Have you ever wondered how to make chocolate peanut butter eggs? Our recipe makes a creamy peanut butter filling that isn’t overly sweet. Sure, you can buy filled eggs already made in the grocery store, but nothing beats the taste of homemade!
Things you’ll need:
1 cup Creamy Peanut Butter
3 tablespoons Unsalted Butter -melted
*you can use confectioners sugar in place of fondant sugar, but the peanut butter filling won’t be as creamy.
Using a hand mixer or a stand mixer, mix together the peanut butter, melted butter, and fondant sugar, until it forms a dough. Wrap or cover with plastic wrap until you are ready to use it*.
*Store the filling in the refrigerator for up to 3 weeks after making it.
Melt 1 lb of merckens candy coatings in the microwave 30 seconds at a time, stirring in between intervals, See how to melt merckens candy coatings here.
Spoon chocolate and fill each egg cavity of the candy mold. Once filled, place in the refrigerator for 1 minute.
Over a piece of parchment, turn the candy mold over and dump out the excess melted chocolate, leaving a chocolate shell in the candy mold. Place in the refrigerator for 1 minute, or until hardened.
Roll a ball of peanut butter candy filling in the palm of your hands and press it down into the molded shell.
Once all your shells are filled with peanut butter filling, top with melted chocolate and spread it out to the edges. Place in the refrigerator for about 3 minutes or until hardened completely.
Try using a variety of molds to make chocolate eggs in different styles and and sizes!