EASTER CANDY - EASY and AWESOME

I'm not really done with St. Patrick's Day projects, but I made some really cute Easter candy last weekend and I wanted to share it with you today.
Are these not the cutest little things?  (They're just a little bigger than a quarter.)

I found these adorable miniature chocolate bunnies at The Dollar General for $1. 

You can find them wherever Russell Stover Candies are sold.  The package is about the size of a package of m&m's, so you can imagine how tiny these chocolate bunnies are with 60 in a pack.  Perfect size for just about anything.  
Remember at Valentines when I posted about the Valentine Cherry Fudge with only two ingredients?  Just store-bought frosting and white chocolate chips!

Well, I had one good blog friend tell me she made that and followed the recipe and it was very good, but turned out softer than mine.  I'm particularly fond of that girl and it drove me crazy trying to figure that out because it turned out so perfectly for me.  So, I was determined to play with the recipe and see if I could figure out what may have gone wrong.
I played around with flavors, because you can make this with any flavor that canned frosting comes in.  I tried lemon, using inexpensive store brand Creamy Lemon frosting and white chocolate chips.   Turned out perfectly, not to mention so creamy and the lemon flavor was really good.

Then I tried Chocolate...using the Whipped Chocolate Frosting and  chocolate almond bark instead of chips.  Turned out perfectly and I have to say, that this was definitely the most fudge-like of all of the combinations.  For both the lemon and the chocolate, I used a little silicone ice cube tray from the dollar store for a mold.

 Next up....buttercream.  This is where I decided to go all Easter, because I remembered the buttercream eggs of my childhood.  I used the Whipped Buttercream frosting from Betty Crocker for these......

They turned out perfect and the cuteness overload of kissing bunnies is fabulous, but I will say that I found the buttercream flavor to be almost too rich by itself.  I decided to see if I could layer the buttercream and chocolate to tone it down a little......

  I used the plastic molds that the chocolate almond bark came in to make these little buttercream topped chocolate bars. I cut one in half so you could see the inside and how it kind of layered itself.  The chocolate definitely toned down the richness of the buttercream, not to mention made them look like little frosted cake bites.  
I just used some little foil mini cupcake papers to make some of them look like little cupcakes. 

So....to wrap up this rather long post on making some awesome Easter candy...
Just melt a bag of chips (white or chocolate) in the microwave and stir in a can of store-bought frosting (whatever flavor you like).  Spoon it into the mold of your choice.  I have used ice cube molds, the plastic molds almond bark comes in, tin foil mini cupcake papers and I've even used cookie cutters laid out on wax paper. (You can see an example of that HERE.) The recipe is very forgiving...if it starts to get hard, you can just stick it back in the microwave for 10 seconds and it's soft again.  Then, put them in the fridge for an hour.  Take them out, run a knife around the edges and unmold.  So awesome and so easy!

Once again, I would like to give credit to The Lady With the Red Rocker blog, where I first found this recipe.  She made strawberry.  Now I want to try strawberry and chocolate next!  

  Linking Up to any or all of the fine parties listed at the bottom of this page as well as HERE and......