Pretty much as soon as Christmas is over, a wild assortment of Easter Eggs fill the supermarket shelves. From Reese’s Peanut Butter Eggs and Oreo Cookies and Cream Eggs to the classic Cadbury Creme Egg, these Easter treats only seem to get more and more popular every year. I love baking with these store-bought Easter eggs and have made many festive recipes as a result, however I find the vast majority sickly sweet. I thought making a homemade version could be the way forward, and my DIY Filled Easter Eggs were born!
I took a shortcut and purchased plain hollowed chocolate eggs from the supermarket, but if you have some time, patience and a chocolate mould, I wholeheartedly recommend you make your own shells! I bought a packet of 12 milk chocolate eggs and carefully sawed off the top of each egg – this is easier said than done and the reason I only photographed 9 eggs! Go slowly and use either a sharp pairing knife or a serrated knife – and just eat any of the broken ones like I did.
The first egg I wanted to recreate was the Reese’s Peanut Butter Egg. This egg seems to have a cult-like following and has returned to the supermarkets in 2018… but it appears they are only available in America and the UK! Fear not Aussie readers, we can easily make them at home. The PB mixture is super easy to make and involves stirring together your favourite peanut butter and some icing (powdered) sugar until smooth and creamy. I opted to use crunchy peanut butter for a bit of texture, and as I only had natural PB on hand I found the mixture a little dry. So I added a few drops of vegetable oil to loose them mixture up. This egg is the perfect combination of sweet, crunchy milk chocolate, contrasted with a creamy salty peanut butter filling. I dare you to stop at just one!
The next egg I wanted to recreate is arguably the most popular of Easter Eggs – the Cadbury Creme Egg. Whilst these eggs are great in brownies and a mug cake, I find them insanely sweet on their own. I was inspired by Raspberri Cupcake’s iconic Cheesecake Easter Eggs and decided to make my own simplified version. The cheat’s cheesecake recipe is simply cream cheese and icing sugar stirred together which creates a wonderfully thick and creamy mixture that isn’t too sweet, and the yolk is created with a dab of lemon curd.
And last, but certainly not least, is the Oreo Cream Egg. This is the perfect way to enjoy cookies and cream in egg form, and is an indulgent treat. First we make a white chocolate ganache by heating and combined equal parts of thickened cream and white chocolate. Once cooled, the ganache is combined with crushed Oreo cookies and transferred into the hollow eggs. This is the richest out of the 3 eggs and quite possibly my favourite!
These homemade eggs make great Easter gifts, and are a fun activity to do with the kids over the holiday break. And if you need even more Easter baking inspiration, don’t forget to check out my Easter Recipe Collection!
- Pack of 12 medium chocolate easter eggs
Peanut Butter Egg
- 1/2 cup peanut butter
- 1/4 cup icing sugar
- Dash of flavourless oil if needed
- 150 g cream cheese room temperature
- 1/4 cup icing sugar
- Lemon curd
- 50 ml thickened cream
- 50 g white chocolate
- 6 Oreo biscuits crushed
- Cut the tops off the chocolate Easter eggs using a sharp knife.
Peanut Butter Egg
- Melt the peanut butter in the microwave on medium until smooth.
- Stir in the sifted icing sugar until combined. If the mixture is too thick (e.g. if you use a natural peanut butter which is drier) then add a few drops of oil until smooth.
- Pour the PB mixture into the eggs and return to the fridge until set.
- Beat the cream cheese and icing sugar mixture together until smooth, and fill each egg with the cheesecake mixture.
- Transfer approximately 1/4 cup of lemon curd to a resealable plastic bag, snip the corner off and pipe dollops of curd into the centre of each egg to resemble a yolk.
- Heat the cream in the microwave until hot, add white chocolate and stand until melted (5 minutes). Transfer the mixture to the fridge and allow to cool down to room temperature,
- Stir through the crushed Oreos and then fill each egg with the cookies and cream mixture.