S'mores Cookies

Ingredients:

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3 extra large egg whites
• 1 Tbsp vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped pecans (or chopped teddy grahams)
• 1 cup mini marshmallows

Preparations:

1. Line two sheet pans with parchment paper.
2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in salt, egg whites, and vanilla and whisk until combined. Fold in the chocolate chips and pecans.
3. Scoop out small mounds, roughly 2 Tbsps, on to the parchment paper then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
4. Meanwhile, preheat the oven to 350 degrees F. 
5. Bake for 12-13 minutes, rotating the trays 180 degrees midway through. You'll know they're done while the entire surface of the cookie is lighter in color. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.

S'mores Pops

Ingredients:

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 6 to 9 cinnamon sugar graham crackers
• lollipop sticks (available in cake decorating section of craft stores)

Preparations:

1. Stick the lollipop sticks until they are securely in the middle of the marshmallows. 
2. Place the graham crackers in a strong ziplock bag, and use a rolling pin to crush them until they are crumbs. Don't crush them until they are powder. Then, pour in a small bowl.
3. Heat the chocolate chips in the microwave, in 15 second intervals, until they are melted.
4. While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered.  
5. Gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated.  
6. Place on a plate or on wax paper to let cool and dry.

Reese's Rice Krispy Treats

Ingredients:

• 3 cups Rice Krispies 
• 3 cups Cocoa Krispies
• 12 oz Mini Peanut butter cups
• 1 bag (10.5-oz) miniature marshmallows
• 0.25 cup (2 ounces) unsalted butter
• 1.25 cups creamy peanut butter 
• 2 cups chocolate chips

Preparations:

1. Prepare a 9 x 13 pan with cooking spray.
2. In a large bowl, mix the cereal and mini peanut butter cups.
3. Melt the marshmallows and butter together in a medium saucepan over medium heat.  Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal.
4. Pour the cereal mixture into the prepared pan and evenly press into the pan.
5. In a small sauce pan melt the peanut butter and chocolate over low heat, stirring to combine.  Pour the melted chocolate over the cereal mixture, spreading with a rubber spatula to cover.
6. Place it in the refrigerator for about 1/2 hour to set up, then enjoy!

Easter Popcorn

Ingredients:

• 6 cups popped popcorn
• 2 cups coarsely chopped pretzels
• 1 cup granulated sugar
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1/4 cup water
• 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup miniature marshmallows
• 1 1/2 cups Easter M&M's

Preparations:

1. In a large bowl, combine popcorn and pretzels. Set aside. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a boil over medium high heat. Boil, undisturbed, until mixture is amber in color, for about 8-12 minutes. Remove pan from heat and slowly pour in the heavy cream. Be careful because the mixture will bubble up. Stir until smooth and add vanilla extract, and marshmallows. Stir until marshmallows are melted and mixture is smooth.
2. Pour caramel mixture over popcorn and pretzels and gently stir with a rubber spatula until popcorn is well coated. Stir in the pretzel M&M's. Transfer mixture to a greased large baking sheet and sprinkle with sea salt. Refrigerate.