‘Tis the season for that sugar-coated, neon-colored, marshmallow goodness that we all know as PEEPS! Either you love ‘em or you don’t. I happen to LOVE them! I have loved them ever since I was a little girl, so when I was invited by Michelle and Christi to participate in the Spring Hop Along PEEPS Party I was happy to join!
When I think about marshmallows the first thing that comes to mind is S’mores, but they have always been considered a winter treat, right?
Well, why not put a little Spring in your S’mores?
What better way to transform S’mores from season to season than by incorporating PEEPS?
The key to these yummy little creations is to let the PEEPS sit out for a day or so so that they can harden just a bit before you cut them. If you try to cut them when they’re fresh out of the package you’re going to have a big mess on your hands, I’m afraid. Wait a day and your PEEPS will spring right back into shape for you.
Next up are the graham crackers, which you’ll divide into rectangles and dip into melted white bark coating. I used Ambrosia white chocolate bark coating for this and I liked it so much better than Wiltons! It melted so smoothly! Add some pastel confetti sprinkles or sugar sprinkles for color. Allow them to dry on a sheet of waxed paper for several minutes.
Now it’s time to put your S’More PEEPS together! Stick your graham cracker right in between a top and a bottom of one of the PEEPS and squish them together. Make sure the tail goes in the back. They’ll stay together nicely because of the sticky marshmallow inside! You have a reverse s’more that’s sure to please!
Aren’t they adorable?
Levi says, “They taste like cupcakes!”
I’m not going to lie… they’re really good!
Enjoy making and EATING these PEEPS S’mores and you’ll be saying
“S’More PEEPS, Please!”
Ready for more fabulous PEEPS recipes and ideas??? Visit the following websites, each is sharing an amazing PEEPS post for you today, so hop on over and check them all out! Don’t forget to enter to win a fabulous PEEPS Prize Pack as well! Happy Spring!