Spring is finally here, and the Easter celebration is quickly approaching. So, get ready to hop into your kitchen and whip up some creative, colorful, and delicious spring treats that will make this Easter festive and fun. Here are five twists to the Easter classics that will make you fall in love with Easter sweets all over again.

Peeps S’mores:

Ingredients:

•    Graham Crackers

•    Hershey’s chocolate bars

•    Peeps

Directions:

•    Break graham crackers in half. Set one half aside

•    Place one square of Hershey’s chocolate on the other half of the graham cracker.

•    Then place the peep on top of the graham cracker with the chocolate.

•    Microwave for about 20 seconds. Remove from microwave and place the second half of the graham cracker on top and squish down.

Rice Krispy Nests:

Ingredients:
•    1/4 teaspoon water
•    2-4 drops green food coloring

•    1/2 cup coconut flakes

•    3 tablespoons butter

•    1 package (10 ounces) marshmallows or 4 cups miniature marshmallows

•    6 cups Rice Krispies

•    1 package chocolate eggs

Directions:

•    In a small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.

•    In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

•    Add Rice Krispies. Stir until coated.

•    Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray.

• Shape mixture into individual cups, let them cool, and remove from pans.

•    Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs (best if served the same day).

A Vegetable Garden of Chocolate Covered Strawberries:

Ingredients:

Chocolate Strawberries

•    1 package of strawberries

•    1 bag of orange candy melts

•    Parchment paper

•    Plastic baggie

Chocolate Pudding Cups

•    Clear cups

•    Crushed Oreos

•    1 large box chocolate pudding

•    3 cups milk

Directions:

•    Line a baking sheet with parchment paper.

•    Melt the candy melts (whole bag 15-20 melts) by pouring them into a pan on low heat, stirring constantly with a rubber spatula. It may take at least five minutes. When the candy coating is completely smooth, remove from heat.

•    Grab strawberries by the stem, dip both sides in the chocolate, and place on parchment paper.

•    Let strawberries sit until chocolate is hard.

•    Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside.

•    Melt reserve candy melts in a pan on low— stirring constantly with a rubber spatula. •  •

• When done, pour the chocolate into the un-cut side of the baggie. Using a dish towel, squeeze the chocolate to the other side and gently drizzle the chocolate from side to side over the Strawberries on the parchment paper.

•    Prepare pudding cups by adding 2 tablespoons of crushed Oreos to the bottom of each cup. Make pudding as directed on the box. Pour pudding into a cup over crushed Oreos. Top with more crushed Oreos. Place strawberry in the center.

•    Refrigerate until ready to serve.

Peanut Butter Easter Eggs:

Ingredients:

•    1 (16 ounce) package of confectioners’ sugar

•    1 cup creamy peanut butter

•    1/4 cup butter

•    1 tablespoon milk

•    8 (1 ounce) squares semi-sweet chocolate

•    1 tablespoon shortening

Directions:

•    In a mixing bowl, combine confectioners’ sugar, peanut butter, butter, and milk until          blended.

•    Shape mixture into a bunch of smaller eggs (or two 1/2 pound eggs). Freeze eggs for one hour.

•    While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in the top of a double boiler with shortening. Melt over medium heat, stirring frequently until smooth.

•    Stick a long-tined fork on top of each peanut butter egg. Dip it in melted chocolate until covered and then drain on waxed paper.

•    When the eggs are cooled and hardened, decorate the eggs.