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Butterfinger Chocolate Easter Eggs : Homemade Favorite

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Easter just wouldn’t be the same without a basket full of sweet, chocolatey treats. If you’re looking for a festive homemade dessert that’s fun to make and even more fun to eat, these Butterfinger Chocolate Easter Eggs are guaranteed to be a hit.

Ingredients

Scale

Here’s what you’ll need:

  • 1 cup natural creamy peanut butter (or almond butter)

  • 1 tablespoon maple syrup (or honey)

  • 1 ½ cups crushed cornflakes (gluten-free if needed)

  • ½ teaspoon vanilla extract

  • Pinch of sea salt

  • 1 cup chocolate chips (dairy-free or dark chocolate if desired)

  • 1 teaspoon coconut oil (for smoother melting)

Optional toppings:

  • Crushed cornflakes

  • Flaky sea salt

  • Sprinkles or colored drizzle for decoration

Instructions

Step 1: Crush the cornflakes
Place the cornflakes in a zip-top bag and crush them with a rolling pin until finely crumbled, but not powdered. You want small pieces for that classic Butterfinger crunch.

Step 2: Mix the filling
In a large bowl, combine the peanut butter, maple syrup, vanilla extract, and a pinch of salt. Stir until smooth. Add the crushed cornflakes and mix until evenly combined. The mixture should be thick and moldable.

Step 3: Shape into eggs
Scoop out tablespoon-sized portions and shape each one into a small oval or egg shape using your hands. Place them on a parchment-lined baking sheet or plate. Once all the eggs are formed, place the tray in the freezer for 20–30 minutes until firm.

Step 4: Melt the chocolate
In a microwave-safe bowl or double boiler, melt the chocolate chips with coconut oil until smooth. If microwaving, heat in 30-second increments, stirring in between to avoid burning.

Step 5: Dip the eggs
Once the peanut butter eggs are firm, remove them from the freezer. Using a fork, dip each egg into the melted chocolate, allowing excess to drip off. Place the coated eggs back on the parchment paper.

Step 6: Decorate and chill
Before the chocolate sets, sprinkle with crushed cornflakes, sea salt, or colorful sprinkles for a festive touch. Refrigerate the eggs for 15–20 minutes, or until the chocolate is fully set.

Notes

Use natural peanut butter with no added sugar or oils. This ensures the best texture and flavor.

Don’t skip chilling the eggs before dipping. Cold eggs help the chocolate set faster and prevent melting during dipping.

Add coconut oil to your chocolate. It makes the melted chocolate smoother and easier to coat.

Nutrition

Keywords: Diy Easter Candy

Find it online: https://lyndyskitchen.com/butterfinger-chocolate-easter-eggs-homemade/