Forrest said it best when he said, “Life is like a box of chocolates, you never know what you’re going to get.” Unless, of course, they give you one of those handy chocolate decoder maps… or if you decorate them so you can tell them apart. That helps too.
That’s what happened here, I had planned a totally different and adorable bite-sized treat to celebrate Easter, but due to some “technical difficulties” (which may or may not have involved a lack of patience). So, I went to the drawing board to think up something new. I’ve already done home-made Reese’s eggs, so I wanted to change it up a little bit this year.
This year I did three separate fillings: crunchy peanut butter (for Mr. Eats), Speculoos cookie butter (for Mrs. Eats), and, of course, some Reese’s spread. Because, Reese’s are delicious!
This was MUCH easier and all together, start to finish, took me MAYBE 30 minutes. CAN YOU BELIEVE THAT?
Zero to candy in 30. FRICKIN. MINUTES.
In 30 minutes you can have perfectly homemade Easter treats for your friends and family this year! It’s way easier than you thought, right?
It’s so easy, in fact, that you could even have those precious little kiddos chip in. I can’t promise it’ll only take 30 minutes that way, though.
FYI – I use Chocoley chocolate because they sent it to me free a couple times and I fell in love and will never use anything else. Ok, maybe if I’m in a time crunch I will… but they don’t pay more or anything (although maybe they should! ;)) – It doesn’t require tempering or any fancy work and it’s amazing. You should try it.
And if you’ve recently acquired Star Wars silicone molds for your birthday, you might as well make at least one Darth Vader. Because, chocolate.
- 1 pound(-ish) Chocoley Milk Chocolate
- 1 container Drizzle & Design Chocolate (optional)
- 1/2 to 1 cup filling of your choice (options below)
- 24 candy cups
- Reese's spread
- http://amzn.to/1RwwitE (note below)
- Peanut butter filling (recipe below)
- Equal parts peanut butter (crunchy or creamy) and powdered sugar. Mix well to combine.
- Line mini muffin tin with candy liners and set aside.
- Put your filling into a ziploc bag; set aside.
- If you are using a chunky filling, you may want to use a spoon instead so it doesn't clog the bag.
- To melt in a microwave, put half of chocolate into a microwave-safe bowl. Microwave at 50% power for 1 minute. Remove and stir with a silicone spatula.
- Return to microwave at 50% power and cook for 30 second intervals, stirring in between, until almost all of the chocolate is melted.
- When most of the chocolate is melted, remove from the microwave and stir to finish melting.
- To do this I invert the bag over a large glass or measuring cup and pour the chocolate in. Then, twist the top (so chocolate doesn't squirt out of the top).
- Snip a tiny bit off of the corner of the bag and carefully fill each candy cup with a thin layer of chocolate - it only has to be a millimeter or two thick, filling the candy cup no more than 1/4 of the way full. Tap the muffin pan against the counter top to level out the chocolates.
- Place in the fridge for about 5 minutes to firm up.
- Remove your chocolates from the fridge.
- Snip the end off of your filling bag (this will be a slightly bigger hole than you did for the chocolate, because your filling isn't as runny).
- Squeeze the filling into the center of your chocolates, making sure to leave a small gap around the outer perimeter. Place in the fridge for another five minutes or so to chill.
- Remove from the refrigerator and gently press down and pointy tops on your filling. You want to make sure your filling is below the top line of the candy cup.
- Melt the remaining half of chocolate and transfer to a Ziploc bag (deja vu, right?)
- Squeeze remaining chocolate over the filling and shake/tap the pan gently against the counter to level out the chocolate. Return to fridge for another 5 minutes to solidify the chocolate.
- If you have made different kinds of chocolate (or just want to be able to tell them apart) use some Drizzle & Design Chocolate (or just more regular chocolate that has been melted/bagged/snipped) and squeeze a design onto the top of your chocolates. You could also use a candy/sprinkle/feve on top to identify them as well. I put zig-zags on my Reese's-filled and chocolate "S" on my Speculoos-filled.
* I'm pretty sure Amoretti sells the cookie butter on their website too, possibly for a little cheaper, but I could only find a 9 lb tub, so Amazon it is. Trader Joes also sells a delightful speculoos cookie butter, but theirs is much firmer/dryer than the Amoretti brand