Marshmallow Filled Chocolate Eggs (GFCF)

3 envelopes of unflavored gelatin

2 cups of sugar

2/3 cup of white corn syrup

gfcf chocolate chips

Make marshmallows according to this recipe.

The next day, turn marshmallows out and cut with an egg-shaped cookie cutter.

Melt chocolate chips. Coat marshmallow eggs in chocolate. Turn out on a parchment lined cookie sheet or tray. Sprinkle with Easter sprinkles, if desired. Put in refrigerator to harden.

Save the leftover pieces of marshmallows and use as you would regular marshmallows.

3 INGREDIENT PEANUT BUTTER COOKIES

1 cup creamy peanut butter
1 cup sugar
1 egg

Combine all ingredients and mix until smooth. Drop by tablespoonfuls on baking sheet lined with parchment paper. Bake at 350 for 6 to 8 minutes. Be careful not to over bake or the cookies will be too crisp.