This Easter, ditch the traditional candy and surprise everyone with a homemade peanut butter and chocolate treat that’s sure to become a new holiday favorite. With just four simple ingredients, you can create irresistible, crunchy Butterfinger Easter Eggs. These homemade candy eggs, made with candy corn, peanut butter, dark cocoa candy melts, and a touch of shortening, are guaranteed to be the most sought-after treasure in everyone’s basket this year.
Sometimes, life gives you candy corn, and you just have to deal with it. For the past several months, each time I open my pantry door, a bag of candy corn has come flying out at me. A sane person would find another place to store the bag of candy corn, but not me. I just continue to put it back in the same place each day, thinking that eventually it will settle down and behave. (This never works with Brenna. I’m not sure why I thought a bag of candy corn would be any different.) Last Friday, I finally hit my limit of being attacked by the yellow, orange, and white candy that most people avoid like the plague. I decided it was time to make Faux Butterfinger Balls again, only this time I altered the recipe to make miniature Easter eggs. Problem solved; no more candy corn attacks, now it’s the caramels. *Sigh!*
Ingredients:
- 2 Cups Candy Corn
- 1 (15-oz.) Jar Creamy Peanut Butter (Not Natural)
- 1 (12-oz.) Bag Wilton Dark Cocoa Candy Melts
- 1 Tablespoon Crisco
Directions:
- In a medium glass bowl, melt the candy corn in a microwave for 1 minute. Mix and repeat for 15-second intervals until the candy is melted.
- With a silicone spatula, mix in the peanut butter. Place in the refrigerator for two hours.
- Scoop the mixture out with a teaspoon, and then roll it between your palms, forming an egg shape. Place on a baking sheet lined with wax paper. Refrigerate the eggs for at least 1 hour.
- In a small glass bowl, melt the candy melts and Crisco in a microwave for 1 minute. Mix and repeat for 15-second intervals until the candy is melted.
- Gently drop the eggs into the chocolate one at a time, completely coating the egg surface. Shake any excess chocolate off as you remove the eggs from the chocolate on top of the tines of a fork. Place the coated eggs on a baking sheet lined with wax paper. Refrigerate the eggs for at least 15 minutes.
- Remove the eggs from the refrigerator and break off any excess chocolate globs using your hands or a sharp knife. Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil.
- Reheat the leftover chocolate and drizzle the eggs with the tines of a fork or by using a decorating bottle or parchment paper bag filled with melted chocolate.
- Leaving the cookie rack on top of the baking sheet, place in the refrigerator for at least 1 hour before packaging in an airtight container.
Suggestions:
- You can use an entire bag of chocolate chips in place of the candy melts, but you will need to increase the Crisco to 2 tablespoons.
- Brach’s produces a Pastel Candy Corn around Easter, just in case you don’t have any leftover candy corn from Halloween. I’m not sure if it will produce the same color as a traditional Butterfinger, but it will have the same taste.
- You can use either semi-sweet, milk, or dark chocolate in this recipe.
- Make sure to soak the bowl and spatula you use for the candy corn and peanut butter mixture in very hot water. It will take a bit of effort to remove the rock-hard substance.
- Remove the Butterfinger Easter Eggs from the refrigerator at least half an hour before serving if you would like them to have a soft texture.
Improvements:
- Use chunky peanut butter.
- Drizzle the eggs with white chocolate.
- Decorate each egg with a sprinkle of flakey sea salt or chopped peanuts.
- If you like these candy eggs, make sure to try these Butterfinger Eggs with Vanilla.
Ingredients:
- 2 Cups Candy Corn
- 1 (15-oz.) Jar Creamy Peanut Butter (Not Natural)
- 1 (12-oz.) Bag Wilton Dark Cocoa Candy Melts
- 1 Tablespoon Crisco
Directions:
- In a medium glass bowl, melt the candy corn in a microwave for 1 minute. Mix and repeat for 15-second intervals until the candy is melted.
- With a silicone spatula, mix in the peanut butter. Place in the refrigerator for two hours.
- Scoop the mixture out with a teaspoon, and then roll it between your palms, forming an egg shape. Place on a baking sheet lined with wax paper. Refrigerate the eggs for at least 1 hour.
- In a small glass bowl, melt the candy melts and Crisco in a microwave for 1 minute. Mix and repeat for 15-second intervals until the candy is melted.
- Gently drop the eggs into the chocolate one at a time, completely coating the egg surface. Shake any excess chocolate off as you remove the eggs from the chocolate on top of the tines of a fork. Place the coated eggs on a baking sheet lined with wax paper. Refrigerate the eggs for at least 15 minutes.
- Remove the eggs from the refrigerator and break off any excess chocolate globs using your hands or a sharp knife. Place the eggs onto a cookie rack on top of a baking sheet lined with wax paper or tin foil.
- Reheat the leftover chocolate and drizzle the eggs with the tines of a fork or by using a decorating bottle or parchment paper bag filled with melted chocolate.
- Leaving the cookie rack on top of the baking sheet, place in the refrigerator for at least 1 hour before packaging in an airtight container.
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Retro Peanut Butter Easter Eggs
