Sunday, March 24, 2013

Chocolate Peanut Butter Bunnies - Homemade Easter Treats

Who doesn't love peanut butter and milk chocolate together?  Peanut butter cups are one of my favorite treats.  Living in China, that is one candy you are lucky to find!  So when I got this LOVELY silicone bunny mold from Whole Port (found HERE), I was so excited to make some peanut butter filled chocolate bunnies for an Easter treat!  We were so pleased with how they turned out.  Absolutely adorable!  My daughter couldn't believe that she helped to make something looked so impressive.  These would be a perfect idea for your Easter baskets!  Best of all, they really aren't difficult to make.

This recipe was exactly enough to create 20 chocolate peanut butter bunnies!

  • 2 cups milk chocolate chips
  • 2 tablespoons shortening
  • 1/2 cup butter
  • 1/2 cup peanut butter, crunchy 
  • 1 cup confectioners' sugar
  • 2/3 cup graham cracker crumbs
  • Silicon Mold, like THIS one I used
  • Paint Brush


1.  Combine 1/2 of the chocolate (1 cup) with 1/2 of the shortening (1 tablespoon) in a saucepan.  Melt over low heat, stirring constantly.

2.  Once melted and completely smooth, remove from heat.

3.  Add a spoonful of chocolate to each mold.

4.  Using a paintbrush, brush the chocolate up around each side on each mold, trying to get a nice layer all around.  Once finished, place in the refrigerator to allow the chocolate to set.

5.  Place the peanut butter and butter in a sauce pan.  Stir constantly over low heat.

6.  Once the butter and peanut butter are melted, remove from heat.

7.  Add the confectioners sugar and graham cracker crumbs.

8.  Stir until well combined.  Allow to cool slightly, 5-10 minutes.

9.  Add a spoonful of the peanut butter mixture to the center of each bunny mold.  Keep in mind, the warm peanut butter will melt the chocolate, so you don't want to fuss with it too much!  We found using a small patte knife was perfect for smoothing out the peanut butter mixture into the mold.  Make sure you do not fill completely level to the top, as you will want to leave space for the chocolate layer to cover the back.

10.  Repeat Steps 1 and 2 to melt the chocolate needed to finish the bunnies.  Place a spoonful of melted chocolate over the peanut butter mixture in each mold, and carefully spread to cover the entire backside.  Place in the freezer for about 30, until set.  Transfer to the refrigerator to keep.

Aren't they adorable!!

... and I must say, DELICIOUS!!!

So cute!  Wrap them up and tuck them in your Easter Baskets
But make sure to make extras.. I know mine aren't going to make it to Easter!

A couple of notes...
These are best to be kept in the fridge until you are ready to eat them, because they melt in your fingers pretty quickly.  I think if you used paraffin wax as opposed to the shorting  and perhaps even semi-sweet or dark chocolate as opposed to the milk chocolate, this probably wouldn't be a problem. 

Secondly, I would LOVE to make these bunnies with either a peppermint filling like the one used HERE, or the Cadburry Cream Egg filling like you can find HERE.  Either of those would be a yummy replacement, especially if you are concerned about nut allergies.

I loved that this was a project that my daughter and I could do together.  I did the steps at the stove, and she helped me with the work using the mold.  Everyone in the house has been begging for these bunnies... They are a huge hit!  I sure hope you give them a try!

Looking for some more fun Easter goodies?  Click on the pictures below!

Have a Happy Easter!!


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