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Peanut butter and mint chocolate filled chocolate candies for your Easter baskets. You can make just one flavor or both! Just be ready to get chocolate everywhere 🙂
The peanut butter filled eggs and similar to the Reece’s filling or peanut butter fudge. Super creamy and delicious. I had to stop myself from just eating it out of the bowl… The peanut butter is a little more difficult to dip into the chocolate, so make sure they are pretty solid before you start. A few of mine were too soft and fell apart a bit, so I just HAD to eat them. Oh well!
For the mint chocolate candy I was going for a Mint Meltaway flavor. It’s close, but maybe a bit less sweet and more rich. A little peppermint extract goes a long way so start small and taste. I’m excited to try the chocolate filling with other flavors or maybe milk chocolate, It really held up nicely.
If you want to get the marbled look just drizzle some colored white chocolate on top of the egg while it’s being dipped in the white chocolate. Before banging off the excess chocolate.
Peanut Butter Truffles
Ingredients
- 4 tbsp butter softened
- ¾ cup peanut butter
- ¾ cup powdered sugar
- 1 ½ cup chocolate to coat regular or white
Instructions
- Mix butter, peanut butter, and sugar well. Should be smooth.
- Chill hour in fridge.
- Shape about a tsp into balls or egg shape.
- Place on parchment lined cookie sheet
- Freeze 30 – 60 minutes.
- Melt chocolate in bowl over boiling water in a saucepan.
- Dip peanut butter balls into chocolate. If peanut butter balls start to get too soft place back in freezer for 10 minutes.
- Let cool before storing.
Mint Chocolate Truffles
Ingredients
- 1 cup semisweet chocolate
- ½ cup heavy whipping cream
- ¼ tsp mint or peppermint extract
- 2 tbsp butter
- ¾ cup powdered sugar
- 1 ½ cup chocolate to coat regular or white
Instructions
- Heat cream till just bubbling around edges.
- Mix chocolate into hot cream and let sit 2 minutes. Stir till all is melted and incorporated.
- Add butter, extract, and mix together.
- Stir in sugar till all absorbed and smooth.
- Chill hour in fridge.
- Shape about a tsp into balls or egg shape.
- Place on parchment lined cookie sheet
- Freeze 30 – 60 minutes.
- Melt chocolate in bowl over boiling water in a saucepan.
- Dip balls into chocolate. Let cool before storing.
