why make this recipe
Cookie Butter Mini Easter Eggs are a delightful treat that brings together the flavors of cookie butter and chocolate, making them perfect for springtime celebrations. They are not only fun to make but also a great activity for kids during the Easter season. These little eggs are sure to impress your family and friends with their unique flavor and festive appearance.
how to make Cookie Butter Mini Easter Eggs
Ingredients:
- 1 cup cookie butter
- ½ cup butter (softened)
- 2 cups powdered sugar
- ⅔ cup coarsely crushed rice krispies or crushed pretzels
- 16 ounces HEB melting chocolate
- Easter sprinkles
Directions:
Preparation: In a large bowl, mix the cookie butter and softened butter until smooth. Gradually add the powdered sugar and beat until well combined. Stir in the coarsely crushed rice krispies (or crushed pretzels) until evenly distributed. Form small egg shapes from the mixture using your hands and place them on a baking sheet lined with parchment paper. Freeze the eggs for about 30 minutes or until firm.
Coating: Melt the HEB melting chocolate following the package instructions. Dip each mini egg into the melted chocolate to fully coat them, then place them back on the parchment paper. Immediately sprinkle with Easter sprinkles before the chocolate sets.
Serve and Store: Arrange the decorated eggs on a festive platter for your Easter celebration. Store any leftovers in an airtight container at room temperature for up to a week or refrigerate for about two weeks. For best flavor and texture, let refrigerated eggs come to room temperature before serving.
how to serve Cookie Butter Mini Easter Eggs
Serve these delightful mini Easter eggs on a colorful platter or in a decorative basket. They make a fun addition to any Easter brunch or dinner. You can also package them as gifts for friends and family, making them a thoughtful treat to share during the holiday.
how to store Cookie Butter Mini Easter Eggs
Store Cookie Butter Mini Easter Eggs in an airtight container at room temperature for up to a week. If you’re not planning to eat them shortly, you can refrigerate them for about two weeks. Remember to let them come to room temperature before serving for the best taste.
tips to make Cookie Butter Mini Easter Eggs
- Use Softened Butter: Make sure your butter is softened but not melted. This helps create a smooth mixture.
- Coat Quickly: Dip the eggs in melted chocolate and add sprinkles quickly, before the chocolate hardens.
- Experiment with Fillings: Try adding different mix-ins, like nuts or dried fruit, for a fun twist.
variation
You can change the flavor of the mini eggs by using different types of cookie butter, like cinnamon or speculoos. Additionally, you can make them peanut butter flavored by substituting cookie butter with peanut butter.
FAQs
Q: Can I use homemade cookie butter?
A: Yes, homemade cookie butter works great!
Q: How can I make these eggs healthier?
A: Consider using natural nut butters and reducing the sugar a bit.
Q: How do I make this recipe gluten-free?
A: Ensure the cookie butter and chocolate you use are gluten-free, and substitute the rice krispies with gluten-free options.