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
Scale
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
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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.
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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.
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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.
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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.
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Shape & Coat:
- Scoop out small portions and roll into truffle-sized balls.
- Roll in powdered sugar or pastel sprinkles for a festive finish.
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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.