This will take about 5 to 10 minutes.
3. Once stiff peaks have formed, gradually add in the sugar while continuing to beat the aquafaba. You know the drill.
4. Put one bag of mini eggs in a blender, and blend until a smooth powder is formed.
5. In a separate bowl, crush up a bag of mini eggs by hand, leaving various sizes of broken eggs.
6. Gently fold in the powdered mini eggs until they are evenly mixed and have changed the color of the aquafaba from white to brown. Fold in the other bowl of eggs for some texture, and voilà!