April 7, 2020
Written By: Adriana
These chocolate peanut butter bunny pops are filled with peanut butter and covered in chocolate. Using a bunny silicone mold, these pops are about 2-3 times larger than a Reese’s peanut butter egg, but 10 times tastier because they are homemade with love.
I made these for Easter as we will be spending a quiet weekend together as a little family. I’m hoping to set up a nice egg hunt around the house for my littles, bake a ham and a lemon meringue pie, and FaceTime the grandparents.
I’m always looking forward, but more so around this time of year. I’m out in the garden, dreaming of summer salsa and taking in the warm California air. And given the current shelter-in-place restrictions, looking forward is more valuable than ever for our emotional well-being.
I continually find solace by being in the kitchen as well. I think my family has been grateful that one way I relax is making yummy treats. So long as I can get baking ingredients delivered to the house, we'll be alright. 👍🏼
Speaking of which, these pops were gobbled down in one day! These pops really didn’t take too much time to make. To make these specific shapes you will need this mold:
Even if you don’t have the cute bunny molds, you can even make these into little eggs, or go the conventional route and make cups using muffin pans.
For these pops, I used two types of chocolate: my Trader Joe’s dark chocolate, and some leftover milk chocolate Ghirardelli snowmen candies. You can (and should) use whatever you’ve got hanging out in your pantry. Repurpose some old candies, if you like, as long as it doesn't have any fillings already. Hershey bars and the like should be perfect for this.
Both chocolates I used were in solid forms (as in not chips or chunks), so I just chopped them up before melting them.
You can temper chocolate for this recipe, but I just used my lazy half-tempering method for this (I'll go over that in the recipe) and it worked out great. The only thing is that you won’t get a very crisp chocolate shell, because that requires proper tempering. Chocolate goes through stages of crystalizing, or hardening, and without the proper increase/decrease in temperatures, you will end up with a softer chocolate.
I usually make these for my family, and they don’t last longer than a day or two at most. Honestly, I don't even think my kids care if my chocolate has that hard and shiny surface that tempered chocolate normally does.
If I’m making this for a special occasion, however, I will absolutely aim for a shiny, crisp chocolate shell. To achieve this:
Peanut butter filling is quite versatile and only requires a few pantry ingredients: peanut butter, butter, powdered sugar, salt, and vanilla extract. Once you have this recipe, you can use it for other desserts, like rippled brownies and filling for cupcakes.
To make the filling you can use either creamy or crunchy peanut butter. I prefer crunchy, especially if I’m not tempering my chocolate. The chocolate ends up being kind of soft and adding crunchy peanut butter is a bit a welcome texture. But if you’re really aiming for a classic peanut butter cup/egg, go for creamy.
But truly, any nut butter would work here. Almond would be divine, or if you're allergic to nuts, I’ve had sunflower butter cups that were pretty awesome.
Just try not to buy the types of butters where the oil is already separated from the nuts. It will just be more difficult to obtain the smooth texture of the peanut butter filling. I used Jif in my video because that’s what I buy from Costco for the 10,000 peanut butter and grape jelly sandwiches my kids consume yearly.
But you better believe that next time I make it out to Costco, I’m getting some of their almond butter specifically for this purpose. My fav are those Justin's almond butter cups with dark chocolate, and I'm adding those to my baking to-do list. 😏
Another idea is to add some texture to the peanut butter filling. Since it’s really sweet and on the creamy side, I would definitely consider adding things like shredded coconut, or other types of nuts. Once you know the technique for making these, you could get really creative with the fillings.
The decorations are really up to you. In my case, I decided to do use some leftover fondant to make some bows and flowers for my daughter’s bunnies and some glasses for my son. :)
However, they are just as fantastic left alone. The mold really does most of the heavy lifting, and they are super cute unadorned.
Some other decoration ideas are piping with colored candy melts, Easter themed sprinkles, or drizzling with other flavors of chocolate.
Alright, ready to get started? I made a full video tutorial here 👇🏼
|peanut butter, crunchy or smooth||¾ cups||-||-|
|butter, salted or unsalted, room temperature||3 TB||-||-|
|powdered sugar||1 ¼ to 1 ½ cups||-||-|
|salt||½ tsp or to taste||-||-|
|vanilla extract||1 tsp||-||-|
|chocolate, any kind||220 grams|
1. To the bowl of a mixer fitted with a paddle attachment, add the peanut butter and room temperature butter. Mix until fully combined.
2. Add the powdered sugar and salt. Mix until combined and crumbley. Add more sugar if you want it more sweet or more salt if you like your peanut butter on the salty side. I'm team salty 🙋🏻♀️
3. Add the vanilla and mix. Test the filling by squeezing it between your fingers. If it is too dry, add a tsp of water and test again. We want a very slightly damp (but not wet) mixture that you can form into a ball quite easily. Set your filling aside.
4. Working with one mold (3 cakesicle/pops) at a time: Chop your chocolate into small chunks. Separate your chocolate into two bowls. One containing 75g and the other containing 35g.
5. Take the 75g bowl and microwave at 50% power on 30 second bursts. Stir and repeat until completely melted. (The amount of time will depend on what type of chocolate you’re using.)
6. Pour the 35g bowl of chocolate into the melted bowl and stir until everything is completely melted.
7. Pour 1 ½ TB of melted chocolate into each cavity within the mold. Use a paintbrush to cover the mold and then tap on the surface several times to settle the chocolate. Refrigerate for at least 10 minutes. (At this point, you can start melting your chocolate for the next three molds or wait until your first set are completely finished...up to you.)
8. Remove from the fridge and paint another layer of chocolate around the sides, corners and base of the cakesicle pop to reinforce the sides. The chocolate should harden since your mold is cold. If not, place in the fridge for another 5 minutes or so.
9. Remove from the fridge. Start filling with your prepared peanut butter filling, leaving a small gap at the top for the residual chocolate to “close” the shell.
10. Pour the remaining chocolate over the backs of the cakesicle pops and then tap on the surface several times to fill in any gaps. Use an offset spatula to scrape any extra chocolate from the mold. Refrigerate for at least 25 minutes before removing.
11. Remove the cold pops from their molds. Start you second set of pops, if you haven't already, otherwise you can decorate the finished pops if you like.
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