✨✨It’s sort of an unprecedented year for Easter and we’ve all got a lot of time on our hands. I know most of us still have access to stores to buy Easter candy but I was thinking it might be more fun to make it at home with your kiddos or family.✨✨
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✨✨These are some of my favorite homemade candy recipes that would all be perfect for the occasion! ✨✨
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--Homemade Snickers Bars (Vegan+GF)--
Ever wanted to make your own healthier version of your favorite candy bars?
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time` 1 hour
Total Time 1 hour
Servings 24 bars
Ingredients
Bottom and Top Layers (x2):
2 tablespoons creamy peanut butter
2/3 cup dairy free semi-sweet chocolate chips or chopped chocolate
Nougat Layer:
2/3 cup organic cane sugar
1/4 cup almond milk
1 cups gelatin free vanilla marshmallows + 2 tablespoons water
1/2 cup natural creamy peanut butter
1/2 cup salted dry roasted peanuts
1 teaspoon vanilla extract
1/4 teaspoon salt
Caramel:
2 tablespoons maple syrup
2/3 cup brown sugar
2/3 cup coconut cream
1 1/2 tablespoons strong black coffee
1/4 teaspoon salt
1 teaspoon vanilla
--Instructions--
Caramel:
Combine brown sugar, coconut cream, syrup, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 12 minutes or until it reaches 240 degrees F (115C) and starts to get thick and develop a dark amber color. Remove from heat and stir in vanilla and coffee then cool for about 10 minutes.
Bottom Layer:
Line an 8x8 inch pan with parchment paper and set aside. Melt the 2 tablespoons peanut butter and 1 cup chocolate in a double boiler until smooth. Scrape out into prepared pan with a rubber spatula and spread into as even a layer as you can. Place pan in fridge to harden while you make the nougat.
Nougat:
Pour the marshmallows and water into a glass measuring cup and warm in microwave for about 30 seconds. Remove and stir well until the mixture resembles marshmallow cream. Warm 30 seconds more if needed. Once smooth stir in the peanut butter and set mixture aside.
Combine sugar and milk in a small saucepan and bring to a soft boil over medium low heat. Boil for about 5 minutes then remove from heat and stir in salt, marshmallows, peanut butter, and vanilla until smooth. Remove pan with bottom layer from fridge. Add peanuts to nougat mixture and scrape out onto bottom layer. Spread as quickly and evenly as possible. Place in fridge or freezer to cool for at least 15 minutes before adding caramel.
Pour cooled caramel over nougat layer and spread gently and evenly. Place pan back in refrigerator and chill for about 30 minutes.
Top Layer:
Melt 2 tablespoons peanut butter and 1 cup chocolate in the same double boiler until smooth. Scrape out onto chilled caramel layer with a rubber spatula and spread into an even layer. Place pan back in fridge and chill for at least 1 hour before cutting into bars and serving.
These bars are best stored in fridge and served slightly cold or not quite lukewarm because they are a bit soft at room temp.
--Recipe Notes--
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
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--Copycat "Reese's" Peanut Butter Cups (Vegan + GF)--
Dark chocolate and peanut butter are a match made in heaven, especially when you put them together in these super easy to make candies!
Prep Time 20 minutes
Chill Time 10 minutes
Servings 18 candies
--Ingredients--
1/2 cup all natural peanut butter
1/4 cup arrowroot powder(ororganic cornstarch)
2 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered organic sugar
1/2 cup semi-sweet dark chocolate roughly chopped
1 tablespoon coconut oil
--Instructions--
For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 18 peanut butter cups. (*see note)
Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Add in the starch and powdered sugar, and gently fold in until it all starts to form a dough-like mixture.
Divide the dough into balls (about 1 tablespoon each).
Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.
Store in an airtight container. (P.S. these are so good chilled!)
--Recipe Notes--
You can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.
--Chocolate Peanut Butter Easter Egg Cake Truffles (Vegan)--
A slightly different approach to a classic Spring/Easter favorite Reese's Peanut Butter Egg candies, using cake as the main ingredient. These are super easy and fun to make with kids!
