Celebrate Easter with these Homemade Easter Candies, a fun and festive way to create sweet treats for family, friends, and Easter baskets! From chocolate eggs to marshmallow delights, these homemade candies are easy to make and can be customized with different flavors and decorations.
Why You’ll Love This Recipe
- Easy & No-Bake – Simple homemade treats with no baking required.
- Perfect for Gifting – Beautiful homemade candies for Easter baskets and celebrations.
- Customizable – Use different fillings, chocolate types, and toppings.
- Kid-Friendly – A great Easter activity for little helpers.
- No Artificial Ingredients – Fresh, homemade, and delicious!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Easter Eggs:
- Semi-sweet, milk, or white chocolate (melted)
- Peanut butter, caramel, or Nutella (for filling)
- Powdered sugar
- Butter (softened)
- Vanilla extract
Homemade Marshmallow Peeps:
- Unflavored gelatin
- Granulated sugar
- Water
- Corn syrup
- Vanilla extract
- Colored sugar (for coating)
Easter Chocolate Bark:
- White or dark chocolate
- Pastel-colored candy melts
- Sprinkles, crushed nuts, or dried fruit
Coconut Chocolate Nests:
- Shredded coconut
- Melted chocolate
- Mini candy eggs (for decoration)
Directions
Chocolate Easter Eggs:
- Melt Chocolate – In a microwave-safe bowl, melt chocolate in 30-second intervals, stirring between each.
- Make the Filling – Mix peanut butter (or desired filling) with powdered sugar and butter until smooth.
- Mold the Eggs – Spoon melted chocolate into silicone egg molds, coating the sides. Chill until set.
- Fill the Eggs – Add a spoonful of filling, then cover with more melted chocolate.
- Chill & Decorate – Refrigerate until firm, then drizzle with white chocolate or sprinkles.
Homemade Marshmallow Peeps:
- Make Marshmallow Mixture – Boil sugar, water, and corn syrup until 240°F, then mix with gelatin and vanilla.
- Pipe Shapes – Pipe chick or bunny shapes onto parchment paper.
- Coat with Sugar – Roll in colored sugar for a classic look.
Easter Chocolate Bark:
- Melt Chocolate – Spread melted chocolate on a parchment-lined tray.
- Add Decorations – Swirl in colored candy melts and sprinkle with festive toppings.
- Chill & Break – Refrigerate until firm, then break into pieces.
Coconut Chocolate Nests:
- Mix Coconut & Chocolate – Stir shredded coconut into melted chocolate.
- Shape Nests – Form small nest shapes on a baking sheet.
- Add Eggs – Place mini candy eggs in the center before the chocolate sets.
Servings and Timing
- Servings: Varies by candy type (12-24 pieces per batch)
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- Peanut Butter-Free Eggs – Use almond butter, cookie dough, or caramel.
- Flavored Peeps – Add strawberry or lemon extract for fruity marshmallows.
- Healthier Version – Use dark chocolate and natural sweeteners.
- Nut-Free Candy – Replace nut fillings with marshmallow fluff or cookie crumbles.
- Dairy-Free Option – Use dairy-free chocolate and coconut-based marshmallows.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for up to 2 weeks.
- Freezing: Freeze chocolates for up to 3 months. Thaw before serving.
FAQs
Can I use store-bought chocolate for melting?
Yes! Use high-quality chocolate or candy melts for best results.
How do I prevent chocolate from seizing?
Melt slowly over low heat and avoid getting water in the chocolate.
Can I make these in advance?
Yes! Store in the fridge and enjoy anytime.
How do I get smooth chocolate shells?
Tap molds gently to remove air bubbles before chilling.
Can I make homemade caramel for filling?
Absolutely! Cook sugar and butter until golden, then let cool slightly before filling.
How do I make my chocolate eggs look professional?
Use a silicone mold and polish with a soft cloth before filling.
Can I color white chocolate?
Yes! Use oil-based food coloring for best results.
What’s the best way to package homemade Easter candy?
Wrap in cellophane bags, tie with a ribbon, or place in decorative boxes.
Can I make sugar-free versions?
Yes! Use sugar-free chocolate and natural sweeteners.
What pairs well with homemade Easter candy?
Enjoy with coffee, tea, or as part of an Easter dessert platter.
Conclusion
These Homemade Easter Candies are fun, festive, and easy to make! Whether you’re making chocolate eggs, marshmallow Peeps, or coconut nests, these treats are perfect for Easter celebrations. Try them today and bring sweet joy to your holiday!
Print
Homemade Easter Candy
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: About 24 candies 1x
- Category: Dessert, Candy
- Method: No-Bake & Baking
- Cuisine: American
Description
Celebrate Easter with these Homemade Easter Candies, a fun and festive way to create sweet treats for family, friends, and Easter baskets! From chocolate eggs to marshmallow delights, these homemade candies are easy to make and can be customized with different flavors and decorations.
Ingredients
Chocolate Peanut Butter Eggs 🥜🍫
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups milk or dark chocolate chips
- 1 tablespoon coconut oil or shortening (for smooth melting)
Coconut Macaroon Nests 🥥🐣
- 2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips (for drizzle, optional)
- 24 mini chocolate eggs (like M&M’s or Cadbury Mini Eggs)
Pastel White Chocolate Truffles 🍬🌸
- 8 oz white chocolate, finely chopped
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3 drops food coloring (pastel pink, yellow, green, or blue)
- 1/2 cup powdered sugar or sprinkles (for rolling)
Instructions
-
Mix the Filling:
- In a bowl, beat peanut butter, butter, powdered sugar, and vanilla until smooth.
- Shape into egg forms and place on a parchment-lined tray.
- Freeze for 30 minutes until firm.
-
Melt the Chocolate:
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
-
Dip & Decorate:
- Using a fork, dip each peanut butter egg into the melted chocolate, letting excess drip off.
- Place back on the parchment paper and let set.
- Decorate with sprinkles, white chocolate drizzle, or sea salt.
-
Chill & Serve:
- Refrigerate for 30 minutes until fully set.
- Preheat Oven: Set oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix & Shape: In a bowl, mix coconut, condensed milk, and vanilla. Drop by spoonfuls onto the tray, shaping into nests with a small well in the center.
- Bake: Bake for 12-15 minutes until lightly golden. Let cool.
- Decorate: Melt chocolate chips and drizzle over the nests. Place mini eggs in the center.
- Set & Serve: Let the chocolate harden before serving.
-
Make the Ganache:
- Heat heavy cream in a saucepan until hot but not boiling. Pour over the white chocolate and let sit for 1-2 minutes, then stir until smooth.
- Mix in vanilla extract and food coloring. Chill for 2 hours until firm.
-
Shape & Coat:
- Scoop out small portions and roll into truffle-sized balls.
- Roll in powdered sugar or pastel sprinkles for a festive finish.
-
Chill & Enjoy:
- Refrigerate for 30 minutes before serving.
Notes
- For a healthier option: Use dark chocolate and replace condensed milk with honey in the nests.
- For extra crunch: Add chopped nuts or pretzels to the peanut butter eggs.
- Storage: Keep in an airtight container in the fridge for up to 2 weeks.