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Egg-scelent Easter Desserts

by Shaina Blakesley

Easter, April 1, is about to hop around the corner. You can celebrate Easter in your dorm with a few of your friends.

Gather up a few of your closest friends and spend the day searching for eggs throughout campus. You can also bring out the artist in you by dyeing and painting hard-boiled eggs.

If you can’t make it home this weekend, then treat yourself and a couple friends to some of these delicious Easter-inspired sweets.

Easy Easter Fudge


  • 1 (12 oz.) bag of chocolate chips
  • 1 (14 oz.) can of sweetened condensed milk
  • 1 bag of mini marshmallows
  • 1 (10 oz.) bag of mini Cadbury eggs
  • 1 teaspoon of vanilla


  • There are plenty of vegan chocolates that can be substituted in this recipe. Sunspire has a variety of really good semi-sweet chocolate baking chips, including dark chocolate.
  • You can substitute the condensed milk with sweetened condensed coconut milk.
  • Kraft Jet-Puffed marshmallows make several different sized marshmallows ranging from small to large that claim to be gluten-free, but always read the package first. Trader Joe’s also has a brand that is gelatin-free, which is safe for vegans to consume.
  • There are two good brands that make vegan creme eggs, Lagusta’s Luscious English Creme Eggs and Mama Ganache’s Creme-Filled Eggs. Mama Ganache’s dark chocolate caramel and dark chocolate peanut butter are vegan friendly.


  1. In a microwave-safe bowl, add together the chocolate chips and sweetened condensed milk.
  2. Microwave on high for two to three minutes. Stir the mixture until smooth.
  3. Add one and a half cups of mini marshmallows and stir only until evenly distributed, over mixing will cause the marshmallows to dissolve.
  4. Line an 8-by-8 inch pan with wax paper and pour half of the mini eggs in the bottom of the pan.
  5. Pour the chocolate mixture over the top and smooth it out.
  6. Scatter the remaining mini eggs on top.
  7. Chill for 30 to 45 minutes.
  8. Cut into pieces and enjoy.

Easter Egg Peanut Butter Pretzel Bites


  • 1 bag of waffle style pretzels
  • 1 bag of Hershey Kisses
  • 1 bag of Easter Peanut Butter Eggs M&Ms


  • Snyder’s and Glutino make gluten-free pretzels that can seamlessly be substituted for the pretzels in this recipe.
  • There are plenty of vegan chocolate brands out there, so you can pick your favorite ones.
  • You can also try Lagusta’s Luscious Peanut Butter Cream Filled Eggs or Vegan Treats Peanut Butter Cup Eggs.
  • You can use Just Born’s Peeps, which are gluten-free, to melt on top of the chocolate-covered pretzels. Unfortunately, Peeps are not vegan due to the gelatin contained in them, but if you want the added sweetness then you can try several of the vegan marshmallows.


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper and scatter the waffle style pretzels all over the baking sheet. Make sure none of the pretzels are overlapping or too close to one another, one centimeter between each pretzel is more than enough.
  3. Place one Hershey’s kiss on each pretzel. Place in the oven for about two minutes, but make sure you are watching to make sure the chocolate doesn’t melt to a liquid.
  4. While the chocolate is soft, quickly press a peanut butter M&M onto each pretzel.
  5. Let cool and enjoy.

Both recipes adapted from Her Campus.