35+ Mouthwatering Easter Leftover Chocolate Recipes to Try This Year

Easter is a time of celebration, and with it comes an abundance of delicious chocolate eggs, bunnies, and other sweet treats.

But what happens when you have leftover chocolate after the festivities?

Instead of letting it sit in your pantry, why not transform it into something even more delicious?

From indulgent brownies and creamy ice creams to decadent truffles and fun desserts, there are countless creative ways to repurpose leftover Easter chocolate into mouthwatering treats.

Whether you’re looking for quick and easy recipes or something a bit more adventurous, this collection of 35+ Easter leftover chocolate recipes has you covered.

So, let’s dive into these irresistible ideas that will help you make the most of your leftover chocolate and keep the sweet celebrations going.

35+ Mouthwatering Easter Leftover Chocolate Recipes to Try This Year

Don’t let your leftover Easter chocolate go to waste!

With these 35+ creative and delicious recipes, you can turn that extra chocolate into treats that will satisfy your cravings and impress your family and friends.

Whether you’re baking, making no-bake treats, or whipping up decadent desserts, there’s no shortage of ideas to keep you enjoying the sweet leftovers from your Easter holiday.

Get creative, and indulge in these delicious recipes that will bring new life to your leftover Easter chocolate.

Chocolate Easter Egg Brownies

Transform those leftover chocolate Easter eggs into gooey, fudgy brownies! These brownies feature a rich chocolate base with chunks of your leftover Easter eggs, creating a fun and indulgent twist on the classic brownie. The result is a decadent dessert that’s perfect for using up any Easter chocolate you have left over.

Ingredients:

• 1 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 1/2 cups leftover Easter chocolate eggs (broken into chunks or chopped)
• Optional: 1/2 cup chocolate chips for extra richness

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix the melted butter and sugar until smooth and combined.
3. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped Easter chocolate pieces and optional chocolate chips.
7. Pour the batter into the prepared pan and spread it out evenly.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Let the brownies cool completely before slicing into squares.

These Easter egg brownies are a perfect way to repurpose leftover chocolate into something everyone will love. With the combination of fudgy texture and melty chocolate chunks, they’re sure to become a favorite treat for your next gathering or as a special snack for yourself. If you have extra Easter chocolate lying around, these brownies will make it vanish in no time!

Leftover Easter Chocolate Milkshake

This creamy, indulgent milkshake is a delightful way to use up your leftover Easter chocolate. Blending rich chocolate with ice cream creates a silky smooth drink that’s both satisfying and fun. Topped with whipped cream and extra chocolate shavings, this milkshake is a perfect treat for Easter leftovers.

Ingredients:

• 2 cups vanilla ice cream (or chocolate ice cream for an extra chocolatey flavor)
• 1 cup milk (more if needed for desired consistency)
• 1/2 cup leftover Easter chocolate (chopped into smaller pieces)
• 1/4 tsp vanilla extract (optional)
• Whipped cream (for topping)
• Chocolate shavings or sprinkles (for garnish)

Instructions:

1. In a blender, combine the vanilla ice cream, milk, and chopped Easter chocolate.
2. Blend until smooth. If the milkshake is too thick, add a little more milk until it reaches your desired consistency.
3. Pour the milkshake into glasses and top with whipped cream.
4. Garnish with chocolate shavings or sprinkles for extra flair.
5. Serve immediately with a straw or spoon.

The leftover Easter chocolate milkshake is a sweet, decadent drink that’s perfect for using up extra chocolate in a fun, indulgent way. It’s the ideal treat for a warm spring day or as a post-Easter dessert. This milkshake is rich, creamy, and guaranteed to be a hit with both kids and adults alike.

