I know you’ve seen them on Facebook. Articles like “12 things from your childhood that you’ll never see again”. It’s always a list full of heartache. Memories of a childhood long gone, with all of your favorite drinks and snacks and slightly dangerous toys listed. A reminder what once was and can never be again. Except for one. Scratch M&M’s® Crispy off the list. That’s because they’re back!
Buy a bag. Buy three. Rejoice, knowing that your voice was heard. Popular demand has brought M&M’s® Crispy back from extinction. It’s the same candy you loved in the 90s. Well, other than that green bag. I guess M&M’S® Pretzel weren’t willing to give back the blue bags they took over in Crispy’s absence. This celebration calls for a special dessert. In honor of Easter we’re making M&M’s® Crispy Creme Eggs. But, you know, don’t keep this recipe just for Easter. It’s too good to keep under wraps the rest of the year.
It’s pretty easy to find an egg shaped chocolate mold when it’s close to Easter. I’m being a traditionalist here, but there’s absolutely no reason you have to make this in an egg shape. Already have a different chocolate mold lying around the house? Use it!
Start by melting chocolate chips at half power in the microwave. Once they’re melted, coat the bottom of the mold. Allow the chocolate to set up, placing the mold in the freezer briefly if needed.
While the chocolate hardens, prepare your filling. It’s ridiculously easy to make.
- 1/4 cup light corn syrup
- 2 tablespoons butter
- 1/2 tsp vanilla
- dash salt
- 1-1/2 cups powdered sugar
- Combine corn syrup, butter, vanilla and salt in mixer.
- Slowly add powdered sugar, mixing until smooth.
- Add small amounts of water to mixture if it becomes too thick.
The creme egg filling will be very thick. Add a spoon to each chocolate egg.
Use an offset knife to smooth out the filling.
Add a yellow M&M’s® Crispy to the center of each egg. Cover the top with more melted chocolate.
The hardest part of the whole process is removing the eggs from the mold. The easiest way to do this is to place the eggs in the freezer for a few minutes. Remove from the freezer and turn over on a mat or piece of parchment paper. Eggs that do not fall out might need a little gentle pressing on the back of the mold to help them release. Resign yourself to the fact that the edges will not be perfect. It’s just one of those things that you’ll notice because you’re the one making them. Anyone else is just going to politely thank you for their creme egg and then compliment you on what an amazing cook you are. 
You’ll only need 12 of your M&M’s® Crispy to make your egg yolks. That leaves plenty of leftovers for snacking. I thought they were amazingly delicious, but I also took them to a party this weekend to get a second opinion. And to make sure I didn’t polish them all off by myself. They didn’t last long!
You’ll probably want to stock up, because you’re afraid they’re going away again. Don’t worry, though. M&M’s® Crispy are here to stay.
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