VIDEO RECIPE: Chocolate Peanut Butter Easter Eggs
These easy-to-make candy eggs will make any egg hunt or Easter basket extra special! Our white chocolate peanut butter filling pairs deliciously with the dark chocolate shell, and the rainbow sprinkles inside add a nice touch of texture and color.
- Yield:12 Servings
- Cook Time:None
- Total Time:10 Minutes (+ Chilling/ Set-Up Time)
2 cups dark chocolate chips
2 tablespoons unsalted butter
1/3 cup malted milk powder
1 cup confectioners’ sugar
2 tbsp. milk
1 tsp. pure vanilla extract
3 tbsp. sprinkles
Special equipment: Decorative egg molds (about 2 tablespoon-capacity per mold)
Place chocolate in a microwave-safe bowl. Microwave on HIGH, stirring twice, until chocolate is warmed through and melted, 1 to 1 1/2 minutes.
Using a pastry brush (IMPORTANT), brush molds with melted chocolate. Set mold in freezer and freeze until chocolate is solid, about 5 minutes. Meanwhile, combine peanut butter, butter and salt in the bowl of a stand mixer and mix on medium-low speed until thoroughly combined, about 1 minute.
With mixer on low, add malted milk and sugar in 1/4-cup increments, making sure to thoroughly incorporate each addition before adding the next. Stir in milk and vanilla extract to loosen, then the sprinkles.
Place about 1 heaping tablespoon filling mixture in each mold, pressing to make a flat surface. Pour the remaining chocolate over the top and refrigerate until solid. Remove candies from molds and transfer to a wax-paper-lined storage container. (Put a sheet of wax paper between layers of candies.) Store candies in refrigerator for up to 1 week.