1 hour 10 minutes
With a delicious peanut butter filling and a bright pastel shell, these iconic Easter peanut butter eggs are the absolute best candy to celebrate spring!
‣ 1 cup creamy peanut butter ‣ 3 tablespoon unsalted butter, softened ‣ 1 cup powdered sugar ‣ 1 teaspoon vanilla extract ‣ 4 3/4 cup candy melts, any color(s)
Prepare the peanut butter filling by whipping together the creamy peanut butter, butter, powdered sugar, and vanilla. Once smooth, add the filling to a pastry bag with the end cut (or a Ziploc bag with a corner cut). Set the filling aside for now.
Heat the candy melts in the microwave until smooth. Using a pastry brush (or just a spoon), add about one or two tablespoons of melted candy to a cavity in the Easter egg mold, making sure to coat the bottom and the sides. Once done, set it in the refrigerator to set.
Once the candy is set, bring the mold back over to your work area, then pipe the peanut butter filling into each cavity, up to about 2/3 of the way full.
Top the peanut butter filling with more melted candy, sealing the backs. Use the flat edge of a butter knife to scrape along the top of the mold, removing any excess candy.
Place the molds in the refrigerator again so the candy can set, then pop the completed peanut butter eggs out of the molds.
Melt the peanut butter until it has the consistency of a velvety sauce. Using a measuring cup (for easy pouring) or a medium bowl, use a whisk to mix up the milk, egg, and vegetable oil. While continuing to whisk, gently pour the melted peanut butter in with the egg mixture.