Chocolate Easter Egg Cookies

These soft and chewy cookies take your leftover Easter eggs to the next level. The chocolate Easter eggs melt into the dough, creating pockets of gooey chocolate in every bite. These cookies are quick to prepare, making them an easy and delightful way to use up any leftover Easter candy.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup leftover Easter chocolate (broken into small chunks)
• Optional: 1/2 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, and beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Gently fold in the leftover Easter chocolate pieces and mini chocolate chips, if using.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Easter egg cookies are the perfect balance of soft, chewy, and chocolatey. The chunks of leftover Easter chocolate bring a wonderful texture and sweetness to each bite. These cookies make for a simple yet satisfying dessert that’s easy to prepare and even easier to devour. Next time you have leftover Easter chocolate, these cookies will be the first thing you make!

Chocolate Easter Egg Cupcakes

These Chocolate Easter Egg Cupcakes are a fun and festive way to use up any leftover chocolate from Easter. The moist, rich chocolate cupcakes are filled with chunks of chocolate and topped with a decadent chocolate frosting. Perfect for spring gatherings or as an afternoon treat, these cupcakes are sure to be a hit with everyone.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or regular milk with a splash of lemon juice)
• 1/2 cup leftover Easter chocolate (chopped into small pieces)

Chocolate Frosting:

• 1/2 cup unsalted butter (softened)
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat well.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Gently fold in the chopped leftover Easter chocolate pieces.
6. Fill the cupcake liners about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.

Chocolate Frosting:

1. In a bowl, beat the butter and cocoa powder until smooth.
2. Gradually add the powdered sugar, alternating with the milk. Add the vanilla extract and a pinch of salt, and beat until smooth and fluffy.
3. Frost the cooled cupcakes with the chocolate frosting.

These Chocolate Easter Egg Cupcakes are a delightful way to use up leftover chocolate while creating an indulgent treat. The combination of rich chocolate cupcakes and creamy frosting makes them a crowd-pleaser for any occasion. With a festive chocolate surprise inside each cupcake, they’re sure to become a favorite Easter recipe!

Chocolate Easter Egg Rice Krispies Treats

Turn leftover Easter chocolate into a nostalgic and easy treat with this Chocolate Easter Egg Rice Krispies Treats recipe. The chocolate adds a rich and gooey twist to the classic crispy cereal bars, making them extra indulgent. Whether you’re looking for a quick dessert or a fun snack, this recipe is perfect for using up Easter chocolate.

Ingredients:

• 3 cups Rice Krispies cereal
• 2 cups leftover Easter chocolate (chopped into small pieces)
• 3 tbsp unsalted butter
• 1 bag (10 oz) mini marshmallows
• 1/2 tsp vanilla extract

Instructions:

1. Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large saucepan, melt the butter over medium heat. Add the marshmallows and stir until completely melted and smooth.
3. Remove the pan from heat and stir in the chopped leftover Easter chocolate. Continue stirring until the chocolate is completely melted and the mixture is smooth.
4. Add the Rice Krispies cereal to the saucepan and mix until the cereal is evenly coated with the marshmallow and chocolate mixture.
5. Pour the mixture into the prepared baking dish and press it down gently with a spatula to flatten it into an even layer.
6. Let the treats cool to room temperature before cutting into squares.

These Chocolate Easter Egg Rice Krispies Treats are a fun and easy way to use up leftover chocolate. The combination of gooey chocolate and crispy cereal creates a satisfying texture, and the sweet marshmallow flavor complements the richness of the chocolate perfectly. These treats are great for sharing or as a simple, satisfying snack anytime.

Chocolate Easter Egg Truffles

These Chocolate Easter Egg Truffles are a luxurious way to repurpose your leftover Easter chocolate. With a smooth, creamy ganache center and a crunchy chocolate coating, these truffles are indulgent and fun to make. You can customize them with different toppings, making them perfect for Easter or any special occasion.

Ingredients:

• 1 1/2 cups leftover Easter chocolate (chopped into small pieces)
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Cocoa powder, sprinkles, or crushed nuts for coating (optional)

Instructions:

1. Place the chopped Easter chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to melt. Stir until smooth and glossy.
4. Stir in the vanilla extract and let the ganache cool to room temperature, then refrigerate for at least 2 hours or until firm enough to roll into balls.
5. Once the ganache has firmed up, use a spoon or melon baller to scoop out small portions and roll them into smooth balls.
6. Roll the truffles in cocoa powder, sprinkles, or crushed nuts for a fun finish.
7. Store the truffles in an airtight container in the refrigerator.

