Homemade peanut butter and chocolate eggs for Easter
With Easter just around the corner and so few stores to choose from, it’s the perfect time to try your hand at some homemade sweets. The trouble is that the majority of these seasonal recipes require tools to shape things into molds like an Easter bunny, or eggs, and since tools are also hard to come by right now, we wanted to offer an easy DIY infused Easter egg recipe that doesn’t call for anything fancy to get the job done. Luckily, we’ve found one that offers all of that and more, so if you’re looking for a decadent holiday-themed idea, then you’ve come to precisely the right place.
Homemade peanut butter filled eggs
There are very few ingredients in the world that go together like chocolate and peanut butter, so when you find one that combines the two, you can rest assured that you’ll probably like the results. These Easter eggs are so perfect that they look like the Easter bunny himself may have delivered them. They make great gifts for your friends on this special day, or a perfect treat to enjoy alone when a sweet tooth hit. The choice is yours, but be warned, these potent treats will take your mind for a ride, so make sure that you enjoy them when you don’t have much else to do.
Preparation time: 10 minutes
Cooking time: 2 minutes
Calories: 575
Servings: 12
Ingredients
- 3 cups icing sugar
- 3 cups chocolate chips
- 1 ½ cups peanut butter (crunchy or smooth)
- ¼ cup cannabutter (melted)
- 2 tablespoon water
- 1 tablespoon shortening
- Non-stick cooking spray
Tools
- Large mixing bowl
- 9-inch baking pan
- Aluminum foil
- Spatula (no slits)
- Electric mixer
- Parchment paper
- 2 Cookie sheets
- Microwave safe bowl
Instructions
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Add the icing sugar, cannabutter, water, and peanut butter to a mixing bowl, then use an electric mixer and blend them on high until smooth. If at any point the dough crumbles instead of sticking together, add a bit more water to bring it all back together.
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Line a 9-inch baking dish with aluminum foil then use some non-stick cooking spray to coat the inside.
Press the freshly mixed dough into the foil-lined pan with a flat spatula to remove any bubbles, and then let it cool in the fridge for approximately 30 minutes.
Retrieve the pan from the fridge, then grab the edges of the foil to gently lift the homemade peanut butter brick out and set it on a clean flat surface.
Use a knife or cookie cutter to make egg shapes, ensuring that there is enough room to make a total of 12 for perfect dosing, or all different sizes if you prefer a bit of a surprise.
Place the cut-out Easter eggs on a parchment paper-lined cookie sheet and then put them in the freezer to harden for at least 30 minutes.
Before you retrieve the homemade peanut butter eggs, you will need to prepare the chocolatey coating. To do this, add the chocolate chips and shortening to a microwave-safe bowl, and place in the microwave allowing 30-second intervals until they are fully melted and smooth. In between, you will need to stir the ingredients, scraping the edges of the bowl to avoid burning, which will lead to chunks.
Once the chocolate is melted, you can grab the peanut butter pieces from the freezer and line another cookie sheet with parchment paper.
Dip each of the Easter eggs into the chocolate sauce and once they are completely covered, drop them onto the parchment paper to set.
Continue with the chocolate coating until all the pieces are covered and then use any remaining liquid to drizzle over the pieces for an extra thick shell.
Now let the eggs sit until the chocolate hardens before transferring them into an airtight container for storage.
These delicious cannabis-infused Easter eggs are the perfect treat to lift your spirits, and they can be stored in the fridge for up to a week after they are made, or one month in the freezer.
