The Easter season is upon us and this can only mean one thing…Easter candy. Every time I go shopping, I am bombarded with all of the different kinds of candy that are begging to be eaten. One of my favorite kinds of Easter candy is the egg-shaped Reese’s peanut butter cups. I love the combination of chocolate and peanut butter and today’s recipe for Chocolate Peanut Butter Easter Treats is a really easy version of that popular candy.

These chocolate peanut butter treats have a crisp outer shell and a sweet and creamy peanut butter filling that is so good you will literally be tempted to eat it by the spoonful (which is exactly what I did with the leftover filling). They were the perfect treat to alleviate my craving.

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Ingredients:

8.8oz (250g) milk chocolate, finely chopped¹
²/₃ cup (167g) smooth peanut butter
½ cup (65g) powdered sugar
1 Tbsp + 1 tsp (11g) graham cracker crumbs²
¾ tsp (4g) vanilla extract
1 Tbsp + 1 tsp (23g) unsalted butter, softened

Below are silicone molds that are similar to what I used to make these treats.

Bunny butts
Eggs

Making the peanut butter filling:

In a medium bowl, combine the peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and butter. Put the peanut butter filling into a piping bag and cut the tip off of the bag.

Tempering the Chocolate:

Use the instructions on this website to temper the milk chocolate.

Make sure to test the tempered chocolate before putting it into the molds. This will save you a lot of heartache and difficulties when removing the treats from the molds. Dip the tip of spatula into the chocolate or pour a small amount of the chocolate on a piece of parchment paper and wait for it to harden. If it tempered correctly, it should be firm to the touch and shiny after 3-5 minutes of cooling. If the chocolate has a bloom on it (i.e., whitish coating on the top of the chocolate) or if the chocolate is not hardening, this means the chocolate did not temper correctly. Don’t worry if it hasn’t tempered correctly. You can try to temper it again.

Making the treats:

Use a paintbrush (only used on food) to brush a layer of chocolate into the mold. Make sure there is solid coating so that the peanut butter filling does not leak out or show. Once the chocolate has set, fill the mold with the peanut butter filling. Make sure to leave a small gap between the filling and the top of the mold so that you can cover the filling with another layer of chocolate. Scrape the top of the mold so the treats have a flat bottom when removed from the mold.

Allow the chocolate to set completely and then remove the treats from the mold. These treats are so delicious. I actually think they are better than Reese’s since I was able to use high quality milk chocolate and peanut butter. I really hope you enjoy this recipe!

Leave me a comment below if you have a favorite kind of Easter candy.

Notes:

Feel free to use dark chocolate if you would prefer a treat that is less sweet. Just make sure to follow tempering instructions for dark chocolate. (back to “Ingredients“)
Graham cracker crumbs might sound a little odd to include in these treats, but they provide a nice texture to the peanut butter filling. (back to “Ingredients“)

Want more Easter Treats?

Carrot Cake with Spiced Cream Cheese Frosting

Print Recipe

Chocolate Peanut Butter Easter Treats

Equipment

Silicone molds shaped like eggs and bunny butts

Ingredients

8.8 oz (250g) milk chocolate, finely chopped
⅔ cup (167g) smooth peanut butter
½ cup (65g) powdered sugar
1 Tbsp + 1 tsp (11g) graham cracker crumbs
¾ tsp (4g) vanilla extract
1 Tbsp + 1 tsp (23g) unsalted butter, softened

Instructions

In a medium bowl, combine the peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and butter. Put the peanut butter filling into a piping bag and cut the tip off of the bag.
Temper the chocolate.
Use a paintbrush (only used on food) to brush a layer of chocolate into the mold. Make sure there is solid coating so that the peanut butter filling does not leak out or show. Once the chocolate has set, fill the mold with the peanut butter filling. Make sure to leave a small gap between the filling and the top of the mold so that you can cover the filling with another layer of chocolate. Scrape the top of the mold so the treats have a flat bottom when removed from the mold.
Allow the chocolate to set completely and then remove the treats from the mold.

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