Easter Brownie Baskets

Easter is one of my most favorite holidays. I love the feeling at this time of year when winter is over and new life is growing everywhere. Easter candy is a weakness of mine also, eggs filled with marshmallow or yummy goo that looks like egg....yummmmm. Anywho back to today's post, I made a variation of this recipe last year and then had the idea of turning them into little baskets. Enjoy!

Easter Brownie Baskets

WHAT YOU NEED

1 box brownie mix (Family Size that makes a 9x13 pan. I used Pillsbury Chocolate Fudge.)
1 can of cream cheese frosting or whatever kind you like
Sweetened Coconut colored with green food coloring
Twizzler Pull-In Peel licorice for handle
Jelly Beans, Sweet Tart Bunnies and Chicks, Mini Robin Eggs or whatever Easter candy you like.

HOW TO DO IT

Prepare brownie mix from the directions on the package. Line mini muffin pan with mini cupcake liners. Fill each liner with brownie batter about 3/4 full. Bake at 350 for 10-15 minutes. This is the important part DO NOT OVER BAKE. Remove brownies from oven, while still warm take a small spoon and make a well in the middle for the frosting. After the brownies have cooled frost with frosting.

Sprinkle colored coconut on frosting. Cut licorice to desired size, stick in frosting and place candies in basket.

Makes about 37 mini cakes

Pictures and Recipe by Me

Peanut Butter Cup Pie

I think I could eat this pie all by myself...... Peanut Butter Cup Pie
1 pkg. (8 oz.)Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
3 squares BAKER'S Semi-Sweet Chocolate (or semi-sweet chocolate chips)

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.

MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Recipe adapted from Kraft Foods