Peanut Butter Eggs
User Reviews
5
Peanut Butter Eggs
Description
Peanut Butter Eggs feature a smooth peanut butter and butter mixture sweetened with powdered sugar and scented with vanilla extract. Once whipped to light fluffiness, this filling is piped into candy molds lined and sealed with melted candy coating of your choice of colors. The candy melts are melted carefully in short bursts to avoid burning and set by chilling to form a crisp shell encasing the sweet peanut butter center.
The contrasting textures of a firm chocolate shell with creamy and slightly grainy peanut butter filling create an enjoyable bite. The recipe requires careful timing so the candy melts harden enough to contain the filling without leakage and then sealing with a final layer of candy melt to finish the candies neatly.
These candies are great for holiday treats or gift giving and can be customized in color and size by the mold used. They store well refrigerated and are ideal for making in advance for parties.
Ingredients
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons butter softened, unsalted
- 4-3/4 cups Candy Melts colors of your choice
Instructions
- In a small bowl mix the peanut butter with the butter until it is light and fluffy.
- Add in the powdered sugar and vanilla. Mix until combined.
- In another bowl, melt your candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn.
- Take your mold and fill each cavity with the melted candy melt. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can sit for about 10 - 12 minutes or 5 minutes in the refrigerator.
- Meanwhile, place your peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
- Once the candy melt has been set, add the peanut butter filling into each mold filling them 2/3 full with a piping bag. Do not overfill.
- Seal with another layer of candy melt and scrape the mold to remove the excess candy on top.
- Place in the refrigerator for 10 - 15 minutes until completely set and remove from the mold.
- Repeat steps 3 - 8 for the rest of the chocolate and each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
- Once you have done this with all of the colors you are ready to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16eggs
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 812kcal | 41% |
| Carbohydrates | 177g | 59% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 6mg | 2% |
| Sodium | 142mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 115g | 230% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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