Robin's Egg Chocolate Peanut Butter Eggs
Robin's egg chocolate peanut butter eggs are a homemade version of peanut butter cups with a festive twist. These adorable spring candies are easy to make and so yummy!
Prep Time45 minutes mins
Freeze Time10 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 eggs
Calories: 245kcal
- 1 cup of Creamy Peanut Butter
- ¼ cup of Butter
- 2 cups of Powdered Sugar
- 2 to 4 tablespoons of Milk
- Baby Blue Candy Melts
- 4 tablespoons of Cocoa Powder
Start by beating your peanut butter and butter on high until smooth.
Add in your powdered sugar and mix until well combined.
Add in your milk one tablespoon at a time, while mixing until you have a smooth cookie dough consistency.
Roll out onto parchment paper, about a half inch thick.
Use your egg cookie cutter to cut out 1 dozen eggs.
Using a spatula, dip each egg into your melted chocolate and set back onto your parchment paper.
Place in the freezer for 10 to 15 minutes until chocolate has hardened.
Add water to your cocoa powder until you have a thin paint consistency.
Dip your brush in and flick your cocoa mixture onto your eggs.
Serve and enjoy!
- You don't have to paint the eggs with cocoa if you don't want but then they won't have the speckled robin's egg look.
- To thin out the candy melts and ensure they will have a pretty sheen, stir a teaspoon of coconut oil into the melted candy melts until it is dissolved.
- You need to work quickly so the melts don't harden. If you find they are hardening, you can set the bowl of melted candy melts in a bowl of hot water.
Calories: 245kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 124mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 122IU | Calcium: 17mg | Iron: 1mg