These Chocolate Easter Egg Truffles are the perfect way to elevate your leftover chocolate into a fancy treat. With their smooth and creamy ganache centers and customizable coatings, they make a great gift or a luxurious indulgence for yourself. Easy to make and impressively delicious, these truffles will quickly become a favorite for any chocolate lover.

Chocolate Easter Egg Mousse

This velvety chocolate mousse made from leftover Easter eggs is a decadent and indulgent dessert that’s perfect for any chocolate lover. With a light and airy texture, this mousse is easy to prepare and makes a luxurious treat. You can serve it in individual cups for a beautiful presentation at your next dinner or spring celebration.

Ingredients:

• 1 1/2 cups leftover Easter chocolate (chopped into small pieces)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Whipped cream (for topping, optional)
• Chocolate shavings (for garnish, optional)

Instructions:

1. Melt the chopped Easter chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
2. Allow the melted chocolate to cool slightly, but not harden.
3. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form.
4. Gently fold the whipped cream into the cooled melted chocolate until well combined. Be careful not to deflate the mixture.
5. Spoon the mousse into individual serving cups and refrigerate for at least 1 hour to set.
6. Before serving, top with whipped cream and garnish with chocolate shavings if desired.

This Chocolate Easter Egg Mousse is an elegant and smooth dessert that’s ideal for using up leftover Easter chocolate. The creamy texture and rich chocolate flavor create a perfect balance, and it’s simple to make with just a few ingredients. The mousse can be a showstopper at a spring party or a delightful end to a family meal. Its light and airy consistency make it an elegant treat anyone can enjoy!

Chocolate Easter Egg Fudge

This Chocolate Easter Egg Fudge is an irresistible, melt-in-your-mouth treat that’s perfect for Easter leftovers. The rich and creamy fudge combines your leftover chocolate with sweetened condensed milk and butter, making it extra smooth. Cut it into bite-sized squares for an easy snack or gift!

Ingredients:

• 2 cups leftover Easter chocolate (chopped into small pieces)
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a medium saucepan, melt the butter over low heat. Add the sweetened condensed milk and stir until combined.
3. Add the chopped leftover Easter chocolate and continue stirring until fully melted and smooth.
4. Stir in the vanilla extract and a pinch of salt.
5. Pour the mixture into the prepared baking pan and spread it out evenly.
6. Let the fudge cool at room temperature, then refrigerate for at least 2 hours to set.
7. Once firm, cut the fudge into small squares and serve.

This Chocolate Easter Egg Fudge is a rich and creamy treat that takes minimal effort to make but offers maximum indulgence. The smooth, melt-in-your-mouth texture and the sweet combination of chocolate and condensed milk make this fudge an irresistible treat. It’s great for sharing, gifting, or enjoying as a snack. A perfect way to transform leftover Easter chocolate into a sweet, easy-to-make dessert!

Chocolate Easter Egg Pancakes

Take your morning pancakes to the next level by adding bits of leftover Easter chocolate to the batter! These Chocolate Easter Egg Pancakes are warm, fluffy, and filled with gooey chocolate pockets. They’re an exciting breakfast or brunch idea for anyone who loves chocolate and wants to make the most of their Easter chocolate leftovers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• 1 cup leftover Easter chocolate (chopped into small chunks)
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Gently fold in the chopped leftover Easter chocolate chunks.
5. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Serve hot with your favorite pancake toppings, such as syrup, whipped cream, or additional chocolate.

Chocolate Easter Egg Pancakes are a fun and delicious twist on the traditional breakfast. The melted chocolate bits in every bite make these pancakes extra indulgent, and they’re sure to satisfy any chocolate cravings. Perfect for Easter brunch or a special weekend breakfast, this recipe is a delicious way to make use of any leftover chocolate in your kitchen. A fluffy, chocolate-filled start to your day!

