Crack open this Candy Easter Egg for a surprise inside! This breakable/bash egg is more fun than opening an Easter basket (if you ask me). The shells are easily made using a silicone mold and your color choice of candy melting wafers. Use my chocolate spatter technique for speckling the egg shells, or you can skip that step for simpler plain egg shells.
You’ll need about 1 1/2 – 2 cups of small candies to fill the egg. I used foil-wrapped eggs, malted milk eggs, jelly beans, marshmallows, gummy bunnies, sprinkles, small Lindt hollow Easter chicks and lambs, sprinkles and other small hard candies. Choosing the candies is half the fun!
2cupsassorted small candiessuch as jellybeans or malted milk eggs
Instructions
In a small microwave-safe bowl, combine the semisweet chips and oil. Heat at 100% power in the microwave at 30 second intervals, until the mixture is melted and can be stirred smooth. (About 45 seconds to 1 minute total.) Set aside to let cool slightly.
Place the silicone molds on a large baking sheet. Make room in your freezer to accommodate the sheet with molds on it.
Dip the stiff bristle paint brush into the chocolate and flick the bristles of the brush with a finger into the cavities of the shell molds. Do this repeatedly for speckling. For spattering, load the paint brush with the chocolate mixture and use flinging motions to splatter the shell cavities with the chocolate. Place the molds in the freezer to set the chocolate.
Meanwhile, melt the candy wafers in a large microwave-safe bowl at 100% power in the microwave. Heat in 30 second to 1-minute increments, stirring the candy well between heating intervals. Be sure to stir well using the residual heat from the bowl to do most of the melting. This will help avoid overheating the candy. When the candy is smooth, let it cool slightly. It should not be hot to the touch, rather it should be warm yet still pourable.
Remove the molds from the freezer and immediately divide about 3/4 of the candy between the two spattered shells. Use the mini spatula to gently spread the candy up the sides of the mold. Be sure to spread the candy all the way to the top edges where the two shells with meet to form the whole egg.
Transfer the molds to the freezer to set, about 20 minutes, or until the candy is extremely firm/hard to touch. Examine the set candy in the molds to make sure there are not weak or thin spots in the shells. If you see this, re-heat the remaining candy until smooth and gently spatula melted candy over the thin areas. Freeze again until solid.
When the shells are solid, peel away the silicone mold away from the candy to reveal beautiful speckled egg shell halves.
Have the assorted candies ready to hand. Also have some paper towels at the ready.
Place a nonstick pan over low heat. Place an egg shell half edges-down in the pan for 1-3 seconds, or until the edges melt evenly. Remove quickly and place on a serving plate. Wipe the pan clean with a paper towel. Add the assorted candies, sprinkles, toys, etc, and pile them high in the center of the egg shell, avoiding the melted edges. Melt the edges of the second shell in the same way as the first, then top the filled shell with the second shell, meeting the melted edges together. Hold for 30 seconds to 1 minute until firm. Allow the egg to stand until the candy is well set.
Wrap the egg with a ribbon and bow using the grosgrain ribbon. Present to a lucky recipient along with a small wooden mallet for breaking, or include cracking instructions.
Notes
Consider including some confetti sprinkles and jimmies in your egg. They don't take up a lot of room and they provide an edible confetti effect when the egg is broken!The inclusions are only limited to your imagination, and the size of the egg of course. Little toys, Easter figurines, small plastic eggs, and other non-edibles can also be included.