I’ll admit that Easter has snuck up on me a little bit this year. Usually I’m baking and crafting away but everything has just been so busy lately that I’m getting a little bit of a delayed start on my Easter goodies. While this could discourage me, it’s not. Instead, I’m focusing on making the best treats around instead of making tons of different items. As I thought through what I wanted my signature Easter treat for the kids to be this year, I kept coming back to creme eggs. In the past I’ve picked them up at the store and stuffed their baskets with them. But, both my boys just happen to be on a peanut butter kick so I thought it would be fun and delicious to whip up my own version on this fun Easter treat. Meet my totally drool-worthy, decadent Peanut Butter Creme Eggs for Easter!
These peanut butter creme eggs combing slightly sweetened, creamy peanut butter filling with a colorful, crunchy shell made out of chocolate to create a sweet Easter treat that’s like no other. And the best part is, they are so much fun to make.
- 1 cup of peanut butter
- 4 tablespoons of butter
- 1 cup of confectioner's sugar
- 1 tablespoon of heavy cream
- Candy melts in a variety of colors
- 1 tablespoon of olive oil
- Small plastic Easter eggs
- Mix together the peanut butter, butter, confectioner's sugar and heavy cream and combine till creamy.
- Wash out the small Easter eggs and spray with cooking spray.
- Fill each Easter egg with peanut butter cream.
- Close and freeze for four hours.
- Melt the candy melts according to the directions on the package.
- Pop open the Easter eggs and pull the peanut butter creme eggs out.
- Dip each egg in candy melts.
- Freeze for 30 minutes.
- Drizzle different colored candy melts over the top.
- Finish with sprinkles.
Trust me when I say once you’ve tried these peanut butter creme eggs you’ll never go back. To start, I mixed together my peanut butter, butter, confectioner’s sugar and heavy cream in the blender, beating it until it was smooth and creamy.
Once my peanut butter cream was ready, I grabbed some SMALL (this are sweet treats so go with the small size) plastic Easter eggs and washed them well. Once they were clean, I sprayed the inside of them with cooking spray and then filled each one with the peanut butter creme.
After closing up each plastic egg, I placed my peanut butter creme eggs in the freezer for an hour. This is an important step since the filling is really fluffy and creamy and needs to freeze to hold it’s shape. Once my eggs were frozen, I simply popped them open and pulled the peanut butter creme eggs out of the middle.
With my peanut butter creme eggs frozen, I pulled out multiple colors of candy melts and melted them according to the directions on the package. Then I added a half of a tablespoon of olive oil to each bowl of candy melts to keep them nice and smooth.
Using a fork, I dipped each of my peanut butter creme eggs into the candy melts, rolling them gently so that they were covered completely. Once my peanut butter creme eggs were covered in a bright chocolate coating, I returned them to my pan and froze them again for 30 minutes.
With the shells of my peanut butter creme eggs perfectly hardened, I removed them from the freezer, melted additional colors of candy melts and used them to drizzle over the top of each egg.
Once my drizzles were complete, I finished the look with some bright sprinkles.
After giving the peanut butter creme about 15 minutes to soften, I served up my peanut butter creme eggs and let me tell you, they were delicious!
Once you bit through the hard chocolate shell, there was ooey, gooey, creamy peanut butter filling in the middle.
I highly encourage you to try this fun Easter treat because it’s so dang good! Whether you love creme eggs or not, I guarantee you’ll be swooning over these peanut butter creme eggs.