If you’ve ever wanted to try peanut butter cups but could not due to a peanut allergy, then consider trying this nut-free homemade version. And, it makes the perfect addition to any Easter basket. While dipping these candy eggs may take a little bit of practice, they don’t have to look perfect. And, the versatility of this recipe allows you to adjust the filling for your specific taste or dietary/allergy needs.
Ingredient Line-Up
Butter – I used unsalted butter for this recipe since we are adding in salt. You can use salted butter, just omit the salt.
Sun Butter – I use creamy Sun Butter, but your favorite brand of nut-free butter works.
Powdered Sugar – this will help add structure and sweetness to the candy filling.
Vanilla – I prefer pure vanilla extract, but imitation vanilla works too
Salt – enhances the flavor while balancing out the sweetness.
Candy Coating – be sure to read labels to make sure the bark or candy coating is peanut and tree nut-free. I prefer to use an candy coating so the chocolate holds up better. If you prefer to use chocolate chips, add a little vegetable shortening while melting so it becomes smooth and easier to work with.
Tools Needed
Cookie Sheet – place dipped candies onto a cookie sheet lined with a silicone baking mat or parchment paper so the candy can dry (and for easy clean-up).
Measuring Cups & Spoons – you’ll need both measuring cups and measuring spoons.
Mixing Bowls – use stainless steel bowls for your measured ingredients, but be sure to use a microwave-safe mixing bowl to melt your candy coating.
Mixer – Use a hand mixer or stand mixer to combine ingredients.
Cookie Scoop – use a medium cookie scoop to ensure the filling is the same size throughout.
Chocolate Dipping Set – chocolate dipping tools make it easier to dip the candies, but a fork will work too.
Airtight Food Storage Containers – store candies in an airtight container in the fridge, with parchment paper layered between your candies.
Looking For More?
If you’re looking for something more than candy eggs, something with a bit more substance, check out these Easter Ricotta Cookies. A holiday staple around this time of year, these cookies can be made ahead of time and kept in an airtight container until Easter. While this recipe makes a lot of cookies, you can easily cut it in half; bonus, these cookies freeze well, too. Or, these Robin Egg Chocolate Chip Cookies are great for Easter, too!
Candy SunButter Eggs
Ingredients
- 6 tbsp butter, room temperature
- 1 cup SunButter* *any creamy nut butter will work
- 2 cups powdered sugar add up to a 1/2 cup powdered sugar if you need more to form shapes.
- 1/2 tsp vanilla
- 1/8 tsp salt
- chocolate candy coating/almond bark
- 1 tsp vegetable or canola oil, optional use, if needed, to thin out the chocolate
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- With your mixer, beat the softened butter until creamy, about 2 minutes on medium-high speed.
- Add in the sunbutter and continue to beat until combined, about 1-2 minutes on medium speed.
- Slowly add in the powdered sugar, vanilla and salt. Mix on low speed for about 1-2 minutes or until fully combined. The mixture may look a little crumbly, but it’s ok.
- Using a medium cookie scoop (or about 1-½ tablespoons of filling), scoop up the filling, placing them on the cookie sheet. Once all scooped, roll into balls, then flatten each ball so that it is about ¾ to 1” thick. Shape into an egg with your fingers and place back onto the cookie sheet. If the mixture is too soft to shape, place into the refrigerator for about 10-15 minutes to firm up and then continue. TIP: If the mixture is too sticky when shaping, add a little powdered sugar to your hands and then shape.
- Once the mixture is all shaped, refrigerate for at least 1 hour to firm up the eggs before dipping.
- When you are ready to dip your filling, melt the candy bark or chocolate in the microwave in 20-30 second intervals. Stir, making sure the chocolate is smooth. If it feels too thick, add in about 1 tsp of oil and stir. Cool for a couple of minutes before dipping the eggs.
- To dip, place the filling into the chocolate and submerge it. Using a three-prong dipping fork (or a regular fork), bring the egg up to the top, tapping it lightly to remove any excess chocolate before placing it down onto your cookie sheet. TIP: use the dipping spear (or another fork or a toothpick) to help slide the egg off the dipping fork. Continue the process until all eggs are covered; just note that you may need to rewarm your chocolate if it gets too firm or chill the filling in the refrigerator if it gets too soft.
- Drizzle any excess chocolate on top of the egg. Refrigerate the candies to help them fully set before serving.
- Keep candies refrigerated until serving. Yields about 15-18 egg candies (depending on thickness of candies).
Notes
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