These Peanut Butter Easter Eggs are coated with a crunchy layer of white chocolate. This is an easy, no bake recipe that’s also gluten free & dairy free. Try them!
Peanut Butter filled Easter Eggs
Ingredients
Instructions
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Mould the white chocolate in the microwave or in a bain Marie.
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Fill a silicone easter egg mould with chocolate using a brush, covering the entire surface. Keep the remaining chocolate warm, so you can use it to seal tem.
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Let the mould chill for 15 minutes.
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Fill each hole with peanut butter. Cover with a thin layer of chocolate to seal the shapes.
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Refrigerate for another 15 minutes until the chocolate has set.
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Carefully unmould the eggs. Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes so the creamy peanut butter centres are nice and smooth.
Notes
- I used a mould from Zara Home.