Easter Egg Peanut Butter Candies With Weed

Everyone’s favourite dessert flavour combination comes together with these Easter Egg Peanut Butter Candies With Weed.

They’re like a homemade version of the popular Reece’s Peanut Butter Eggs, only a little softer and sweeter.

Tell Me About These Peanut Butter Chocolate Eggs:

• Flavour – every bite is a perfect little burst of bliss when you eat these little egg-shaped candies. They’re rich, sugary, and will most definitely satisfy your cravings.
• Texture – smooth, creamy, and thick. Is there anything better?
• Ease – homemade candy can be tricky, but not today’s recipe! It’s easy to make for any skill level in the cannabis kitchen.

What Ingredients Do I Need?

When I said it was easy, it really is! Plus? No baking involved.

Don’t you love a great no-bake, but get baked recipe? Here’s what you’ll need:

• cannabutter (recipe below)
• peanut butter
• dark chocolate
• salt
• vanilla
• confectioners sugar

How Do I Make Cannabutter?

Easy – and that seems to be the theme of today. Here’s how:

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe

These rich and sweet Easter egg peanut butter candies combine a creamy peanut butter filling, infused with cannabutter, and a delicious chocolate coating.

Rich, creamy and loaded with cannabutter and peanut butter! YUM!

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Prep Time: 1 hour hour 30 minutes minutes

Course: Dessert

Keyword: cannabis chocolate, easter

Servings: 0 people

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• Baking Sheet
• Parchment Paper
• handheld or stand mixer

Ingredients

• 6 tbsp cannabutter unsalted
• 1 cup creamy peanut butter not natural
• 2 1/2 cups confectioners sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 12 oz semi sweet chocolate bars
• 1 tsp vegetable oil
• 1 tbsp coarse sea salt for topping

Instructions

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the cannabutter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute.

  Add the confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined.
• Measure 1.5 Tablespoons of peanut butter mixture. Roll into a ball. Flatten the ball between your palms and use your fingers to narrow one end into an egg shape. The egg should be roughly 3/4 inch thick. Place on the prepared baking sheet. Repeat until done.
• Chill the shaped peanut butter eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. Use the microwave and melt it in 20 second increments.
•  Let the warm chocolate sit for 6–8 minutes to cool slightly before dipping, otherwise it will melt the shaped peanut butter eggs.Remove peanut butter eggs from the refrigerator. Working with one at a time, submerge into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate.
•  If desired, lightly sprinkle each with coarse salt or festive sprinkles while chocolate is still wet.Refrigerate coated candies for 30 minutes or until chocolate has completely set before serving.

Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!