Those yummy chocolate Easter eggs and bunnies are a lot of fun, but what do we do with them after Easter? Don’t fret we are here to help. The good news is that properly packed in freezer bags, or sealed freezer containers, chocolate will last up to one year. There is a lot you can do with leftover chocolate candy:  delicious cakes and chocolate chip cookies that make wonderful weeknight desserts. If you are feeling experimental, and enjoy spicy food, try chocolate infused barbecue sauce, it will surprise you!

Classic and Easy Chocolate Marble Cake

1 Yellow Cake Mix prepared and baked according to instructions on the box and baked in a 9 x 12 rectangle pan.

Melt 1 cup of leftover Easter chocolate with 1 teaspoon of butter or margarine.

While cake is still warm, poke holes into the top of the cake with a fork, in a random pattern.

Pour melted chocolate over cake. Allow to cool and serve. It’s that simple, and delicious.

Gooey Caramel Swirl Chocolate Chip Skillet Cookies

1 box of your favorite Devil’s Food Cake Mix

1 Stick of butter or margarine

2 eggs

2 tbsp. of caramel (If you have caramel filled chocolate, you can substitute those)

1 /2 cup of chocolate Easter candy crushed

1 oven safe skillet sprayed with nonstick cooking spray

Mix cake mix with eggs and butter. (Do not add water or milk)

Mix in candy

Roll with hands into a large ball, and then press down into the skillet until it flattened down evenly.

If you are using caramel sauce, swirl into the dough with a spoon. If you are using caramel candy or chips, drop them over the top.

Bake at 350 for 15-20 minutes. Allow to set for 5 minutes and then serve warm for a treat that everyone will love.

Spicy Chocolate Barbecue Sauce

This Tex – Mex favorite is wonderful on chicken, and not for the faint of heart!

This recipe makes about 16 oz.

Ingredients

2 tbsp. unsalted butter or margarine

2 cloves garlic, minced (you can add a little more or less to taste)

1 small yellow onion, minced

1 oz. chocolate Easter candy, chopped

1 1⁄2 cups ketchup

1⁄3 cup packed brown sugar

1⁄4 cup brewed coffee

2 tbsp. honey

2 tbsp. apple cider vinegar

2 tbsp. unsweetened cocoa powder

1 tbsp. Worcestershire sauce

2 tsp. dry mustard

2 tsp. chili powder

2 tsp. kosher salt

1 tsp. ground black pepper

1⁄2 tsp. ground coriander

1⁄4 tsp. cayenne

1 chopped jalapeno pepper

Melt butter in a 4-qt. saucepan over medium heat

Add your garlic and onions

Cook until butter is melted

Add all other ingredients

Stirring occasionally, until thickened, about 3-5 minutes.

You can use it right away, or store it in a jar or covered container for up to one week

We wish you all the best this Easter and we hope you enjoy cooking with your leftover Easter chocolate!