Peeps are pretty much available for every major holiday, so it takes a moment to remember that the colorful marshmallow candies originally were only made at Easter.
I am old enough to remember when they were made by hand – shaped into lumpy little birds using a pastry bag then cured for 27 hours to the perfect chewiness. Pretty much everyone got them in their Easter baskets back then; they were inexpensive, sweet, cute and made locally by Just Born Inc. in Bethlehem.
Today they are still made in Bethlehem but are produced using an automated process that creates a softer, airier product. They are shaped into hearts at Valentine’s Day, snowmen and trees for Christmas, pumpkins and witches for Halloween, and chicks and bunnies for Easter. Some are flavored, tasting like wild berry, chocolate, peppermint, coffee, cinnamon, cotton candy, watermelon and lavender. There is even a sugar-free variety.
These days they also are used in recipes. No longer are they eaten just as a quick treat; they are baked and formed into cookies, Rice Krispie treats, pops, and as the marshmallow in Fluffernutter sandwiches. They are added to cake batter, melted into candy bark, skewered onto candy kabobs, and used as decorations on a variety of treats.
They also are baked into dips like this one from brit.co/peep-dessert-recipes. It would make a delightful dessert for Easter gatherings and egg hunts.
2 cups semisweet chocolate chips
2 cups peanut butter chips
2 cups bittersweet chocolate chips
1. Preheat oven to broil. Pour semisweet chocolate chips, peanut butter chips, bittersweet chocolate chips and white chocolate chips into a cast iron skillet. Top with a layer of Peeps.
2. Broil for 2 to 3 minutes until Peeps are golden brown. Lower the oven to 375 degrees and bake for an additional 4 to 5 minutes, until chocolate is melted. Watch carefully to be sure the Peeps don’t burn.
3. Remove from the oven and serve immediately with animal crackers, Nilla wafers and Golden Oreos.
Join our readers whose generous donations are making it possible for you to read our news coverage. Help keep local journalism alive and our community strong. Donate today.