Chocolate Easter Egg Brownies

Transform your leftover Easter chocolate into a decadent brownie treat! These Chocolate Easter Egg Brownies are rich, fudgy, and packed with chocolate chunks that melt into gooey pockets of deliciousness. Whether you’re looking to make a quick dessert for a party or just treat yourself to a chocolate fix, these brownies are sure to hit the spot.

Ingredients:

• 1 cup leftover Easter chocolate (chopped into small pieces)
• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, beating well to combine.
3. In another bowl, sift together the flour, cocoa powder, salt, and baking powder.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
5. Stir in the chopped leftover Easter chocolate.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool in the pan before cutting into squares.

These Chocolate Easter Egg Brownies are a rich and indulgent way to repurpose leftover chocolate. The fudgy texture and gooey chocolate bits inside make these brownies irresistible. Whether served warm with a scoop of ice cream or enjoyed on their own, these brownies are perfect for any occasion where chocolate is the star!

Chocolate Easter Egg Cookie Dough Truffles

If you’re craving a treat that’s part cookie dough, part chocolate indulgence, these Chocolate Easter Egg Cookie Dough Truffles are the perfect recipe. Made with edible cookie dough that’s safe to eat raw and studded with chunks of your leftover Easter chocolate, these truffles offer the best of both worlds. They’re a fun and easy way to enjoy chocolate without turning on the oven.

Ingredients:

• 1 cup leftover Easter chocolate (chopped into small pieces)
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp milk
• 1 1/4 cups all-purpose flour (heat-treated to kill bacteria)
• 1/4 tsp salt
• 1/2 cup mini chocolate chips (optional)

Instructions:

1. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the vanilla extract and milk, mixing until combined.
3. Gradually add the flour and salt, stirring until the dough comes together.
4. Gently fold in the chopped leftover Easter chocolate and mini chocolate chips (if using).
5. Roll the dough into bite-sized balls and place them on a baking sheet lined with parchment paper.
6. Refrigerate the truffles for at least 1 hour to firm up.
7. Once set, enjoy them as is, or dip them in melted chocolate for an extra indulgent treat.

Chocolate Easter Egg Cookie Dough Truffles are a fun, no-bake dessert that allows you to enjoy the raw cookie dough experience while indulging in leftover chocolate. They’re rich, sweet, and have the perfect combination of creamy dough and chocolate chunks. These truffles are perfect for snacking, gifting, or serving at parties—without having to turn on the oven!

Chocolate Easter Egg Parfaits

Chocolate Easter Egg Parfaits are a decadent and easy-to-make dessert that’s perfect for using up leftover Easter chocolate. Layers of whipped cream, crushed chocolate, and cake or cookie crumbs come together to create a visually stunning and delicious treat. These parfaits are an excellent choice for serving at a dinner party or as a fun, personalized dessert.

Ingredients:

• 2 cups leftover Easter chocolate (chopped into small pieces)
• 2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup crumbled cake or cookies (such as sponge cake, brownies, or graham crackers)
• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. In serving glasses or bowls, layer a few tablespoons of crumbled cake or cookies at the bottom.
3. Top with a spoonful of whipped cream and a few pieces of chopped leftover Easter chocolate.
4. Repeat the layering process until the glasses are filled.
5. Finish with a dollop of whipped cream and a sprinkle of chocolate pieces on top.
6. Garnish with fresh berries or mint leaves if desired.
7. Refrigerate for 30 minutes to allow the layers to set before serving.

These Chocolate Easter Egg Parfaits are a simple yet elegant dessert that’s bursting with flavor and texture. The layers of creamy whipped topping, crunchy cake or cookie crumbs, and gooey chocolate make each spoonful a delightful treat. Whether you’re hosting a gathering or indulging in a solo dessert, these parfaits will elevate any occasion and provide the perfect use for your leftover Easter chocolate!

Chocolate Easter Egg Stuffed Crepes

These Chocolate Easter Egg Stuffed Crepes are a deliciously indulgent breakfast or dessert option. The soft and thin crepes are filled with melted leftover Easter chocolate, creating a rich, gooey center that’s perfectly complemented by a dusting of powdered sugar. Add a dollop of whipped cream or fresh fruit on top for a complete, mouthwatering treat.

