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Easter Recipes
Marshmallow Easter Basket
INGREDIENTS
Approximately 20-30 yellow, lavender,
pink and/or
white marshmallow chicks
2 cups confectioners' sugar
1 (10 ounce) bag jelly beans
1 small bag shredded white coconut
Green food coloring
PREPARATION
1. Take four marshmallow chicks that are still connected and
flatten with palm of your hand to create a bottom for the basket.
Assemble still-connected chicks around the perimeter of the
bottom of the basket (approximately 12-15 chicks).
2. In a small bowl, mix 2 cups of confectioners'
sugar with enough water to make a thick icing. Place the icing
in a plastic sandwich bag and snip the end of the bag. To hold
the sides to the bottom, squeeze the icing around the perimeter
of the basket. For any gaps between the basket and bottom, place
a jelly bean in the hole and squeeze icing around. Place basket
in refrigerator until icing has hardened, about 3 hours.
3. When icing has hardened, remove basket
from the refrigerator. Mix drops of green food coloring with
coconut to resemble grass and fill basket with coconut, marshmallow
chicks and jelly beans (and anything else you choose).
