Description
Sweet memories of childhood spring to life with this magical Homemade Easter Candy recipe, blending nostalgia and delightful flavors. Family gatherings become more special when you create these charming treats that connect generations through delicious shared moments.
Ingredients
Scale
Chocolate Peanut Butter Eggs
- 2 cups milk or dark chocolate chips
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- ¼ cup unsalted butter (softened)
- 1 tbsp coconut oil or shortening (for smooth melting)
- ½ tsp vanilla extract
Coconut Macaroon Nests
- 2 cups sweetened shredded coconut
- ½ cup sweetened condensed milk
- 1 cup chocolate chips (for drizzle, optional)
- 24 mini chocolate eggs (like M&Ms or Cadbury Mini Eggs)
- ½ tsp vanilla extract
Pastel White Chocolate Truffles
- 8 oz white chocolate (finely chopped)
- ½ cup powdered sugar or sprinkles (for rolling)
- ¼ cup heavy cream
- 3 drops food coloring (pastel pink, yellow, green, or blue)
- 1 tsp vanilla extract
Instructions
- Crafting the Filling: Whip peanut butter, butter, powdered sugar, and vanilla into a silky, uniform mixture. Mold the blend into delicate egg-shaped forms and arrange them on a parchment-lined tray. Dispatch the tray into the freezer, allowing the eggs to solidify for half an hour.
- Chocolate Transformation: Merge chocolate chips and coconut oil in a microwave-safe vessel. Conduct gentle heating in brief intervals, stirring consistently until the mixture achieves a glossy, molten consistency.
- Enrobing and Embellishing: Employ a fork to delicately submerge each frozen peanut butter egg into the liquefied chocolate, permitting excess coating to cascade away. Restore the chocolate-draped eggs to the parchment landscape. Enhance with an artistic flourish of sprinkles, white chocolate cascades, or a delicate sea salt dusting.
- Chilling and Presenting: Transfer the decorated confections to the refrigerator, allowing them to set completely for approximately 30 minutes. Once firm, your homemade Easter treats are primed for indulgence.
Notes
- Roll peanut butter mixture between parchment paper or lightly greased hands to keep eggs uniform and prevent sticking.
- Use a fork with thin tines for smooth, even chocolate coating and easy drainage, ensuring clean, professional-looking candy surfaces.
- Work quickly when dipping eggs into chocolate, keeping filling slightly frozen to maintain shape and prevent melting during coating process.
- Store homemade Easter eggs in an airtight container between parchment layers in the refrigerator for up to two weeks, maintaining optimal texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg