The recipe for this is in the title - grab your Creme Bruelle torch and set it on a low setting, and carmelize the sugar coating on the outside of those little peeps.

Tastes like a roasted marshmallow but with a nice crunchy outside.

So... now you have two reasons to go buy a torch (1 being glazing the ham, and 2 being making a really cheap holiday desert out of readily-available cheap treats)