Delicious Peanut Butter Eggs: Easy No-Bake Easter Treats
These homemade peanut butter eggs offer a delightful combination of sweet and salty flavors, perfect for Easter celebrations.
Equipment
- - Mixer
- silicone egg molds
- small bowls
- brush or lollipop stick
Ingredients
For the Filling
- 1 cup graham crackers or cookie crumbs
- 1 cup smooth peanut butter or crunchy peanut butter
- 2 cups powdered sugar
- 1/2 cup unsalted butter melted, can substitute with coconut oil
- 1 tsp vanilla extract ensure it's pure
- 1/4 tsp salt
For the Coating
- 1 cup colored candy coating melts or colored chocolate
- 1 cup chocolate candy coating melts dark or milk chocolate
Instructions
How to Make Peanut Butter Eggs
- Crush graham crackers finely for the filling. In a mixer, combine the graham cracker crumbs, smooth peanut butter, powdered sugar, melted unsalted butter, vanilla extract, and salt. Mix until smooth and crumbly, then refrigerate until firm, about 30 minutes.
- Clean your silicone egg molds thoroughly. Melt the colored candy coating melts in small bowls, then carefully apply to the inside of each mold using a brush. Place them in the refrigerator to harden for about 15 minutes.
- Melt the chocolate coating melts until smooth and glossy. Brush a thick layer inside each mold to create the shell. Refrigerate to set for about 20 minutes.
- Once the chocolate shell is set, press the prepared peanut butter filling into the molds. Cover with another layer of melted chocolate to seal each egg. Chill for another 30 minutes to set completely.
- Gently remove the eggs from the molds. For the best taste, let them come to room temperature before serving. Store leftovers in an airtight container.
Notes
Optional: Add festive sprinkles on top of the chocolate coating for an extra cheerful touch!