No Bake Pastel Marshmellow Goodies

Easter Cross Bars, Cathedral Cookies, or simply Easter Marshmellow Bars. Whatever you name them these are ooey and gooey goodness anytime of the year!

For these simple Easter Holiday bars you just need 2 -3 ingredients, some wax paper and a oblong 9x13 cake pan. After these have been cooled off and set . Simply cut out a few "sneeky tasty peices" to shape the remaining bars looking like a CROSS and Poof!! Dessert is served and no one is the wiser!!!

Note: Do not use BUTTER to melt morsels/chips if you want the true white colored melts

Ingredients

1 12-oz package White Chocolate Chips or morsels

2 teaspoons Vegetable Oil

OR 10 oz. Almond Bark (Vanilla flavored) and

10 oz. Kraft Pastel Mini-Marshmellows (3 cups approx)

Directions:

1. Line a 13x9 baking pan with wax paper; set aside.

2. Pour marshmallows into a large bowl; set aside.

3. Add white chips and oil to a microwave-safe bowl then melt, heating on high and stirring at 30- second intervals or add to a saucepan then heat and stir over medium-low heat until chips are completely melted and mixture is smooth.

OR Melt the almond bark in microwae at 30 sec intervals... do not OVERHEAT or almond bark will cease-up and crumble

4. Pour melted chips over marshmallows and gently stir until all marshmallows are evenly coated.

5. Spread mixture into prepared pan then refrigerate until set (about 2-3 hours). Once set, lift from pan by pulling up on wax paper. Cut into small squares. Store in an airtight container at room temperature.

Stained Glass Easter/Springtime Bars or Easter Marshmellow Bark

Alternative #2 with Coconut

Simply spread out some plastic wrap and cover it with about 2 cups coconut. Melt half a package of CandiQuik/Almond Bark and stir in the marshmallows. I used Kraft FunMallows but any colored marshmallows will work just fine. tip The smaller each wrapped roll is... the better actually because you get to see more colors in the finished product.

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#3 No-Bake Easter Chow-Mein Bites

1 block Almond Bark ( 24 oz.)

1/2 cup smooth peanut butter

3 cups Chow Mein Noodles

1 cup salted peanuts

1 bag pastel colored mini marshmallows

In a large bowl melt Almond Bark in the microwave following directions on package. Once completely melted stir in 1/2 cup peanut butter until well blended then stir in remaining ingredients and mix until everything is well coated.

Drop mixture by large tablespoons onto wax paper. Allow to harden. Makes about 30 large cookies.

Note: Occasionally, I have had a hard time tracking down Almond Bark. When that has happened I have used the white chocolate candy melts from the candy making store. Also, if you don't like peanuts you can leave them out and add a little more chow mein. You really can't mess this recipe up, no need to fuss over exact measurements.

Marshmellow Bunny Fluff

3 3/8 ounces vanilla instant pudding mix

1 cup crushed pineapple (do not drain!)

8 ounces cool whip (I used lite)

10 ounces miniature marshmallows (colored)

1 cup shredded sweetened coconut

1/2 cup chopped nuts (your favorite, optional)

Instructions

Combine pudding mix and crushed pineapple in a large bowl.

Stir until completely combined.

Fold in Cool Whip, marshmallows, coconut, and nuts.

Chill until ready to served.

Sprinkle additional coconut on top just before serving if desired.

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Pastel Gelatin Salad Recipes

- A simple yet festive Jell-O Gelatin Salad with pretty pastel mini marshmallows. With its creamy lemon-lime base and tangy pineapple flavor, it's a tasty accompaniment to any meal for any holiday.