GIANT PEEPS PLUSH RECIPES

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PEEPS® GIANT EASTER DESSERT CHARCUTERIE BOARD | READY SET EAT



PEEPS® Giant Easter Dessert Charcuterie Board | Ready Set Eat image

Go all out this year with this over-the-top charcuterie inspired dessert board! Bake Duncan Hines® Chewy Fudge Brownies and Strawberry Cake Mix in mini muffin tins, make chocolate covered strawberry cake truffles, a frosting dip for fresh fruit and dress your dessert board up with PEEPS® Brand Marshmallow Chicks and Bunnies and colorful candy!

Provided by ReadySetEat

Total Time 120 minutes

Prep Time 60 minutes

Yield 24

Number Of Ingredients 27

MINI BROWNIES:
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2 egg
1/2 cup vegetable oil
1/4 cup water
STRAWBERRY CAKE:
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
3 eggs
1 cup water
1/2 cup vegetable oil
CAKE TRUFFLES:
1 container (16 oz each) Duncan Hines® Classic Vanilla Creamy Home-Style Frosting, divided
1 pkg (12 oz each) semisweet chocolate morsels
1 teaspoon vegetable oil
rainbow sprinkles
FRUIT DIP:
4 ounces cream cheese, softened
1 pound fresh strawberries
1 pound seedless grapes
2 bags (1 oz) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
2 cups pretzels
1 pkg (10 oz each) candy-coated chocolate pieces
1 pkg (10 oz each) jelly beans
1 pkg (18 oz each) mini candy coated chocolate Easter eggs
2 pkgs (10 count) PEEPS® Marshmallow Chicks
2 pkgs (10 count) PEEPS® Marshmallow Bunnies

Steps:

  • BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil and 1/4-cup water until blended, about 50 strokes. Divide evenly into mini muffin pan. Bake 20 minutes. Cool 10 minutes, remove from pan and cool completely on wire rack.
  • STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners. Spray 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup water and 1/3-cup vegetable oil in a large bowl with an electric mixer until blended, about 30 seconds. Beat on medium speed 2 minutes.
  • Divide half of the cake batter evenly into mini muffin cups, filling about 3/4ths full. Pour remaining batter into 9x13-inch pan. Bake 14 to 17 minutes, until toothpick inserted in centers comes out clean. Cool completely.
  • CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in large bowl and stir in 1/2-cup frosting. Roll into balls, place on waxed paper-lined baking sheet. Freeze until firm, about 30 minutes.
  • Pour chocolate chips and 1 teaspoon oil into a large microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth.
  • Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and tap gently to let excess drip off. Place on baking sheet. Decorate with sprinkles. Freeze 10 minutes, until chocolate is set.
  • FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended. Frost mini strawberry cupcakes with remaining vanilla frosting.
  • Build and style dessert charcuterie board with fresh fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels and PEEPS® Marshmallow Chicks and Bunnies. Replenish Easter dessert board as needed.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 727

PEEPS® GIANT EASTER DESSERT CHARCUTERIE BOARD | READY SET EAT



PEEPS® Giant Easter Dessert Charcuterie Board | Ready Set Eat image

Go all out this year with this over-the-top charcuterie inspired dessert board! Bake Duncan Hines® Chewy Fudge Brownies and Strawberry Cake Mix in mini muffin tins, make chocolate covered strawberry cake truffles, a frosting dip for fresh fruit and dress your dessert board up with PEEPS® Brand Marshmallow Chicks and Bunnies and colorful candy!

Provided by ReadySetEat

Total Time 120 minutes

Prep Time 60 minutes

Yield 24

Number Of Ingredients 27

MINI BROWNIES:
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2 egg
1/2 cup vegetable oil
1/4 cup water
STRAWBERRY CAKE:
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
3 eggs
1 cup water
1/2 cup vegetable oil
CAKE TRUFFLES:
1 container (16 oz each) Duncan Hines® Classic Vanilla Creamy Home-Style Frosting, divided
1 pkg (12 oz each) semisweet chocolate morsels
1 teaspoon vegetable oil
rainbow sprinkles
FRUIT DIP:
4 ounces cream cheese, softened
1 pound fresh strawberries
1 pound seedless grapes
2 bags (1 oz) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
2 cups pretzels
1 pkg (10 oz each) candy-coated chocolate pieces
1 pkg (10 oz each) jelly beans
1 pkg (18 oz each) mini candy coated chocolate Easter eggs
2 pkgs (10 count) PEEPS® Marshmallow Chicks
2 pkgs (10 count) PEEPS® Marshmallow Bunnies

Steps:

  • BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil and 1/4-cup water until blended, about 50 strokes. Divide evenly into mini muffin pan. Bake 20 minutes. Cool 10 minutes, remove from pan and cool completely on wire rack.
  • STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners. Spray 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup water and 1/3-cup vegetable oil in a large bowl with an electric mixer until blended, about 30 seconds. Beat on medium speed 2 minutes.
  • Divide half of the cake batter evenly into mini muffin cups, filling about 3/4ths full. Pour remaining batter into 9x13-inch pan. Bake 14 to 17 minutes, until toothpick inserted in centers comes out clean. Cool completely.
  • CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in large bowl and stir in 1/2-cup frosting. Roll into balls, place on waxed paper-lined baking sheet. Freeze until firm, about 30 minutes.
  • Pour chocolate chips and 1 teaspoon oil into a large microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth.
  • Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and tap gently to let excess drip off. Place on baking sheet. Decorate with sprinkles. Freeze 10 minutes, until chocolate is set.
  • FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended. Frost mini strawberry cupcakes with remaining vanilla frosting.
  • Build and style dessert charcuterie board with fresh fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels and PEEPS® Marshmallow Chicks and Bunnies. Replenish Easter dessert board as needed.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 727

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