Dear Easter Bunny,
I could fill this letter with a bunch of useless information and idle chatter, but I think it’s best if I just get to the point.
You sort of creep me out.
And before you go getting your feelings all hurt, please know that I’m normally a very reasonable person. Also, I’m a huge fan of your BFF Santa Claus who was kind enough to send my kid an email last year.
Don’t even get me started on your homegirl the Tooth Fairy. Fairies = glitter so, yeah…I pretty much plan on taking her job one of these days.
So I don’t know if I’m crazy or what, but I’m sort of freaked out by a giant man-sized bunny who passes out candy. And to tell you the truth, I’m really not satisfied with the information I’ve been given as to how you transport all the thousands of Easter baskets throughout the land.
Do you have a magic sleigh?
Is there a whole secret army of man sized bunnies who help you? Quite honestly, that thought disturbs me.
Also, I don’t quite understand how my son, who wouldn’t take a shower until I shooed a fly from the bathroom windowsill, is so eager and willing to climb on the lap of a giant man-bunny with eyes that don’t blink.
Do you use hypnosis? Are you planning a world take over?
DO YOU EVEN KNOW HOW TO TALK?
I just don’t like it.
So what I’m thinking is this. I’m sure you’ve got a busy Easter ahead of you…why don’t you let me handle my kid’s Easter basket this year? I mean….someone’s got to buy all that cheap bagged grass, right?
You do your thing and I’ll do mine. It’s really the best way.
Thanks a bunch,
P.S. Your teeth look super sharp. Keep them away from me and my son.
P.P.S I made my own Peanut Butter Eggs and they are better than yours so ha ha.
(click here for printable recipe)
2 packages (18 sheets) graham crackers, crushed very finely
2 cups creamy peanut butter
1 1/2 sticks (12 Tablespoons) butter, softened
3 cups powdered sugar
Chocolate candy melts or almond bark
In the bowl of a stand mixer, combine graham cracker crumbs, peanut butter, butter and powdered sugar. Mix on medium low until fully combined. You may have to use your hands to make sure it’s completely blended.
Shape the mixture into eggs. I rolled it into golf ball sized balls, then formed the egg shape from there. Place on a wax paper lined baking sheet and place in the freezer for one hour.
Once the eggs are frozen firm, melt your chocolate according to package directions. Place the eggs in the chocolate one at a time, and slide a fork under each egg to remove. Place back on wax paper lined baking sheet. Sprinkle with sprinkles and refrigerate eggs until chocolate is set.
This will make about 24 Reese’s egg-sized eggs. If you don’t want that many, you can half this OR set half the peanut butter mixture aside for a recipe I’m sharing next week. Just be sure to refrigerate it.
Thanks for visiting me today…Happy Thursday!