Irresistible Peanut Butter Easter Eggs You Can Make at Home
Enjoy homemade peanut butter Easter eggs that blend sweet and salty flavors, perfect for celebrating the festive season.
Equipment
- silicone molds
- Mixing bowls
- paintbrush
- refrigerator
Ingredients
Filling
- 1 cup crushed graham crackers Can substitute with digestive biscuits or omit for gluten-free.
- 1 cup smooth peanut butter Natural peanut butter is a healthier option.
- 1 cup powdered sugar Coconut sugar can be used as a substitute.
- 1 teaspoon vanilla extract Almond extract can be used as a substitute.
- 4 tablespoons unsalted butter Coconut oil can be used for dairy-free.
Coating
- 1 teaspoon salt Kosher or sea salt works best.
- 2 cups chocolate candy coating melts Available in dark, milk, or semi-sweet.
- 1 cup colored candy coating melts Various pastel colors for decoration.
Instructions
Preparation
- Crush the graham crackers and mix them with smooth peanut butter, powdered sugar, vanilla extract, unsalted butter, and a pinch of salt. Stir until smooth. Refrigerate for 30 minutes.
- Melt the colored candy coating melts and brush them into clean, dry silicone molds. Chill until the designs are set.
- Melt the chocolate candy coating and brush a thin layer into the molds. Refrigerate until hardened, about 15-20 minutes.
- Add a spoonful of the peanut butter filling into each mold, cover with melted chocolate, and chill again until fully set, about 30 minutes.
- Carefully flex the silicone molds to release the peanut butter Easter eggs. Let them sit at room temperature before serving.
Notes
Optional: Drizzle melted chocolate on top for an extra decorative touch. Store in an airtight container.