Creamy Peanut Butter Easter Eggs You'll Want to Make This Year
These homemade peanut butter easter eggs combine creamy peanut butter and chocolate, bringing a nostalgic treat perfect for Easter celebrations.
Equipment
- silicone molds
- - Mixing bowls
- refrigerator
Ingredients
Peanut Butter Easter Eggs Filling
- 1 cup Graham Crackers pre-crushed
- 1 cup Smooth Peanut Butter creamy
- 1 cup Powdered Sugar adjust to taste
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsalted Butter softened
- 1/4 teaspoon Salt omit for salt-free version
Decorative Coatings
- 1 cup Colored Candy Coating Melts
- 1 cup Chocolate Candy Coating Melts
Instructions
Preparation Steps
- Start by crushing the graham crackers in a bowl. Combine them with smooth peanut butter, powdered sugar, vanilla extract, unsalted butter, and salt until smooth. Refrigerate for about 30 minutes.
- Clean and dry your silicone molds. Melt the colored candy melts according to package instructions and decorate the inside of each mold.
- Refrigerate decorated molds for 10-15 minutes until candy coating hardens.
- Melt the chocolate candy coating until smooth. Brush a thick layer over the decorations in each mold.
- Refrigerate again for 15-20 minutes until the chocolate sets.
- Spoon the chilled filling into each mold, leaving space at the top, and seal with more melted chocolate.
- Chill the molds in the refrigerator for another 30 minutes until the shells are hard, then gently flex the mold to remove the eggs.
Notes
Store in an airtight container. Optional: Decorate with more melted chocolate drizzles for a fancy touch.