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Speckled Robin's Egg Peanut Butter Truffles

Creamy, homemade peanut butter eggs enveloped in a crisp pastel blue candy shell and speckled with cocoa to look like beautiful spring robin's eggs.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 18 truffles
Course: Candy, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Center
  • 1 cup creamy peanut butter conventional, not natural
  • 0.25 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar sifted
  • 0.25 tsp salt
Coating & Decoration
  • 12 oz light blue candy melts or white chocolate with oil-based food coloring
  • 1 tbsp coconut oil optional, for thinning coating
  • 1 tbsp dark cocoa powder
  • 1-2 tbsp clear vanilla extract or vodka for speckle paint

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Baking sheet
  • Stiff-bristled brush (for speckling)

Method
 

  1. In a large bowl, beat peanut butter and softened butter until smooth. Mix in vanilla and salt.
  2. Gradually beat in the powdered sugar until a stiff, moldable dough forms.
  3. Roll 1-tablespoon portions of dough into egg shapes and place on a parchment-lined baking sheet. Freeze for 30 minutes.
  4. Melt the blue candy melts in the microwave in 30-second intervals until smooth. Add coconut oil if too thick.
  5. Dip each chilled peanut butter egg into the melted coating, tap off excess, and return to the baking sheet to set.
  6. Mix cocoa powder with clear vanilla or vodka to make a thin paint. Using a stiff brush, flick the mixture onto the set eggs to create speckles.
  7. Allow speckles to dry completely. Store in an airtight container in the refrigerator.

Notes

Make sure your peanut butter eggs are very firm before dipping, otherwise they may lose their shape in the warm candy coating. Use only oil-based coloring if dyeing your own white chocolate.