Prep Time 30 minutes
Chilling Time 30 minutes
--Ingredients--
1 recipe for vanilla or yellow cake mix see note* (I used the the cake in this recipe minus the almond extract and I baked it in a 13x9 instead of cupcakes )
2/3 cup natural creamy peanut butter
3 tablespoons coconut oil melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons coconut oil
14 oz about 400g dairy free semi-sweet dark chocolate, roughly chopped
--Instructions--
Bake your cake according to recipe instructions (or package instructions if using mix) and cool completely. Once cooled, crumble the cake into fine pieces, you can do by hand or in processor.
Combine melted coconut oil, peanut butter, vanilla, and powdered sugar and mix until smooth. Add in the cake crumbs and gently fold into the other ingredients until it all starts to form a dough-like mixture.
Divide the dough into balls (about 1 1/2 tablespoon each) and shape into "eggs" then place on parchment covered baking sheet or plate. Refridgerate for 1 hour or freeze for at least 30 minutes.
After cooling the eggs, melt chocolate and butter or shortening in a small saucepan or double boiler over low heat. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. Repeat with all truffles. Place the pan in refrigerator or freezer to allow chocolate to cool completely then use a thin spatula to loosen from pan. Store in an airtight container. (P.S. these are so good chilled!)
--Recipe Notes--
*If you'd like to keep this simpler feel free to use a boxed yellow or vanilla cake mix and cook according to package directions.
--Homemade Chocolate Peppermint Patties (Vegan+GF)--
Looking for a perfect homemade treat for gifting or making with friends and family? These super easy homemade peppermint patties are just the thing!
Prep Time 15 minutes
Chilling Time 2 hours
Servings 30 patties (about)
Ingredients
1/3 cup coconut milk
2 tablespoons coconut oil melted
1/2 teaspoon pure peppermint extract or more to taste
1 teaspoon vanilla extract
1/2 cup arrowroot starch or organic cornstarch
4 cups powdered sugar
1 cup dairy free semisweet chocolate chips
2 teaspoons coconut oil
--Instructions--
Place the coconut milk, coconut oil, peppermint extract and vanilla extract in the bowl of a mixer. Add the starch and half of the powered sugar and beat with a mixer on low speed. Gradually add the remaining powdered sugar. Beat until a smooth dough forms.
Form the dough into a thick log (about 1 1/2" diameter. Press the log tightly together so that there are no air pockets in the dough. Place a long sheet of plastic wrap on the counter or table. Wrap the dough in the plastic wrap and refrigerate the dough for at least 2 hours. Once chilled, remove from fridge and use a sharp knife to cut the log into small circles (like slice and bake cookies).
Combine the chocolate and oil in a double boiler and heat until melted and smooth. Using a fork, dip the patties one by one in the chocolate, then place on a tray lined with parchment. Let cool until the chocolate is set, then serve. Store in the refrigerator.
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Upvoted 👌 (Mana: 0/28)
Ahh! There is an Easter basket load of scrumptiousness in your post, but I have to say I am a sucker for peanut butter cups and I am intrigued by your vegan take on the recipe. I am definitely going to give that one a try, well, I would like to give them all a try, but some of them are going to have to wait until I venture forth into the store realm again. Thanks for sharing:)
the store realm, I like that one
These look very nice! Btw. thanks for popping by, I hadn't seen you for a while there. How is it going?
very interesting times, good to hear from you too
I'll share this with my daughter! She likes to make special treats for her little girl.
That's awesome, thanks so much
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go harass someone else, you have no control over me
PLEASE STOP spamming with recycled posts of your old recipe posts.
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YOUR POSTS HAVE BECOME NOTHING MORE BUT FARMING SPAM WITH NO ENGAGEMENT WITH THE COMMUNITY.
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I'm confused, I thought I was posting on the Hive blockchain. Or maybe you're the one confused, 'steem' cleaners. Go harass someone else