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easter-egg-chocolates
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Easter Egg Peanut Butter Candies With Weed

Rich, creamy and loaded with cannabutter and peanut butter! YUM!
Prep Time1 hour 30 minutes
Course: Dessert
Keyword: cannabis chocolate, easter
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.