3D Breakable Easter Egg Candy Bar DIY
Breakable egg on a candy bar for Easter? Yes, please!
It’s a candy bar that you can SMASH! How can it get better than this?
Watch my homemade candy bar tutorial here:
What I used:
???? Candy Melts
???? Chocolate:
???? Candy Bar Mold:
???? Easter Egg Mold:
???? Packaging:
???? Big Wooden Mallets:
???? Regular mallets:
???? Shop stickers and more here:
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How to make Easter Eggs 8 Fun Chocolate Eggs HOW TO COOK THAT Ann Reardon
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In this video you will learn how to make solid chocolate easter eggs, caramel filled chocolate easter eggs, chocolate easter eggs with a surprise inside, fruit and nuts chocolate eggs recipe and lacey chocolate easter eggs.
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PEANUT BUTTER CHOCOLATE EGGS | Easter Candy | DIY for Beginners
Homemade Peanut Butter Chocolate Covered Eggs!! Just like Reese's!! Perfect for EASTER TIME!! Easy to make, yet so fresh and delicious!! Never Disappoints!! Recipe below...
Peanut Butter Chocolate Covered Eggs
(Makes 2 dozen)
1-1/2 cups creamy Peanut Butter
1/2 cup (1 stick/8 tablespoons) butter, softened
1 teaspoon pure vanilla extract
2 cups powdered sugar (plus 1/4-1/2 cup more, if need)
2 cups semi-sweet chocolate chips, or substitute with milk chocolate or dark chocolate chips
1 tablespoon coconut oil, or substitute with all-vegetable shortening
Easter Sprinkles, optional
1. In a large bowl beat together peanut butter and butter until smooth and creamy. Beat in vanilla. Add 1/3 of powdered sugar, at a time, beating after each addition.
2. Cover and chill for 30 minutes. If peanut butter mixture is too sticky beat in about 1/4 to 1/2 cup of additional powdered sugar until mixture is no longer sticky and will not stick to finger tips.
3. Roll peanut butter mixture into 1-inch balls. Flatten slightly with palms of hands to shape into eggs. Chill in freezer on cookie sheet (lined with parchment paper, optional) for 15-20 minutes.
4. Meanwhile, add chocolate chips to microwave-safe bowl with coconut oil. Microwave for 1 minute 20 seconds; stirring every 20 seconds.
5. Dip chilled peanut butter eggs, one at a time, into chocolate to cover completely. Shake off excess chocolate. Place back onto chilled cookies sheet. Add sprinkles to top of eggs at this time, optional. Refrigerate for 15-20 minutes or until chocolate is firm.
TIPS: Make 3 days in advance. Store in an airtight container and refrigerate until ready to serve.
~~~ENJOY your homemade CHOCOLATE PEANUT BUTTER EGGS~~~
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Easter Egg Peanut Butter Candies | Sally's Baking Recipes
These easy no-bake chocolate peanut butter Easter egg candies are soft and sweet, with a sprinkling of coarse salt on top.
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Classic Fruit and Nut Candy Easter Eggs ~ Easter Dessert~ Noreen's Kitchen
This recipe is by request from a dear viewer. They contacted me and asked me if I had a recipe for fruit and nut eggs that they remembered from their youth. Their mother made them every Easter but they had not had them in a very long time. So I promised I would share a recipe and here it is!
Fruit and nut eggs may be familiar to some of you. I remember them from when I was a child. They involve a creamy filling that is similar to that of a vanilla cream filled chocolate. The difference is that this also has chopped candied cherries and walnuts and is flavored with vanilla and a bit of the cherry juice or extract. You can also choose to add almond extract if you like to enhance the cherry flavor.
These are easy to make overall, but they are time and labor intense so you will want to prep yourself to spend an entire afternoon making these. One recipe will make a lot!
I molded my filling using an egg mold that I purchased from Amazon You can always choose to roll these into bon bons if you like to make things easier. Since this is for Easter I wanted to do things up right.
I made sure to spray the mold before I put in the prepared filling dough and unmolded it and placed the egg on to a sheet lined with parchment. The fillings went into the fridge to set for about thirty minutes before dipping into a coating. I used a combination of Wilton candy melts and semi sweet baking chocolate. This gives a richer flavor than simply using the candy melt.
Once dipped place the eggs onto a rack or a sheet pan lined with parchment. Return to the refrigerator for 15 more minutes before decorating.
I decorated my eggs with bright molded chocolates in the shapes of bunnies, lambs and ducks just for fun. The mold I used can be found here: You can choose to leave them plain, or decorate with either buttercream or royal icing.
I hope that this fulfills a memory and I hope that if you give these a try that you love them! I enjoyed replicating a recipe from long ago as well and hope you enjoyed sharing this journey with me!
I hope you all have a blessed Easter!
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