Easter is the perfect time to indulge in sweet treats, and what better way to do so than with individually wrapped easter egg candy? These bite-sized goodies are not only delicious but also make for great gifts and decorations. In this blog post, we’ll share two unique recipes for making your own individually wrapped easter egg candy that are sure to impress your friends and family. So, let’s get cracking!
Recipe #1: Chocolate Peanut Butter Easter Eggs
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 cups semisweet chocolate chips
- 1 tablespoon coconut oil
- Easter-themed sprinkles
Instructions:
- In a large mixing bowl, beat peanut butter and unsalted butter until smooth.
- Add powdered sugar, 1 cup at a time, until fully incorporated.
- Roll mixture into small egg-shaped balls and place on a parchment-lined baking sheet.
- Refrigerate for 1 hour.
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
- Dip each peanut butter ball into the melted chocolate and place back on the baking sheet.
- Decorate with Easter-themed sprinkles and refrigerate until chocolate is set.
- Wrap each egg in a small piece of aluminum foil or cellophane and store in an airtight container.
Nutritional Information:
Serving Size: 1 egg
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Cooking Time:
Prep Time: 30 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 30 minutes
Equipment:
- Large mixing bowl
- Electric mixer
- Parchment paper
- Baking sheet
- Microwave-safe bowl
- Spoon for dipping
- Easter-themed sprinkles
- Aluminum foil or cellophane
Serving Suggestions:
These chocolate peanut butter Easter eggs are perfect for sharing with friends and family, or for giving as gifts. Serve them on a festive platter alongside other Easter treats, or package them up in a cute Easter basket.
Variations:
Try using white chocolate or milk chocolate instead of semisweet chocolate for a different flavor profile. You can also add chopped nuts or dried fruit to the peanut butter mixture for added texture.
Substitutions:
If you don’t have coconut oil, you can use vegetable oil or shortening instead. You can also substitute almond butter or cashew butter for the peanut butter.
Storage:
Store these individually wrapped Easter egg candies in an airtight container in the refrigerator for up to 2 weeks.
Tips:
If the peanut butter mixture is too sticky to roll into balls, refrigerate it for 10-15 minutes before shaping. Make sure to let the chocolate set completely before wrapping the eggs to prevent sticking.
Notes:
This recipe makes approximately 24 small Easter eggs.
Frequently Asked Questions:
Q: Can I freeze these Easter eggs?
A: Yes, you can freeze these Easter eggs for up to 3 months. Just make sure to wrap them tightly in aluminum foil or plastic wrap before freezing.
Recipe #2: Fruit-Filled Easter Eggs
Ingredients:
- 1 cup dried fruit (such as apricots, cranberries, or cherries), finely chopped
- 1/2 cup almond butter
- 1/4 cup honey
- 1/4 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1/4 teaspoon almond extract
- Easter-themed sprinkles
Instructions:
- In a large mixing bowl, combine dried fruit, almond butter, honey, shredded coconut, almond flour, and almond extract. Mix well.
- Roll mixture into small egg-shaped balls and place on a parchment-lined baking sheet.
- Refrigerate for 1 hour.
- Decorate with Easter-themed sprinkles and refrigerate until firm.
- Wrap each egg in a small piece of aluminum foil or cellophane and store in an airtight container.
Nutritional Information:
Serving Size: 1 egg
Calories: 80
Fat: 4g
Carbohydrates: 11g
Protein: 2g
Cooking Time:
Prep Time: 30 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 30 minutes
Equipment:
- Large mixing bowl
- Parchment paper
- Baking sheet
- Spoon for rolling
- Easter-themed sprinkles
- Aluminum foil or cellophane
Serving Suggestions:
These fruit-filled Easter eggs are a healthy and delicious alternative to traditional Easter candy. Serve them on a platter with other fresh fruit or as part of an Easter brunch.
Variations:
Try using different types of dried fruit or nut butter to create different flavor combinations. You can also add chocolate chips or chopped nuts for added crunch.
Substitutions:
If you don’t have almond flour, you can use all-purpose flour or oat flour instead. You can also substitute maple syrup or agave nectar for the honey.
Storage:
Store these individually wrapped Easter egg candies in an airtight container in the refrigerator for up to 1 week.
Tips:
If the mixture is too sticky to roll into balls, refrigerate it for 10-15 minutes before shaping. Make sure to let the eggs firm up in the refrigerator before decorating and wrapping.
Notes:
This recipe makes approximately 24 small Easter eggs.
Frequently Asked Questions:
Q: Can I use fresh fruit instead of dried?
A: No, fresh fruit will not work in this recipe. The dried fruit helps to bind the mixture together and gives it a chewy texture.
Conclusion:
Individually wrapped Easter egg candy is a fun and festive way to celebrate the holiday season. These two recipes for chocolate peanut butter Easter eggs and fruit-filled Easter eggs are easy to make and sure to delight your taste buds. Whether you’re sharing them with friends and family or enjoying them yourself, these Easter egg candies are a treat you won’t want to miss. So, get cracking on making your own today!