Easter has passed and the bunny has come and gone, but the candy remains. You may have some leftovers, or you may—in your infinite wisdom—have hit up the clearance aisle to stock up on peanut butter eggs and hollow chocolate rabbits. Either way, here are some of the most delicious things you can do with your sweet haul besides just eating it.
I get emotional just thinking of what to make with crescent roll dough. That’s why, when I thought of the brilliant idea of snuggling a Cadbury Creme Egg inside a blanket of crescent roll dough and baking it up to gooey perfection, I practically leaped to the store to gather the goods. The finished product is just as absurdly tasty as you could imagine. The buttery, salty roll paves the way to rich milk chocolate. I think these taste like chocolate glazed doughnuts . . . inverted.
We start with [12 pounds] of the finest Swiss Grand Cru chocolate, made from noble grade Trinitario and Criollo cocoa beans, ethically sourced from Venezuela. Our chocolatiers fill each half of the egg with three layers of chocolate for an extra-thick shell, stippling inside the mould to ensure a glossy finish. Placed together, the two halves are sealed by hand with our classic chocolate shell piping.
Ok, where’s the surprise toy that goes inside?!
Mignon that are solid chocolate, inside a real egg shell. Karl Fazer brought the idea from his trip in Germany back in 1894. But I remember Mr. Wonka having a different take…