Terrific Easter Basket Treats : Ice Cream, Cookie, Mint Cream Snacks Are Easy to Make

As Peter Cottontail hops closer, he brings with him some delightful holiday treats to add to children’s Easter baskets.

Butterscotch Ice Cream, Chocolate Turtle Cookies and Chocolate Mint Creams are easy enough for children to make. With moms and dads gathered in the kitchen to help, it can be a fun and delicious experience for the entire family.

BUTTERSCOTCH ICE CREAM

1 quart vanilla ice cream, softened

1/2 cup butterscotch flavored pieces, chopped

1/2 cup chopped toasted walnuts

1/2 cup chopped toasted coconut

Combine ice cream, candy pieces, nuts and coconut in large bowl. Stir until well blended. Pour into airtight container and freeze until firm. Makes about 1 quart.

CHOCOLATE TURTLE COOKIES

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup semisweet chocolate pieces

1/3 cup butter or margarine, softened

1/2 cup sugar

1 egg

8 dozen pecan halves

Combine flour, baking powder and salt in small bowl. Set aside.

Combine 1/2 cup chocolate pieces and butter in top of double boiler over hot, not boiling water. Stir until morsels are melted and mixture is smooth. Transfer to small bowl.

Stir in sugar and egg and beat with wooden spoon. Stir in flour mixture, mixing well.

For each cookie, place 3 pecan halves with ends touching at center on baking sheet. Drop rounded teaspoon batter in center of pecans and bake at 350 degrees 8 to 9 minutes.

Meanwhile, over hot not boiling water, melt remaining 1/2 cup chocolate, stirring until smooth. Place 1/4 teaspoon melted chocolate in center of each cookie. Makes about 2 1/2 dozen.

CHOCOLATE MINT CREMES

2 cups milk chocolate pieces

1/4 cup sour cream

2 1/2 tablespoons mint-flavored liqueur

Place chocolate pieces in top of double boiler over hot not boiling water. Stir until smooth. Remove from heat and blend in sour cream. Stir in mint liqueur and transfer to small bowl. Chill until thick, about 30 minutes.

Fill pastry bag fitted with decorative tip with mixture and pipe 1-inch candies onto foil-lined baking sheets. Chill until ready to serve. Roll in chopped nuts, if desired. Makes about 3 1/2 dozen.