The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Peanut Butter Chocolate Eggs are the perfect sweet treat to make with the little ones in your life over Easter weekend.
Peanut butter-filled chocolate eggs are an extremely popular candy on the grocery store shelves each spring, and for good reason! A creamy peanut butter center coated in milky chocolate is a combination that always pleases.
The only downside is that these candies are loaded with unwanted sugar and preservatives. So, it got me thinking, why not make them a bit healthier at home?
Heinen’s honey roasted nut butter, chocolate chips and organic coconut oil are three key ingredients to making this irresistible Easter treat. The best part? These eggs can be made days, even weeks, in advance and kept in the freezer until you are ready to enjoy!
- Prep time:
- Total time:
- 12 Eggs
- 6 oz. Heinen’s semi-sweet chocolate chips
- 6 oz. Heinen’s milk chocolate chips
- Heinen’s honey roasted nut butter
- 2 Tbsp. Heinen’s organic coconut oil
- Coarse sea salt or seasonal sprinkles
- Silicone mold (can be a muffin tin or egg-shaped)
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30 second intervals until 3/4 of the chocolate has melted. Remove the bowl from the microwave and stir until the remainder of the chocolate chips have melted.
- Sprinkle either coarse sea salt or holiday sprinkles into the bottom of the silicone molds
- Fill the bottom of each mold with ½ Tbsp. of the melted chocolate. Place the mold in the freezer for 2-3 minutes to set.
- Remove the mold from freezer and fill each chocolate cup with the honey roasted nut butter until each mold is 3/4 full.
- Add a little more melted chocolate on top to cover the nut butter completely.
- Place the mold back into the freezer for 3+ hours before enjoying.
- Store in a Ziploc bag in the freezer until you are ready to enjoy or for up to 3 weeks.