PB&J is my favorite sandwich. It is easy, delicious, and I can have it for breakfast, lunch, dinner, or a snack. Yes, it may sound weird, but I can eat a PB&J sandwich any time of the day. That being said, I never thought I would like peanut butter in anything other than a sandwich. Until I made these peanut butter robin’s eggs.
Don’t worry, there is no actual egg involved. This recipe uses peanut butter eggs, dipped in chocolate. My recipe is versatile: You can make it gluten-free, as a Reese’s Peanut Butter Egg dupe, and even various chocolate coating options. Moreover, it is also dairy-free, working in favor of people with certain food allergies. So let me tell you how to make these adorable peanut butter robin’s eggs for Easter.
And there is no actual cooking involved!
- Prep Time: 30 Minutes
- Cook Time: None
- Total Time: 30 Minutes
- Difficulty Level: Easy
Note: While there is no cooking or much prep time involved, you will have to refrigerate a couple of times during the process. So this recipe does require a bit of patience.
Ingredients:
- 1-cup creamy peanut butter
- 1-cup Graham cracker crumbs (or almond flour for gluten-free)
- 3-tablespoon honey
- 500 gm white chocolate
- Blue and green food dyes
- Vanilla extract
Instructions:
- Mix Ingredients: Mix the peanut butter, Graham cracker crumbs, honey, and vanilla extract until it all comes together like cookie dough. Then refrigerate it for a while. This is an important step, without which you won’t be able to achieve perfect shapes
- Make Eggs and Refrigerate: Take out the refrigerated dough and form it into small eggs. Put them on a plate and refrigerate again. Chilling them before coating in chocolate is vital to maintain shape
- Melt Chocolate and Coat Eggs: While the eggs are refrigerating, melt the white chocolate and dye it with a drop of green and a drop of blue food dye to attain that perfect robin’s egg blue. Let the chocolate cool down a little, dip the refrigerated eggs in chocolate completely, and put them on a cooling rack
That’s all! Now, you can speckle the eggs with diluted cocoa powder in water. But I let them be. The eggs are creamy inside with a slightly harder shell, offering the perfect bite.
You can display them on small egg trays or homemade nests made from vermicelli noodles. I broke the noodles in half, coated them in diluted dark chocolate, and placed them inside a Saran Wrap-lined bowl and pressed it with another bowl from the top to create a bowl shape.
The recipe yields a couple of dozen eggs, which you can put in wrappers and in Easter baskets, or as a spring dessert. If you try the recipe, let me know your thoughts.
