Connie’s Easter Avalanches

Hey Y’all,

Spring has Sprung!  The Bluebonnets are gorgeous, so hopefully you’ve taken your pics!

Easter is just around the corner!   I love Easter!   Of course, the bunnies, & jelly beans are faves, but most especially, Easter gives me Joy because I know “Jesus is Risen”!   

You may be surprised to know I have special recipes I make every Easter.  LOL! One of those recipes is featured in this week’s video. Marco & Keira are awesome helpers in spite of Keira’s cough due to allergies.  She’s a trooper!

Remember the avalanche video we made last year with cuties, Landon & Elin Thigpen?  Here’s the link to that video & recipe.  To make Easter avalanches, just add some Cadbury caramel-filled eggs & Easter pastel M&M’s. 

Please send pics of your Easter Avalanches.  You know how much I love hearing from you.

Stay tuned for another guest chef to be in the kitchen with me making one of our favorite side dishes for the Nelson Easter dinner.  

FYI:  I’M NOT A QUITTER, FRIENDS!

I’m still waiting for someone to reach out to me and say,

“BLAKE SHELTON ISCOMING TO

CONNIE’S TRUFFLE HOUSE IN AUSTIN, TEXAS”!

Someone out there can make this happen & win a dessert every month for one year from the Truffle Kitchen.  Can’t wait to find out who wins this challenge!  

Have a great day!

Love y’all,
connie

Connie’s Easter Avalanches (Gluten Free)

Connie
These bars make great gifts!
Course Dessert
Cuisine American

Ingredients
  

  • 2 bags white chocolate chips (I like Nestle & Ghiradelli)
  • 2 bars Lindt white chocolate (chopped)
  • 6-8 Lindor individually wrapped truffles: white chocolate, milk & fudge swirl are great!
  • 1 cup (more or less) of creamy or crunchy peanut butter
  • 1 – 1 ½ cups marshmallows
  • 1-2 cups Rice Krispies cereal
  • 1 cup chopped pecans (cashews & macadamia nuts are good, too)
  • 1 cup M&M’s plain (pastel colored)
  • ½ cup Mini Cadbury Cream Eggs
  • Mini chocolate chips to decorate the top
  • Mini M&M’s for decorating
  • Sprinkles for decorating the top work, as well!

Instructions
 

  • In a large glass bowl, combine chocolate chips, chopped white chocolate bars and melt.  Stir to combine. (You can melt the chocolate in the microwave, in short intervals or in a glass bowl over simmering water. If you use the simmering water – double boiler method- be sure not to let any drops of water get into the bowl of chocolate. This will cause it to “seize” and become unworkable).
  • Add the Lindor white chocolate truffles and Cadbury mini cream eggs, microwave for about 15 seconds, stir to combine.
  • Next, add peanut butter to the white chocolate mixture & microwave for about 20 seconds.  Stir to combine.
  • Then add the marshmallows, microwave for 25-30 seconds.  Stir to combine.
  • Now, the fun begins: Stir in the rice krispies, pecans & plain M&M’s. If you add peanut M&Ms, keep in mind they are harder to cut through later on.
  • Pour into a foil-lined (very lightly sprayed) 13 x 9 inch pan.
  • Sprinkle the top with mini chocolate chips & mini M’M’s. Pat down lightly with the back of a spoon.
  • Let “set” up or chill in frig for short time.  Lift out of pan & remove foil.  Cut into pieces. 
    For Easter, we cut a few with spring and Easter cookie cutters, then cut the left overs into bite size squares! Enjoy!
Keyword celiacbaking, glutenfree, homemade, kidapproved, ricekrispietreat

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