Oh, the combination of peanut butter and chocolate!
So much deliciousness in each pretty little egg.
Many years ago, my friend taught me to make candy. We spent many hours making so many, very delicious varieties. It has been a long time since I gathered the supplies and made more candy.
When I saw a silicone baking mold in the shape of little Easter eggs, I was inspired to make some again. The mold is meant for baking but it works great for candy.
Aren’t they cute. You can still make chocolate peanut butter cups if you don’t have a mold by using a mini muffin tin lined with paper cups.
I began by melting colored candy melts in squeeze bottles and followed the design on the mold. After setting in the fridge, I then used a new, clean paint brush to coat the sides and make a chocolate shell.
When the shells were chilled and firm, I added a peanut butter and confectioners’ sugar mixture. Finally I filled the mold to the top with additional chocolate to seal.
Back in the fridge to wait patiently for everything to firm completely. Then I flipped the mold over onto the counter and gently popped each one out.
Chocolate covered Peanut Butter Easter Eggs
What you need:
Candy melts in your choice of colors for decorating (optional)
Candy Melts in milk or dark chocolate OR Chocolate chips
equal parts creamy peanut butter and confectioners’ sugar (if you like the center softer, add a little more peanut butter and a little less sugar)
silicone mold or mini muffin tins lined with paper liners
What to do:
In small bowl, stir peanut butter and confectioners’ sugar until smooth.
Melt candy melts (or chocolate chips) per package directions.
Make chocolate shell by painting melted chocolate on bottom and sides of mold.
Chill in fridge until firm.
Using a small spoon or pastry bag, pipe peanut butter mixture in each chocolate shell. (I used a piping tube but had to apply a lot of pressure) Tap down, if needed, with your finger dipped in confectioners’ sugar.
Spoon additional melted chocolate into each shell to top edge, tapping the mold gently to level.
Chill in fridge until firm; pop peanut butter eggs out of mold.
I keep them in a covered tin or plastic container between layers of waxed paper in the fridge.
NOTE: I read, if using paper liners, to lightly mist them with cooking spray. I haven’t tried it but sounds like a good idea.