Description
Sweet chocolate treats emerge from grandma’s classic Easter candy recipe, blending nostalgic memories with delightful homemade charm. Crafted with love, these delectable morsels bring family traditions and pure joy directly to your holiday table.
Ingredients
Scale
Chocolate Peanut Butter Eggs:
Main Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) creamy peanut butter
- ¼ cup (57 grams) unsalted butter, softened
- 2 cups (340 grams) milk or dark chocolate chips
Sweetening and Flavoring:
- 1 ½ cups (180 grams) powdered sugar
- ½ teaspoon vanilla extract
Melting Aid:
- 1 tablespoon coconut oil or shortening
Coconut Macaroon Nests:
Main Ingredients:
- 2 cups (160 grams) sweetened shredded coconut
- ½ cup (120 milliliters / 4 fluid ounces) sweetened condensed milk
- 1 cup (170 grams) chocolate chips (for drizzle, optional)
Flavoring:
- ½ teaspoon vanilla extract
Decoration:
- 24 mini chocolate eggs
Pastel White Chocolate Truffles:
Main Ingredients:
- 8 ounces (226 grams) white chocolate, finely chopped
- ¼ cup (60 milliliters / 2 fluid ounces) heavy cream
Flavoring and Coloring:
- 1 teaspoon vanilla extract
- 3 drops food coloring (pastel pink, yellow, green, or blue)
Coating:
- ½ cup (60 grams) powdered sugar or sprinkles
Instructions
- Craft a creamy, luxurious filling by whisking peanut butter with softened butter, powdered sugar, and a splash of vanilla extract until the mixture achieves a silky, uniform consistency.
- Gently mold the peanut butter mixture into elegant, elongated egg-shaped forms, carefully placing each one on a parchment-lined baking sheet.
- Transfer the shaped eggs to the freezer, allowing them to solidify and become perfectly chilled for approximately half an hour.
- Prepare a smooth chocolate coating by gradually melting chocolate chips with a touch of coconut oil in a microwave-safe vessel, stirring periodically to ensure a glossy, even texture.
- Delicately submerge each frozen peanut butter egg into the molten chocolate, using a fork to lift and drain excess coating, ensuring a thin, even layer.
- Return the chocolate-enrobed eggs to the parchment-lined tray, creating a pristine surface for setting.
- Embellish the chocolates with an artistic flourish – sprinkle with colorful decorations, drizzle with white chocolate, or dust with a pinch of flaky sea salt for gourmet flair.
- Refrigerate the decorated confections for 30 minutes, allowing the chocolate to crystallize and create a perfect, glossy shell.
- Serve chilled and enjoy these homemade Easter treats that blend creamy, sweet, and decadent flavors.
Notes
- Experiment with alternative nut butters like almond or cashew for unique flavor profiles and dietary restrictions.
- Use dairy-free chocolate and coconut oil to create a vegan-friendly version of these homemade Easter treats.
- Freeze the peanut butter eggs longer for a more stable filling that’s easier to dip in melted chocolate.
- Control chocolate coating thickness by using a dipping tool or letting excess chocolate drip off completely for a smoother, more professional finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg