These Easter Chocolates were inspired by a couple things. First off, the special memory of my grandma making each grandkid a big chocolate peanut butter egg. She would wrap each one in foil and give to us on Easter Sunday when we came for the egg hunt. It was so delicious filled with a creamy peanut butter mixture and covered in chocolate.
Next, I wanted to do something a little different. One of my favorite candy bars is a Take Five, which consists of peanuts, caramel, pretzels and peanut butter all covered in chocolate. I found some fun Easter silicone molds to use HERE but you can also just use a muffin tin with paper liners or any mold you might have. So, I took my grandmother’s idea and made more of a smaller candy bar chocolate bite, perfect for gift giving (or enjoying yourself!) This recipe is very simple, yet impressive. Depending on the size of your molds, this recipe will make about 6 large or 12 medium chocolates.