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!
Mould the white chocolate in the microwave or in a bain Marie.
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.
Let the mould chill for 15 minutes.
Fill each hole with peanut butter. Cover with a thin layer of chocolate to seal the shapes.
Refrigerate for another 15 minutes until the chocolate has set.
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.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.