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Mar 10, 2008 08:06 PM

Peeps Cuisine--Any recipes?

Okay, let me start by saying that I am not making this up. For Easter, I plan to make Peepsnini. I'm going to get some decent bread, spread it with peanut butter (Jif), add a couple of Peeps, and cook it on my panini press. Sort of like Fluffernutter performance art.

I did always love Fluffernutters as a kid, but I haven't had one in years. And I've been absolutely transfixed by the Peeps art on the web. And Peeps-jousting (go ahead, google it). So, I've gotten to wondering if anyone's ever made a recipe using Peeps (beyond just eating them fresh or stale). Peeps smores? Peeps fondue?

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  1. I use a Peep as a topper for my hot chocolate - better than the average marshmallow! :)

    6 Replies
    1. re: Sra. Swanky

      My sister just told me this weekend Jacques Torres has chocolate covered peeps for sale. Does it get much better than that????

      1. re: deborah24

        This is why that man is a multi-millionaire - brilliant! How come I never think of ideas like that?!! ;o)

        1. re: Sra. Swanky

          Right?!?!?! I want to know how they get the chocolate on them with out melting them into deformed bunnies and chicks. I've been endlessly facinated by this since she told me!

          1. re: deborah24

            Peeps are surprisingly resiliant when it comes to intially resisting heat, say, from a hot glue gun, whereas a marshmallow will begin to melt immediately (don't ask why I know this...). I think the sugary outside coating on a peep helps it to resist completely melting, at last at first, heat applied to the surface. I think a Peep could handle a little melted chocolate without losing its form, no problem.


          2. re: Sra. Swanky

            UPDATE: the chocolate covered Peeps from JT were INSANE. Milk and dark ones!!!

            1. re: deborah24

              Yum! Those must've made your Easter!! :)

      2. We tried this recipe rworange found for me last year. It was a hit, though I made some small adjustments as noted here

        I, too, have a fascination with the resurgence of Peeps. I was at Sur La Table two weekends ago and noticed a Peeps recipe book that included recipes for all seasons and occasions. Really, really adorable. Some of the recipes included "Peepscicles" and one pudding recipe that made it look like the Peeps were sinking into mud (or, maybe that recipe was for chocolate fondue?). My fav was the recipe for "Peeps Wedding Cake Toppers." The yield of the recipe was listed as: one pair of cake toppers.

        I enjoy them more for the kitsch factor than the taste, though. Can't stand 'em. Never could.


        1. I had no idea this Peeps thing was going on! There's a woman in the group I camp with regularly who for years has been hoarding peeps and bringing them to roast over the campfire. Over time she's pretty much converted everyone to prefering them to standard marshmallows and we've done everything from S'mores to dessert sandwiches in the sandiwich irons with them. Who knew!

          1. Peeps instead of sugar atop your creme brulee. It's a little weird, but it's not half bad, and the yellow peeps just look better for this "preparation." The key is to make the creme custard a little denser than average (or at least denser than my average since I like an almost airy, [American] pudding-ish consistency).

            1. I LOVE Peeps jousting!

              I went to a restaurant once that had a Peeps-tini... can't remember what was in it, but it was sweeter than any "martini" I've ever had. A Peep with a cut in it was balanced on the rim.

              1 Reply
              1. re: pamalamb

                I think I've just decided on this year's Easter cocktail! Hmmmm, vodka and some sweet liquer, plus that Peeps garnish you've told the group about!