- milk chocolate candy coating
- commercial peanut butter filling or homemade (recipe below)
- egg candy mold
- squeeze bottle
- foil wrappers in assorted colors (optional)
Step 1: Melt candy coating using the microwave or a double boiler. Once coating is melted, fill squeeze bottle.
Step 2: Line candy molds with chocolate and drain the excess. If you are unfamiliar with lining candy molds, read our post on How-To Line a Candy Mold.
Step 3: Immediately scrape over the top of the candy mold with a spatula. This will give the eggs nice, clean edges. Let the chocolate set up at room temperature. Putting the mold in the freezer at this stage may cause the chocolate not to stick together when you are ready to fill in the molds.
Step 4: When the chocolate has completely set up, fill the cavities with peanut butter filling. Fill to just below the top edge. Too much filling, and your eggs won’t seal nicely. When you have filled all the cavities, take your squeeze bottle of melted chocolate and completely cover the peanut butter. Make sure that the edges are all sealed and that no filling is showing. Place the candy tray in the freezer.
Step 5: Once the eggs have been in the freezer for about 5 min. and the chocolate on the back is completely set up, remove from the freezer. Release the eggs from the mold by turning it over and letting them gently fall from the mold. Let the eggs come back up to room temperature before packaging or storing them. Wrap the egg halves in assorted colors of foil.
Package wrapped eggs in a candy box lined with paper shred or set eggs out on a colorful dish.
Peanut Butter Center Recipe (taken from Autumn Carpenter’s All About Candy Making)
- 1 cup peanut butter
- 1/2 cup softened butter
- 2 1/2 cups powdered sugar
- 1/4 cup corn syrup
Combine all ingredients and mix until blended. Can be rolled into balls and dipped or pushed into lined candy molds.