2 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/4 cup pink candy coating disks
36 heart-shaped red decorating sprinkles

in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. gradually add sugar, 1 tbs at a time, beating on high until stiff peaks form. transfer into a pastry or plastic bag; cut a small hole in a corner of the bag. on parchment-lined baking sheets, pipe the meringue into 4 3/4″ bunny shapes. bake at 225 degrees for 1 1/2 hours or until firm. remove to wire racks.

in a microwave, melt candy coating; stir until smooth. place in a pastry or plastic bag; cut a small hole in a corner of the bag. pipe ears, whiskers and mouths on bunnies. attach hearts for eyes and nose with candy coating.

makes 1 dozen

1 (11 1/2 oz) pkg milk chocolate chips
1 tbs shortening
1 (5 oz) can chow mein noodles
2/3 cup flaked coconut
45-60 jelly beans

in a saucepan, melt the chocolate chips and shortening over low heat; stir until smooth. remove from the heat. stir in the chow mein noodles and coconut until well coated. divide into 15 mounds on a waxed paper-lined baking sheet. shape into nests; press an indentation in the center. place three or four jelly beans in each nest. cool. store in an airtight container.

15 servings