HONOLULU Family Easter Recipe: Chocolate-Covered Barnyard Marshmallows

Make marshmallow and chocolate critters that are oh-so-sweet.

These chocolate-covered marshmallows receive an adorable upgrade with candy eyes and colorful coconut.

Ingredients

• Large marshmallows
• Mini marshmallows
• Green food coloring
• Coconut flakes
• White chocolate candy melts
• Pink and yellow sugar sprinkles
• Brown and orange candies
• Mini candy eyeballs
• Black icing
• Toothpicks

Directions

Melt white chocolate as directed on the package.

Lamb:

1. Slice a thin piece of the large marshmallow to use as the head.
2. Apply a thin layer of candy melts to the rest of the marshmallow and roll in coconut flakes.
3. Use the candy melts to attach the eyes to the head and the head to the body.
4. Snip the edge of a mini marshmallow to use for ears.
5. Add decorating icing for a nose.
6. Use melts to glue four brown candy pieces on as legs.

Pig:

1. Apply a thin layer of candy melts to a large marshmallow and roll in pink sanding sugar.
2. Cut a mini marshmallow in half diagonally for ears. Apply a thin layer of candy melts to those and another mini marshmallow and roll in pink sugar.
3. Use candy melts to attach the eyes, ears and snout to the head.
4. Draw on nose with decorating icing.
5. Use melts to glue four orange candy pieces on as legs.

Duck: 

1. Slice a large marshmallow in half.
2. Apply a thin layer of candy melts to both parts and roll in yellow sugar sprinkles.
3. Cut orange candy pieces in half to create beaks.
4. Use candy melts to attach eyes and beak to the head, then to attach the head to the body.
5. Add two orange candy pieces as arms.

Find more crafts by Emily Abad at Instagram.com/uniquecraftdesigns.

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