Chocolate Peanut Butter Easter Egg Ingredients
These eggs are about the size of a chocolate bar. Some are decorated with bright coloured chocolate for the children and for the adults a less sweet dark plain chocolate. Both styles of eggs are filled with a simple peanut butter and rice krispie filling.
1 cup peanut butter
1/4 cup butter
1 tsp vanilla
3 cups icing sugar
2 cups Rice Krispies
3 cups Belgian Melting chocolate
1 cup assorted colours of melting chocolate
You will also need an Easter egg-shaped silicone mould, and a way to paint your eggs in the coloured chocolate. I tried some new squeezable containers made for it, they were alright and Much faster, but I prefer using a new small paintbrush, as its more accurate.
The Peanut Butter Filling
Start by making the peanut butter filling. Place both the peanut butter and the butter in a large mixer bowl. Beat together until very well incorporated at least a minute. This will prevent you from having little chunks of pure butter in your Easter eggs.
Once well blended add the icing sugar, to prevent a mess, start on low speed until incorporated. Add the vanilla and beat on high speed for at least two minutes.
Add the Rice Krispies and beat well.
The dough should be the consistency of thick cookie dough. You can adjust it by adding more icing sugar or Rice Krispies. The difference will be from the brand of peanut butter you use or the heat of your kitchen.
Place the filling in the fridge while you prepare the chocolate.
Forming the Easter Eggs
If you’re going to colour the eggs in different colours. Melt one colour at a time, let it harden, then repeat with the next colour.
I find that the various colours of chocolate may have different melting time, my yellow took half as much time to melt as the blue did. I prefer to melt my chocolate in the microwave, especially when its small amounts. I suggest melting your chocolate on defrost tempt in 30-minute intervals. Stop and stir the chocolate to see if it needs more time.
Colour in the different sections of your egg by piping or painting in the chocolate. You can use a fondant tool, a new tiny paintbrush or toothpick is you need to remove spill over.
Chill one colour, making sure the chocolate is hardened before starting the next.
Once you have all the colour chocolate done. Paint the outside of the egg with dark chocolate, either with a spoon or a paintbrush.
Fill the inside with the peanut butter filling, making sure it isn’t higher than the sides of your egg.
Fill the entire egg cavity with chocolate.
Lift the silicone tray of eggs up and let it tap onto the counter several times. This will make your chocolate float smooth and remove any air bubbles.
Place your tray of Easter eggs into the fridge and chill for about an hour.
Pull off the silicon tray and serve.
If you happen to have chocolate around the outside of your egg from filling it. While still cold, hold the egg in one hand using parchment paper to prevent it from melting. Then cut the extra little bit off using a small knife
These chocolate eggs are part of an Easter bunny Garden centerpiece I created using a DIY wood Easter bunny and the eggs.