Easter is just around the corner, which means it’s time to start thinking about all the delicious treats you’ll be making. And what’s better than making your own Easter egg candy? Not only will it be a fun activity to do with your family and friends, but you’ll also have a sweet treat to enjoy at the end of it. So, let’s get cracking on some egg-citing recipes!
Recipe 1: Chocolate Peanut Butter Easter Egg Candy
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 3/4 cups powdered sugar
- 1 tsp vanilla extract
- 12 oz dark chocolate, chopped
- 1 tbsp coconut oil
- Assorted Easter sprinkles
Instructions:
- In a large bowl, mix together peanut butter, unsalted butter, powdered sugar, and vanilla extract until well combined.
- Shape the mixture into small egg shapes and place them on a baking sheet lined with parchment paper. Freeze for 20-30 minutes.
- Melt the dark chocolate and coconut oil in a double boiler or in the microwave. Stir until smooth.
- Dip each peanut butter egg into the melted chocolate and place them back on the parchment paper. Add Easter sprinkles on top. Let them set for about 10 minutes.
- Store in an airtight container in the fridge for up to a week.
Nutritional Information:
Serving Size: 1 piece
Calories: 180
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 10mg
Sodium: 40mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 19g
Protein: 2g
Cooking Time:
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Equipment:
- Large bowl
- Baking sheet
- Parchment paper
- Double boiler or microwave safe bowl
Serving Suggestions:
These Easter egg candies make for a great addition to any Easter basket or as a sweet treat to share with friends and family.
Variations:
You can use milk or white chocolate instead of dark chocolate. You can also switch up the sprinkles to match any color theme you may have.
Substitutions:
If you have a peanut allergy, you can substitute the peanut butter for almond butter or sunflower seed butter.
Storage:
Store in an airtight container in the fridge for up to a week.
Tips:
Make sure to freeze the peanut butter mixture before dipping them in the chocolate. This will make the process easier and prevent them from falling apart. Use a toothpick to help dip the eggs into the chocolate.
Frequently Asked Questions:
Can I make these ahead of time?
Yes, you can make these a few days ahead of time and store them in the fridge until ready to serve.
Can I use a different type of chocolate?
Yes, feel free to use milk or white chocolate instead of dark chocolate.
Recipe 2: Marshmallow Easter Egg Candy
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff
- Food coloring
Instructions:
- In a medium saucepan, combine butter, milk, and sugar. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract and marshmallow fluff. Mix until well combined.
- Divide the mixture into three bowls and add food coloring to each bowl. Stir until the colors are well mixed.
- Using egg-shaped molds, pour the mixture into each mold, filling them about halfway full.
- Let the mixture set for about 30 minutes, then top with the remaining mixture, filling the mold to the top.
- Let the eggs set for another 30 minutes, then pop them out of the molds.
- Store in an airtight container at room temperature for up to a week.
Nutritional Information:
Serving Size: 1 piece
Calories: 150
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 10mg
Sodium: 20mg
Total Carbohydrates: 30g
Dietary Fiber: 0g
Sugars: 28g
Protein: 0g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Equipment:
- Medium saucepan
- Egg-shaped molds
Serving Suggestions:
These Easter egg candies make for a great addition to any Easter basket or as a sweet treat to share with friends and family.
Variations:
You can use different colors of food coloring to match any color theme you may have.
Substitutions:
There are no recommended substitutions for this recipe.
Storage:
Store in an airtight container at room temperature for up to a week.
Tips:
Make sure to let the mixture set in between pouring each layer, otherwise the colors may mix. You can also add sprinkles or edible glitter on top for some extra sparkle.
Frequently Asked Questions:
Can I use a different type of mold?
Yes, you can use any type of mold you have on hand. Just make sure they are egg-shaped.
Can I use natural food coloring?
Yes, you can use natural food coloring if you prefer.
Conclusion
These two Easter egg candy recipes are egg-cellent choices for your holiday festivities. Whether you prefer peanut butter or marshmallow, these sweet treats are sure to be a hit. So, grab some friends and family, and start making some delicious Easter egg candies today!