One of our favorite Easter books to read is The Golden Egg. So I used an chocolate making egg mold to make some golden eggs to go with the book. Using my trusty Peanut Butter Truffles recipe, I adapted it to be softer for a filling and it worked perfect. A little gold luster dust and there you go, golden eggs! If you really wanted to you could use a yellow candy melt and coat with gold luster dust, or make them in Easter colors. I’ve never had a complaint for the classic peanut butter and chocolate combination before though! These do freeze well, so they are great for making ahead of time as well. For a sweet Easter gift these are so sweet presented in an egg carton or small basket too.
PEANUT BUTTER TRUFFLE EGGS (OR GOLDEN EGGS)
Chocolate of choice for coating (or candy melts)
1 cup smooth peanut butter
1/4 cup butter, at room temperature
1 1/2 cups powdered sugar
1 cup Rice Krispy cereal
7 oz jar marshmallow creme
gold luster dust, optional
In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
Add the cereal and marshmallow creme and stir in until combined well.
Melt the chocolate and coat the egg mold. Let chocolate set until firm, then fill cavity with peanut butter filling.
Add melted chocolate to cover the back.
When chocolate is set remove from molds and if desired, dust with gold luster dust.
Ingredients
- Chocolate of choice for coating (or candy melts)
- 1 cup smooth peanut butter
- 1/4 cup butter, at room temperature
- 1 1/2 cups powdered sugar
- 1 cup Rice Krispy cereal
- 7 oz jar marshmallow creme
- gold luster dust, optional
Instructions
- In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
- Add the cereal and marshmallow creme and stir in until combined well.
- Melt the chocolate and coat the egg mold. Let chocolate set until firm, then fill cavity with peanut butter filling.
- Add melted chocolate to cover the back.
- When chocolate is set remove from molds and if desired, dust with gold luster dust.
