Making Homemade Easter Candy is one of my favorite seasonal traditions. I get to create colorful, sweet treats that feel festive and taste even better than store-bought versions. Whether I’m filling baskets or hosting a springtime celebration, these candies always add a joyful touch to the holiday.
Why You’ll Love This Recipe
I love how customizable homemade Easter candy can be. I get to choose the flavors, colors, and decorations, which means I can make everything from peanut butter eggs to marshmallow chicks with just the right amount of sweetness. Plus, it’s a fun activity to do with kids or friends, and the final result looks as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Creamy peanut butter
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Powdered sugar
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Butter
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Vanilla extract
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Chocolate chips or melting wafers (milk, dark, or white)
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Food coloring (for decoration)
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Marshmallows
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Corn syrup
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Shredded coconut (optional)
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Sprinkles or candy eyes for decorating
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Candy molds or silicone egg molds (optional)
Directions
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I start by mixing peanut butter, powdered sugar, butter, and vanilla to create a soft, moldable dough for peanut butter eggs.
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I shape the mixture into egg forms and freeze them until firm.
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While they chill, I melt my chocolate of choice in a microwave-safe bowl or double boiler.
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I dip the frozen peanut butter eggs into the melted chocolate and place them on a parchment-lined tray to set.
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For marshmallow treats, I melt marshmallows with corn syrup and shape them into chicks or eggs using molds or by hand.
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I use food coloring, shredded coconut, and sprinkles to decorate each candy for that festive Easter look.
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Once everything is decorated, I let the candies sit until fully set before packaging them.
Servings and timing
This recipe makes about 24 assorted candies and takes around 1 hour, including prep, shaping, and setting time.
Variations
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I like adding rice cereal to the marshmallow mixture for a crunchy texture.
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For a fruity twist, I mix in freeze-dried fruit powder with the chocolate or filling.
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I sometimes fill chocolate shells with caramel, nougat, or cookie butter for variety.
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If I want a healthier option, I use dark chocolate and nut butter with no added sugar.
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Vegan versions are easy too—I just use dairy-free chocolate and plant-based butter.
Storage/Reheating
I store the candies in an airtight container at room temperature for up to a week, or in the fridge for longer freshness. If I want to make them ahead, I freeze them in layers with parchment paper and thaw them at room temperature before serving. These don’t need reheating—just unbox and enjoy.
FAQs
Can I use natural peanut butter for the filling?
I can, but I make sure it’s thick and well-mixed—natural peanut butter can be oily and might need more powdered sugar to hold its shape.
How do I make the chocolate coating smooth and shiny?
I temper the chocolate or use melting wafers designed for dipping—they create a glossy finish without much effort.
Are candy molds necessary?
Not at all. I often shape the candies by hand or use a spoon to scoop and form them. Molds just give a more polished look.
Can I make these candies in advance?
Yes, I usually make them a few days before Easter and store them in a cool, dry place or freeze them for longer storage.
What are fun decoration ideas for kids?
I let kids add sprinkles, mini candy eyes, colored sugar, or coconut dyed with food coloring—it makes the process creative and fun.
Conclusion
Homemade Easter Candy is more than just a treat—it’s a chance for me to get creative, celebrate the season, and share sweet moments with people I care about. Whether I’m making peanut butter eggs, marshmallow chicks, or colorful chocolate shapes, these candies always bring joy to my Easter table.
Print
Homemade Easter Candy Delights
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: About 24 assorted candies
- Category: Dessert, Candy
- Method: No-bake, Hand-shaped, Molded
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Easter Candy Delights are festive, customizable treats perfect for Easter baskets or springtime celebrations. Featuring peanut butter eggs, marshmallow chicks, and colorful chocolate creations, this easy Easter candy recipe is fun to make and even better to share.
Ingredients
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 2 cups chocolate chips or melting wafers (milk, dark, or white)
- Food coloring (variety of colors for decorating)
- 1 cup marshmallows
- 2 tbsp corn syrup
- ½ cup shredded coconut (optional)
- Sprinkles or candy eyes for decorating
- Candy molds or silicone egg molds (optional)
Instructions
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Mix peanut butter, powdered sugar, butter, and vanilla in a bowl until a soft dough forms.
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Shape the mixture into egg forms and place on a tray. Freeze until firm, about 15–20 minutes.
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Melt chocolate chips or wafers in a microwave-safe bowl or double boiler until smooth.
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Dip frozen peanut butter eggs into melted chocolate and place on parchment paper to set.
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For marshmallow chicks or eggs, melt marshmallows with corn syrup and shape using molds or by hand.
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Decorate all candies with food coloring, shredded coconut, sprinkles, or candy eyes.
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Let candies sit at room temperature until fully set before packaging or serving.
Notes
- Add rice cereal to marshmallow mix for crunch.
- Mix in freeze-dried fruit powder for a fruity flavor.
- Fill chocolate shells with caramel, cookie butter, or nougat for extra indulgence.
- Use dark chocolate and sugar-free nut butter for a healthier version.
- Vegan-friendly: Use plant-based butter and dairy-free chocolate.
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