Pink Chocolate Peanut Butter Eggs
Calling all Reese’s Peanut Butter Eggs Fans! Introducing Pink Chocolate Peanut Butter Eggs! …HOMEMADE AND PINK with Sprinkles that Sparkle!! Somebody say MERCY!
Originally Published March 2021 | Updated March 2023
Pink Chocolate Peanut Butter Eggs
MOVE OVER REESE’SPeanut Butter Eggs!
What Do Pink Chocolate Peanut Butter Eggs Taste Like
OH YESS-NESS! At first bite you get a crunch into the creamy shell of the pink chocolate. Next, the peanut butter mixture jumps in with a ka-pow and you have the perfect sweet treat!
A Fun Way To Share These Pink Beauties
Wrap these in cellophane envelopes or bags for a special Easter treat.
Pink Chocolate Peanut Butter Eggs Recipe
Ingredients
- 1 1/2 cups powdered sugar
- 3/4 cups creamy peanut butter
- 1 tablespoons milk or water
- 6 ounces Wilton Vanilla Candy Melts in Bright Pink
- 6 ounces Wilton Vanilla Candy Melts in White
- 3 ounces milk chocolate chips, white chocolate chips, or semi sweet chocolate chips
Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.
- sprinkles (optional)
Silicone egg mold/s.
Peanut Butter Egg Instructions
Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.
Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.
Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.
Remove the Pink Chocolate shells from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.
Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.
Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.
Repeat the recipe with remaining ingredients.
Love Peanut Butter?! How about these Sparkling Charm Recipes!
- Peanut Butter Pinwheels
- Reece’s Peanut Butter Cup Chocolate Chip S’Mores
- Creamy Dreamy Marshmallow Peanut Butter bars
- Mini Peanut Butter Fluffa-Butter Pies
Pink Chocolate Peanut Butter Eggs
Ingredients
- 1 1/2 cups powdered sugar
- 3/4 cups creamy peanut butter
- 1 tablespoons milk or water
- 6 ounces Wilton Vanilla Candy Melts in Bright Pink
- 6 ounces Wilton Vanilla Candy Melts in White
- 3 ounces milk chocolate chips white chocolate chips, or semi sweet chocolate chips
- Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.
- sprinkles optional
Instructions
- Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.
- Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.
- Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.
- Remove the mold/s from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.
- Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.
- Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Pink Chocolate Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.
- Repeat with remaining ingredients for 6 more eggs if you did not have two molds.
Nutrition
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