Ingredients:

• 1 cup leftover Easter chocolate (chopped into small pieces)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 2 tbsp melted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Powdered sugar (for dusting)
• Whipped cream or fresh fruit (for garnish, optional)

Instructions:

1. In a medium bowl, whisk together the eggs, milk, melted butter, sugar, salt, and vanilla extract.
2. Gradually add the flour to the wet ingredients, stirring until smooth. Let the batter rest for 10-15 minutes.
3. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
4. Pour a small amount of batter into the skillet and swirl to coat the bottom evenly. Cook for about 1-2 minutes, or until the edges begin to lift. Flip and cook for an additional 30 seconds.
5. Remove the crepe from the pan and set it aside. Repeat with the remaining batter.
6. To assemble, place a few pieces of leftover Easter chocolate in the center of each crepe and fold the edges over to encase the chocolate.
7. Return the stuffed crepes to the pan for 1-2 minutes, allowing the chocolate to melt.
8. Dust with powdered sugar and serve with whipped cream or fresh fruit, if desired.

Chocolate Easter Egg Stuffed Crepes are a fun and decadent way to use up leftover chocolate. The combination of the warm, gooey chocolate center and the delicate crepe makes for a delightful treat, perfect for brunch, breakfast, or dessert. The ability to customize with toppings like whipped cream or fresh berries makes this recipe an even more versatile and indulgent option.

Chocolate Easter Egg Ice Cream

Turn your leftover Easter chocolate into a creamy, indulgent homemade ice cream that’s sure to impress. This no-churn Chocolate Easter Egg Ice Cream is easy to make and features chunks of chocolate mixed into a silky vanilla ice cream base. It’s the perfect frozen treat to enjoy on a warm spring day or as a sweet ending to any meal.

Ingredients:

• 2 cups leftover Easter chocolate (chopped into small pieces)
• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large mixing bowl, whisk the heavy cream until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt.
3. Gently fold the whipped cream into the condensed milk mixture until smooth.
4. Stir in the chopped leftover Easter chocolate.
5. Pour the mixture into a loaf pan or airtight container and spread it out evenly.
6. Cover and freeze for at least 4 hours, or until firm.
7. Scoop and serve the ice cream with additional chocolate chunks or your favorite toppings.

This Chocolate Easter Egg Ice Cream is a fun, creamy, and satisfying way to use up any leftover chocolate. It’s incredibly easy to make with just a few ingredients, and the no-churn method means you don’t need an ice cream maker. The chunks of melted chocolate add a delightful richness to the smooth, creamy base, making it an irresistible frozen dessert for any chocolate lover.

Chocolate Easter Egg S’mores Bars

These Chocolate Easter Egg S’mores Bars are a twist on the classic s’mores, turning leftover Easter chocolate into a gooey, delicious treat. With a graham cracker crust, a layer of melted chocolate, and a topping of toasted marshmallows, these bars bring the campfire classic to the kitchen in a fun, easy-to-make format.

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 cups leftover Easter chocolate (chopped into pieces)
• 1 1/2 cups mini marshmallows
• 1/4 cup chocolate chips (optional, for extra chocolatey goodness)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared baking pan to form a crust.
3. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool slightly.
4. Evenly distribute the chopped leftover Easter chocolate over the crust.
5. Return the pan to the oven for 3-5 minutes to allow the chocolate to melt.
6. Remove from the oven and sprinkle the mini marshmallows over the melted chocolate.
7. Place the pan under the broiler for 1-2 minutes, or until the marshmallows are golden and toasted. Keep an eye on them to prevent burning.
8. Allow the bars to cool completely before cutting into squares.

Chocolate Easter Egg S’mores Bars combine the best of two worlds—chocolate and marshmallows in a delightful, easy-to-make dessert. The graham cracker crust provides a crunchy base, while the melted chocolate and toasted marshmallows create a deliciously gooey and indulgent topping. These bars are perfect for sharing at a party or enjoying with family and friends as a nostalgic treat with a modern twist!

Note: More recipes are coming soon!