Butterfinger Chocolate Easter Eggs
If there is one thing I make every single holiday, it's my butterfinger bites in some festive form. These butterfinger chocolate eggs are the PERFECT minimal effort, minimal ingredient Easter treat that will please any crowd! They can be made vegan, gluten free, and refined sugar free but taste like such a treat!
Ingredients
Butterfinger filling
- 1/2 cup peanut butter
- 3-4 tbsp maple syrup
- 1 tbsp melted coconut oil
- 3/4 cup crushed corn flake cereal
- good pinch of sea salt
Chocolate coating
- 1 1/3 cups chocolate chips
Instructions
- Melt the chocolate: You start by adding a small amount of chocolate to the bottom of your mold, making sure to spread it out so it covers the bottom completely and pull it up the sides of each crevice a bit. Pop in the freezer for a few minutes to allow it to harden.
- While the mold is in the freezer, make the filling. In a bowl, combine all of the ingredients besides the cereal, until smooth. Then mix in the cereal. Taste the mixture. If you want it a little sweeter, you can add an extra tablespoon of sweetener.
- Once the chocolate layer has hardened in the molds, remove it from the freezer. Add some of the filling to each one.
- Next, use the remaining chocolate to pour over top of each egg, spreading it out to cover the filling. Place the mold back in the freezer for an hour or so until completely firm (You want to give it time so the filling firms up as well). Then remove the eggs from the mold and place them in an air-tight container.
- Store in the freezer!