So here’s the thing. I’m not a crafty mom. I have my strengths… but they do not include the patience to sit and weave pot holders or finger paint Easter Bunny masks with my two-year-old. So the fact that I made these Easter pops and dyed Easter eggs this year with my young-un’ this morning is a BIG deal! I’m patting my own back copiously right now.
Just call me Martha Stewart! (Actually if you want to see my last attempt/flop at a Martha recipe, here it is. Eat your heart out!)
Anyway, before I wear myself out with all this back-patting, I’ll confess that these Sweet n’ Salty Easter Pops are actually super easy to make. The recipe only uses four ingredients and a few “supplies.” (I found the lollipop sticks on Amazon here!) It does NOT involve baking a whole cake and then crumbling it up and blending it with icing (a la: cake balls.) Nor does it involve painstakingly smashing Oreos to a pulp and getting the biceps-burn of the century trying to mash the crumbs together with a block of cream cheese (a la: Oreo truffles.) THANK GOODNESS! All it requires is the ability to make a little peanut butter and cracker sandwich, freeze it, and dip it in candy coating.
Speaking of candy coating… I am generally NOT a proponent of the stuff, or any “food” product containing trans fats and insane amounts of preservatives. But for today’s purposes, there is literally no other product that can achieve the same bright white and perfectly hardened finished coating as almond bark. So, alas, I allowed almond bark into my home, just this once. I advise you to treat these treats with caution and enjoy just a taste! It’s handy that they come in perfect little pre-portioned servings! But if you can’t eat just one or two, then eat none. (Haha! I sure am doing a great job as a PR rep for my own recipe here. “Don’t eat this! I’m warning you! Stay away!”) What I’m trying to say is, exercise moderation.
And, oh yeah, did I mention that I originally made and photographed this recipe last year when I was compiling the recipes for the 2015 Pretty/Hungry Recipe Calendar? So now I need to go hide under my covers and cry because, when I pulled up these photos to use in today’s post, I saw these ones of my firstborn baby eating an Easter Pop and my heart broke into a thousand pieces. She is a BABY here!!! And today, she placed her own Easter eggs into the cups of dye by herself!!! This baby is not old enough for that nonsense!
Last Easter was a tough one for me, for lots of personal reasons. And this year has had its share of heartaches as well. But there is also a lot to celebrate in my life! Most importantly the salvation that Jesus brought to the world when he came and sacrificed himself and then ROSE and proved he was indeed the son of God! OH, Praise!! And second most importantly, the birth of my second daughter. Life is sweet. And I hope you’re savoring that sweetness to the fullest on this holiday weekend.
Lots of Love,
- 48 Town House oval-shaped crackers
- 1 jar peanut butter
- 1 package (16 oz.) almond bark
- 24 lollipop sticks
- assorted sprinkles and candies
- wax paper
- plate or sheet pan (make sure it will fit into your freezer)
- Spread a generous dollop of peanut butter onto the inner side of 24 of the crackers. Place a lollipop stick into the peanut butter (halfway up the length of each cracker.) Place the remaining 24 crackers on top of the peanut butter and lollipop sticks, to create 24 sandwich pops. Lay each onto a layer of wax paper on a plate or sheet pan and freeze for at least 30 minutes. Meanwhile, roughly chop the almond bark and melt it in the microwave in a large, shallow bowl. (Melt in 20-second increments, stirring in between each heating, until the bark is smooth and liquid.) Use a fork to lower each frozen pop into the almond bark, and use a spoon to ladle bark over any remaining exposed spots. Then lightly tap the fork on the side of the bowl so that the almond bark spreads smoothly and evenly over each pop. Lay each dipped pop back onto the wax paper and immediately coat with sprinkles or candies to decorate. Allow pops to harden at room temperature or in the refrigerator. Serve within 1 week, or store in the freezer for up to 6 months.
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