Yield: about 24 Easter Basket Candies
- 1 tub (16 oz) chocolate frosting
- 1 cup creamy peanut butter (not natural)
- 2.5 cups powdered sugar
- 16 oz chocolate-flavored candy coating
- 5 oz black licorice string or rope (pipe cleaners can be used as a non-edible alternative)
- 1/2 cup shredded coconut
- Green food coloring
- 1/2 cup jelly beans or other candy eggs
1. Place the chocolate frosting and the creamy peanut butter the bowl of a large stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined.
2. Stop the mixer and add the powdered sugar, then turn the mixer to low. Mix until the sugar is completely incorporated, stopping periodically to scrape down the sides and bottom of the bowl and needed.
3. After mixing you should have a chocolate mixture that is soft enough to shape, but firm enough to hold its body--similar in texture to Play-Doh. If it seems to soft, you can add additional powdered sugar, if it is too stiff, you can knead in an extra spoonful or two of peanut butter.
4. Use a teaspoon or candy scoop to form balls out of the chocolate dough and place them on a foil- or waxed paper-lined baking sheet. Roll them between your palms to make them more cylindrical, then press the tops and the bottoms to flatten them, so that you have a shape that resembles a flat cylinder.
5. Press your thumb in the top of each candy to make an indentation about 1/2-inch deep. Repeat until all of your baskets have been formed. Refrigerate the tray to allow the candies to firm up, for about an hour.
6. While you wait for the candies to chill, place the coconut in a large plastic bag and add a few drops of green food coloring. Massage the coloring and the coconut together with your hands between the plastic bag, until the coconut is uniformly green. Add more coloring, if desired, to get a grass-green shade for your coconut.
7. Unroll the black licorice strings or rope, and cut it into 3-inch segments. If you cannot find licorice strings, you can use pipe cleaners as a non-edible alternative. If you are using pipe cleaners, cut them into 3-inch segments and set aside.
8. When the chocolate baskets are firm, melt the chocolate candy coating. Dip a basket completely in the coating and press it down until it is submerged. Use a skewer or toothpick to pick it up out of the coating, holding it upside down so the skewer is sticking into the indentation and the coating flows out of the hole in the basket.
9. Place the dipped Easter basket right-side-up on the baking sheet. You will have a hole in the center of the indentation, but that's okay because we're going to cover it up right now. While the coating is still wet, place a pinch of green coconut in the hole to act as the "Easter grass." Add a few jelly beans or candy Easter eggs on top of the coconut. Finally, take a segment of licorice string and press it into the sides of the basket, holding it until the candy coating starts to set and the licorice doesn't move or fall. (This will only take a few moments if the baskets are cold.) Repeat until all of the baskets have been dipped and decorated. If you have questions about the decorating process, now is a great time to refer to the Easter Basket Candies photo tutorial.
10. Allow the baskets to set at room temperature until the candy coating is firm. Your Easter Basket Candies are now finished and ready to be enjoyed! They are delicate, especially with regards to the licorice handles, so store them carefully in an airtight container at room temperature for up to a week.Click Here to View All Easter Candy Recipes!