I have a bunch of leftover chocolate eggs, bunny and a cross and I was looking for a way to incorporate it into one baked good so it can be eaten and be gone! I was thinking something with peanut butter. Does anyone know of such a recipe?
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Leftover Chocolate Candy
Chocolate bunnies or Easter eggs can be easily melted in a double boiler or even in the microwave.
Once the chocolate is hot and smooth, pour it into candy molds.
These tasty chocolates can then be used to create beautiful chocolate gift baskets or chocolate bowls.
Chocolate can also be melted in a double boiler or in the microwave to make ganache. When the chocolate is completely melted, add 2 tablespoons of heavy cream. Ganache is great when poured over vanilla ice cream and topped with nuts, a little whip cream and a cherry.
Another way to use leftover Easter chocolate is to make chocolate fondue. Dip strawberries, pineapple, kiwi and other fruits into the melted chocolate for a delicious treat.
Chocolate covered strawberries are another fun snack that makes a rare treat or the perfect food to serve when entertaining at home.
You can also chop up leftover chocolate, then add it to a cake mix, cookie dough or even pancakes.
Or, shaved chocolate can be sprinkled on the icing of your favorite cake or cupcakes.
For the best chocolate treat of all… you’ll want to try a chocolate facial. It’s refreshing, relaxing and great for your skin!
Since cookie dough is highly adaptable. You can always incorporate piece in it.
Chocolate soup
Soup:
4 ounces best-quality bittersweet OR
semisweet chocolate, finely chopped
Few grains salt
1/2 cup whole milk
1/2 cup heavy cream
In small microwaveable bowl, combine finely chopped chocolate and salt. In microwave oven on high power, heat milk and cream in two-cup heatproof liquid measure just until simmering. Pour about one-third of this hot liquid (reserve remainder) over the chocolate. Allow to stand for a minute or two, then stir or whisk gently until smooth. Gradually stir or whisk in remaining milk/cream mixture, blending well. Scrape bottom and sides of bowl with rubber spatula. Reheat soup in microwave at medium (50%) power just until very hot. Divide among bowls. Garnish as desired; serve immediately.
To make without a microwave oven, place chopped chocolate and salt in small heatproof bowl. Heat milk and cream in small saucepan over low heat, stirring occasionally, until very hot. Proceed as directed above. To heat soup until very hot, place bowl over simmering water on low heat (water should not touch bottom of bowl), and stir often until hot. Proceed with hot soup as directed above.
LEFTOVER EASTER CANDY CAKE
2 c. coarsely chopped leftover Easter candy
2 3/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. unsalted butter
1 1/2 c. sugar
3 lg. eggs
1/4 tsp. almond extract
1 c. sour cream
Optional: Confectioners’ sugar
Such as: Chocolate eggs, marshmallow chicks, chocolate bunnies, candy eggs, jellies.
Preheat oven to 350 degrees.
Butter a tube or bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.
In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary.
Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter.
Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.
NOTE: This is a great way to use up any holiday’s leftover candy – Halloween treats, Christmas candy canes, Valentine sweets, etc.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ….. Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) … melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmellows
Melt chocolate & peanut butter together slowly, until melted & well blended. Fold in marshmellows. Put into greased square pan and chill. Cut into bars