Chocolate Easter Chicks
It’s a fact: kids love chocolate sandwich cookies (and so do we), so how can you go wrong with our chocolate Easter chicks? Chocolate sandwich cookies drenched in oh so sweet candy melts and decorated with sweet faces make this fun food snack just the thing for your holiday kids’ table.
We like using candy melts instead of candy coating—they take a little longer to harden but that means it’s easier to manipulate if you choose to decorate your chicks with jellybeans or candy eyes. The colors are more consistent and we think they taste much better than candy coating. What do you think?
Melting the candy in the microwave makes it easy, as long as you don’t overheat it. Follow the package instructions and melt those babies down to the consistency of thin pudding.
We suggest using a fork instead of a spoon to dip and coat the cookies. It’s easier to lift the cookies out of the frosting and won’t waste a precious drop of it as it would with a spoon.
As far as piping goes, you’re not a contestant on Cupcake Wars so don’t panic! A little practice on waxed paper will make you a pro in no time at all. And, don’t worry about a mess filling the bag or with cleanup. Use a disposable piping bag, place it in a drinking glass, fold the sides over the rim then pour in the icing with the aid of a spatula. When you’re finished using the icing, just throw away the bag!
Once these chicks are decked out, watch for the look of surprise with the first bite. Cookies never looked (or tasted) this good.
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Chocolate Easter chicks recipe
Ingredients
- 15.4 oz package double-stuffed chocolate sandwich cookies
- 12 oz package blue candy melts
- 12 oz package yellow candy melts
- 12 oz package white candy melts
- waxed paper, or parchment paper
- 4 disposable piping bags and couplers
- #3 tip
- food coloring, red
- black gel icing
Instructions
- Melt the blue candy melts in the microwave until they lose their shape and have the consistency of thin pudding. Dip 9 cookies, one at a time, covering completely. Lift each cookie out of the icing, place it on waxed paper.
- Repeat using the yellow candy melts and dip 9 more cookies.
- Allow the candy coating to cool and fully harden—it’ll take 2−3 hours.
- Once the candy coating on the cookies is hardened, put the yellow candy melts back in the microwave to soften—be extra careful not to overheat or your coating will run right out of the piping bag! Place the melted candy into a disposable piping bag and create a beak on the blue cookie by drawing a diamond shape laying on its side (as opposed to the diamond shape on playing cards). You may want to practice on waxed paper first before drawing on the cookie.
- Smooth out the shape you just drew with a wooden dowel, candy pop stick or even a toothpick if needed.
- Next, add a drop or two of red food coloring to the yellow candy melts and put in the microwave again to soften (if needed). Stir well then put into a disposable piping bag. Draw a diamond shape on the yellow cookie to create a beak—this is the same shape as is used on the blue chick, so you should be a pro at drawing it by now! Smooth out the shape with the dowel or stick if needed.
- Fill a piping bag with black piping gel and draw eyes on the cookies.
- Finally, melt some of the plain white candy melts. Dip the bottom quarter of the yellow-coated cookie and place it on waxed paper. Draw jagged edges for ‘broken’ eggshells on the cookies by filling a piping bag with white coating. Smooth out the white icing if necessary.
- Once all of the icing has hardened, fill in any missing gaps using the dowel or stick, re-melting the icing if needed.
- Put the cookies on a tray for your Easter table and watch them disappear!
Notes
