I'm glad I finally had that brainstorm, though, because I may never buy peanut butter eggs again! This Peanut Butter Eggs recipe comes together in just a few minutes, and the filling is so good I had a hard time not nibbling all of it before it was formed into egg shapes and dipped. It's a little smoother and less grainy than the store-bought kind, but if you like more texture you can always use crunchy peanut butter instead. Keep this recipe handy and once Easter passes, you can roll the filling into balls instead of eggs and get your peanut butter fix year-round.
Get the recipe: Peanut Butter Eggs
Peanut Butter Eggs Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.
Oh yes I did.
In my quest to answer the question, "How do you improve upon creme eggs?" I accidentally created the world's most deadly--and possibly most delicious--Easter candy concoction. It turns out that creme eggs, when dipped into a quick batter and deep-fried until golden brown, are, to use a technical term, super-duper tasty. The vanilla creme filling liquefies, the chocolate melts, and the outer shell stays lightly crisp. You could serve Deep Fried Easter Creme Eggs as a fun alternative dessert at an Easter dinner, or whip them up next week once the novelty of noshing on plain Easter basket candy has worn off. I like them with just a sprinkling of powdered sugar, but you could get a little fancier and drizzle them with chocolate sauce, caramel, or a quick berry puree. Store-bought Cadbury creme eggs work well, but you could also try your hand at homemade creme eggs if you're feeling fancy.
Get the recipe: Deep Fried Easter Creme Eggs
Deep Fried Easter Creme Eggs Photo ©2012 Elizabeth LaBau, licensed to About.com, Inc.
I've been toying with the idea of re-creating the famous Cadbury Easter egg for a few years, and I finally tackled it this year. I've had a recipe for "Fondant Eggs" on my site for awhile, and they were pretty good. They were suitably egg-shaped and had the obligatory egg white/yolk thing going on, but the major problem was that they never really liquefied. And as we all know, an egg is not a Cadbury egg until it has the gooey frosting center. So I put on my Mad Scientist Cap, turned to my good friend invertase, and Creme Eggs were born!
This candy starts out as a soft fondant, which allows you to mold the yolks and whites, and dip the eggs without any trouble. After they're dipped comes the hard part--the waiting! Invertase, the secret weapon, gradually liquefies the sugar in the fondant, turning the solid candy into a semi-solid goo that's oh-so-slurpable. If you can't find invertase, or don't want to wait for the liquefying process, try this recipe for Fondant Eggs instead--you'll still get the yellow yolk and white filling, with a little less fuss!
Get the recipe: Creme Eggs
Creme Eggs Photo ©2012 Elizabeth LaBau, licensed to About.com, Inc.
You could also use this basic method to make Easter bunnies out of fondant, marzipan, chocolate plastic, or chocolate clay. If all the decorating instructions get a little confusing, I've put together a handy-dandy photo tutorial with step-by-step pictures showing how to make Easter Bunny Truffles. Now go forth and eat a bunny!
Easter Bunny Truffles Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.
I like to make my s'mores in the oven (to give the marshmallows that toasty flavor) but you can also make these in the microwave, or for an extra-authentic experience, over an open fire. I'll admit that Peeps are not the most gourmet marshmallow you can use, but this recipe is a fun way to repurpose Easter candy and enjoy your Peeps in a new light!
Get the recipe: Peeps S'mores
Peeps S'mores Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.
If you want to save time, you can definitely use plain peanut butter in the candy, but I like to jazz it up a little and make a peanut butter filling similar to the one found in most peanut butter cups. My favorite touch, though, is the eye-catching topping! I sprinkled the tops of the cups with chopped salted peanuts and freeze-dried strawberries to create a beautiful design that looks as good as it tastes. Once you try these, you may never go back to plain peanut butter cups again!
Get the recipe: Peanut Butter and Jelly Chocolate Cups
Peanut Butter and Jelly Chocolate Cups Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.
I propose that all cake pops now be made with doughnut holes instead. Yes, those little round doughnuts you can buy in grocery stores and bakeries. If you think about it, a doughnut hole is like someone already making a cake pop for you! How easy and convenient is that? Of course, I couldn't just feature plain doughnut holes, I had to stuff them with peanut butter & jelly to make Peanut Butter and Jelly Pops. You can follow my lead, or substitute frosting, or coconut butter, or Nutella...the list of fillings is endless. Just make sure you put them on a stick and dunk them in chocolate for a true "doughnut pop" experience.
Get the recipe: Peanut Butter and Jelly Pops
Peanut Butter and Jelly Pops Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.
Get the recipe: Peanut Butter and Jelly Poppers
Peanut Butter & Jelly Poppers Photo ©2010 Elizabeth LaBau, licensed to About.com, Inc.
Get the recipe: Peanut Butter and Jelly Fudge
But there's more that we could be doing with Oreo Truffles--why restrict ourselves to one basic recipe? Here are four great ways to get your Oreo fix in truffle form. From the basic cream cheese version to recipes that use white chocolate or Nutella, you're sure to find an Oreo recipe that tempts your sweet tooth! So grab a pack of cookies and dive in!
Oreo Truffles: This is the classic, the candy that started it all! These fast and easy truffles require only THREE ingredients to produce moist, chocolate-packed truffles with a little tang from cream cheese. Try them with mint Oreos for a fun variation!
Cookies and Cream Truffles: Cookies and Cream Truffles are rich white chocolate truffles studded with big chunks of Oreo cookies! If you like cookies and cream ice cream, you'll love this bite-sized truffle version of the classic flavor combination.
Nutella Oreo Truffles: How do you improve upon an Oreo Truffle? By adding Nutella, of course! These small candies get their big flavor from both Nutella and toasted hazelnuts mixed right into the dough. Add a splash of Frangelico if you dare!
Chocolate Cookie Truffles: Chocolate Cookie Truffles combine the classic flavors of cream-filled cookies and dark chocolate truffles in one easy candy! These start with a ganache made from chocolate and cream, so they're one of the richest and most indulgent truffles on the list. I love rolling them in crushed cookies to give them a unique appearance and fun texture.
Oreo Truffles Photo ©2014 Elizabeth LaBau, licensed to About.com, Inc.