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The PERFECT homemade Easter treat, or great year round. These are so scrumptious; they will NOT be around for long! Prep time is only 15-20 minutes. Only the coconut is baked. Makes approximately 20 eggs.

Peanut Butter Malt Eggs

The PERFECT homemade Easter treat, or great year round. These are so scrumptious; they will NOT be around for long!
Prep time is only 15-20 minutes. Only the coconut is baked.
Makes approximately 20 eggs.

Ingredients

  • 1 1/4 Cups Graham Cracker Crumbs (or Oreo crumbs)
  • 1 Cup Shredded Coconut
  • 2 1/2 Cups Soda Fountain® Malted Milk Powder
  • 1 Cup Crunchy Natural Peanut Butter
  • 1/4 Cup Melted Butter
  • 1 tsp Vanilla
  • 1/4 tsp Sea Salt
  • 1/2 lb. Candy Coating (Semi Sweet or White Chocolate chips, Butterscotch chips)
  • 1 drop Food Coloring to add to melted White Chocolate

Instructions

  1. Prep Work: Preheat oven to 325 degrees, and spread the coconut on a small baking sheet. Bake until the coconut is golden brown, stirring after every 2 minutes to prevent burning.
  2. Place the golden brown coconut in the bowl or a large electric mixer, along with 1 cup of the graham cracker crumbs, and 1.5 cups of malt powder.
  3. Mix the ingredients briefly (use the paddle attachment).
  4. top the mixer and add the peanut butter, melted butter, vanilla, and sea salt.
  5. Turn the mixer to low and mix until well-mixed.
  6. Add the remaining malt powder (½ cup at a time), adding just enough to make mixture firm enough to shape into balls, but not so much that it becomes dry and crumbly. (if it becomes too dry, add a little more peanut butter).
  7. Using a Teaspoon, scoop up a small amount of candy and form it in the palm of your hand until it is an oblong egg shape.
  8. Place it on a baking sheet lined with aluminum foil and repeat with the remaining mixture.
  9. Put the eggs in the refrigerator to become firm while you melt the candy coating.
  10. Place the coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. (add 1 drop of food color for colorful Easter Eggs)
  11. Once the coating is melted, dip the eggs in the coating and replace them on the foil-covered sheet.
  12. While the coating is still wet, sprinkle the tops of the eggs with a little more Malt Powder.
  13. Refrigerate for 30 minutes to set the coating.
  14. Peanut Butter malt eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.
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