Last year's big hit is now a timeless classic. The lovechild of Easter and Japan known as Peepshi! (Sounded better than Susheep, right?) With glossy spreads from Masaharu Morimoto's The New Art of Japanese Cooking book out on the table for inspiration, we created both rolls and sashimi with Rice Krispies Treats (for rice) and Fruit by the Foot for "seaweed" and wrapping purposes. And what about wasabi? Smooshed green Peeps do the trick.
Like steak, which keeps cooking even after removed from the heat, there is some carryover with the Peepza. The chicks melt even further as the pizza cools off a bit.
Or, Peepskebabs, whichever you prefer. Skewer them on a stick and cover in melted chocolate and coconut flakes. Because everything is better on a stick, right?
Peeps Krispies Treats
They're as easy to make as regular Rice Krispies Treats, but the colors! The melting of animal-shaped marshmallows instead of just blob-shaped ones! Peeps Krispies Treats taste sweeter and more Peepsy (read: chemical preservatives) than regular Rice Krispies Treats. No big surprises there.
Dress Them in Berets and Tuxes
Topping the list of aww, how could I eat this: Pierrot Le Peep ($2) from Jacques Torres in NYC. The chocolate shop also sells tuxedoed Peeps ($5 for five).
This one goes out to all the People Who Don't Really Like Peeps but Really Like Deep Fried Anything. You know who you are. We coated the Peeps in egg whites, graham cracker crumbs, and shredded coconut, before they got a dip in the Fry Daddy.
Start out with a basic drop cookie recipe then add assorted Easter candies, including of course Peeps, jelly beans, and malted egg candies.