An exclusive look at the life of a Peep

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A Peep cruise. Two Peeps just cruising along in their car. (Jenn Harris and Betty Hallock / Los Angeles Times)

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“Peeps, I am your father,” said Darth Vader in the Peeps version of “Star Wars.” (Jenn Harris and Betty Hallock / Los Angeles Times)

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In the Peeps version of the ‘N Sync “No Strings Attached” album cover, they all wore matching hats. (Jenn Harris and Betty Hallock / Los Angeles Times)

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Peeps have to do taxes too, but they pay in candy. (Jenn Harris and Betty Hallock / Los Angeles Times)

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Peep-xtreme sports. This Peep is getting ready for the half pipe. (Jenn Harris and Betty Hallock / Los Angeles Times)

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Peeps get late-night munchies too. They prefer moutains of cheeseburgers, pretzels, peanut butter M&Ms, cupcaks and Tabasco sauce. At 2 a.m., they don’t like much else. (Jenn Harris and Betty Hallock / Los Angeles Times)

By Jenn Harris and Betty Hallock

April 19, 2014 7:30 AM PT

Easter is just around the corner, which means it’s officially Peeps season. While you’re busy stocking up on your favorite marshmallow chicks, we decided to once again, honor the Peep.

Staged Peeps dioramas have become a form of art, but do you ever wonder what Peeps are up to when you’re not looking? In some ways, they’re just like you and me.

PHOTOS: The life of a Peep

Last year we were able to get a glimpse into the secret life of a Peep. We found them doing some pretty incredible things, and decided to once again become Peep paparazzi. Check out our gallery above for a snapshot of life as a Peep.

And if you want to try to make your own Peeps, check out this recipe by Test Kitchen Director Noelle Carter and step-by-step photo gallery.

Happy Easter!

We’re practically peeps now? Follow me on Twitter: @Jenn_Harris_

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Jenn Harris

Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

An exclusive look at the life of a Peep

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