Four ingredient, honey peanut butter caramel eggs.
Just a small handful of ingredients and a silicone mould… the latter is key.
I’ve officially three more Easter treat recipes to share this week, and I feel like this one has been burning a whole in my pocket. Okay, so it’s not exactly mind-blowing in terms of it’s composition, but they just turned out so well, the internal texture was dreamy, and I figured it would be a delightful way to kick of a Monday.
Of course I went with peanut butter but you could use almond butter, cashew or sunflower seed if you want to keep them nut free. Because there are so few ingredients you want a beautiful tasting honey, and a super smooth drippy peanut butter, or nut butter of choice, for the penultimate texture!
This one was created for Boyne Valley Honey.
Four Ingredient Peanut Butter Honey Caramel EggsPrint Recipe
- 200g smooth peanut*
- 80g butter, melted
- 90g Boyne Valley Honey
- 250 - 300g chocolate of choice, roughly chopped
Mix together peanut butter, melted butter and honey in a bowl or jug.
Pour or spoon the mixture into a silicone egg mould. I used quite a deep egg mould and so only filled them ⅔ of the way.
Place the silicone mould on a tray and put it into the freezer for 1 hour or overnight.
Melt chocolate in the microwave using 30 second intervals, stirring after each one.
Remove peanut butter eggs from the mould.
Place a sheet of baking paper on a tray.
One a time, dunk the eggs into the melted chocolate, lift up with a spoon and transfer to the prepared tray. Repeat until all the eggs are coated.
Drizzle with remaining chocolate.
Store eggs in the fridge for up to one week or freeze for up to one month.
Remove eggs from the fridge 10 minutes before serving for a gooey caramel textured filling!
*You could use cashew butter, almond butter, or sunflower seed butter for a nut free version.