easter candy
This delightful Easter candy recipe is perfect for celebrating the holiday with family and friends. These colorful chocolate-covered treats filled with peanut butter and marshmallow are sure to be a hit!
Equipment
- 1 mixing bowl
- 1 double boiler or microwave-safe bowl
- 1 baking sheet
- 1 parchment paper
- 1 rubber spatula
- 1 plastic wrap or airtight container for storage
Ingredients
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 cup mini marshmallows
- 1 ½ cups semisweet chocolate chips
- 1 tablespoon vegetable oil
- ½ cup pastel candy sprinkles
Instructions
- In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and well combined.
- Fold in the mini marshmallows until evenly distributed. Set aside.
- In a double boiler or microwave-safe bowl, melt the semisweet chocolate chips with the vegetable oil, stirring until smooth and fully melted.
- Using a spoon, scoop a tablespoon of the peanut butter and marshmallow mixture and form it into a ball. Repeat until all the mixture is used.
- Dip each peanut butter ball into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate.
- Place the chocolate-coated balls onto a baking sheet lined with parchment paper. While the chocolate is still wet, sprinkle pastel candy sprinkles on top.
- Refrigerate the tray for about 10 minutes, or until the chocolate has hardened completely.
- Once set, transfer the candies to an airtight container, separating layers with parchment paper.
Notes
For a fun twist, you can add colorful candies or nuts inside the peanut butter mixture.
Store the Easter candy in a cool, dry place, and it will stay fresh for up to a week.
You can also drizzle additional melted chocolate over the finished candies for decoration.