Peanut Butter Robin Eggs

Leaning into spring with rich peanut and almond filling enrobed in sweet white chocolate. # 396: Peanut Butter Robin Eggs

Obsessed with the color of these cuties! And Jackson Pollock-ing the cocoa powder dots on them was way too much fun.

Technically this is a no-bake recipe but shhh we’re still gonna call it a “bake.” I’m inching my way back into baking regularly with recipes that can pause with no repercussions, fitting into random newborn nap times.

I always have a 4oz bar of white chocolate on my chocolate shelf for decorating whims, and it definitely gets jealous of how quickly I cycle through extra dark bars and mini bittersweet chips. It got to take center stage with this one though, taking on the teal food coloring like a champ and setting with the smooth matte finish of my dreams.

These eggs can go start an Easter candy club with my attempt to make homemade peeps. Maybe next year I’ll try making Cadbury eggs!

I was surprised the recipe included almond flour, but it was such a good move. Extra flavor and an added texture that helped to break up all the peanut butter gluey-ness.

The upside to interrupted bakes is that everything has time to come to room temperature. Silver linings!

Nut butter play-doh.

Mixing in coconut oil to keep the white chocolate softer when it sets.

The yummiest dunk tank.

Freezing the egg fillings helped the chocolate coating set super quickly. Watching it go from shiny liquid to a matte solid in a minute was so satisfying!