Whether you celebrated Easter yourself, or just scooped up some clearance candy after the holiday, chances are there are a lot of sweets lying around your room. Sure, you can just snack on them if you get a sweet tooth, but with the weather keeping people indoors, why not get creative? If you aren’t content with just eating your sugar straight out of the bag, Pipe Dream has you covered with sweet recipes to use up those marshmallow eggs and stale Peeps.

Easter Candy Bark

Ingredients

3 ¼ cups white chocolate chips

1 cup of leftover candy, any kind

A handful of Peeps

Steps

Line a baking sheet with foil. Cut the Peeps with a knife or scissors into small pieces. Crush the candies by placing them in a resealable bag and gently rolling a mug over the bag. If you are using gummy candies or filled chocolate, chop them up instead of crushing them. Place the white chocolate chips in a microwave-safe bowl, and microwave for 30 seconds. Stir the chips, and continue to microwave at 30 second intervals until melted. Pour the white chocolate onto the prepared baking sheet and use a spoon or spatula to spread it into a 10-to-12-inch circle, about 1/4 an inch thick. Press the chopped Peeps and crushed candies into the chocolate and refrigerate the chocolate for one hour to completely set. Break into pieces and store in an airtight container at room temperature.

(Recipe adapted from Cooking Channel)

Easter Slutty Brownies

Ingredients

Prepared brownie mix

A tube of chocolate chip cookie dough, room temperature

2 cups of assorted chocolate candy (M&Ms, Reese’s Peanut Butter Cups, Snickers, etc.), chopped into bite-sized pieces

Steps

Preheat oven to 350 degrees. Use cooking spray or butter to grease the bottom and sides of a 9×13 inch baking pan. Press the cookie dough into the bottom of the pan, making sure it is in an even layer. Spread the candy in an even layer over the cookie dough. Pour the brownie batter over the candy pieces, making sure to cover all of the candy. Bake for 30-40 minutes, and cool completely before cutting and serving.

(Recipe adapted from BuzzFeed)

Cadbury Creme Egg Monkey Bread

Ingredients

2 cans flaky biscuits (we suggest Pillsbury Grand Biscuits for best results)

1 bag mini Cadbury eggs or 1 ½ cups of chopped full-size Cadbury eggs

½ cup granulated sugar

1 teaspoon cinnamon

1 cup packed brown sugar

¾ cup butter, melted

Steps

Preheat oven to 350 degrees, and grease a Bundt pan with cooking spray or butter. In a large plastic bag, mix together the granulated sugar and cinnamon. Remove dough from the can, and separate each biscuit. Cut each piece into quarters, creating 16 pieces per can. Take one quarter and wrap it around one mini Cadbury egg or egg piece, and repeat with all the quarters. Depending on how chocolatey you want it to be, you can put eggs in all the pieces or only put them in half of the quartered pieces. Put the pieces in the plastic bag and shake with sugar and cinnamon. Make sure all the pieces are coated. Arrange them evenly in the Bundt cake pan. In a separate bowl, mix the brown sugar and melted butter together, and drizzle over the cake. Bake it for 30-40 minutes, until the tops are golden brown and the insides aren’t too gooey. Let it sit for about 10 minutes, then invert onto a plate and serve.

(Recipe adapted from Brit and Co)