Name: Peanut Butter Easter Eggs - Hēki Aranga Pata Pīnati
Prep time: 30 min
Total time: 105 min
Ingredients: 100 g pata kūteretere (softened butter); 1 C (165 g) puehu huka (icing sugar); 2 tsp (10 ml) wanira (vanilla); 1 C (270 g pata pīnati mātao (chilled peanut butter). I used crunchy but smooth also works.; ¾ C (90 g) peru oneone (ground almonds) or the same amount of kokonati pūtī (desiccated coconut); ¾ C māngohe iti (mini marshmallows); ¼ C rōpere tauraki-tio (freeze-dried strawberries); 250 g tiakarete parauri (dark chocolate, 50%); 1 tbsp noni (oil, neutral flavoured); 50 g ruireka (sprinkles)

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If you asked me what I want in a Hēki Aranga (Easter Egg), these Peanut Butter Easter Eggs would be it. A perfectly balanced creamy easter egg, filled with chewy mini marshmallows and zingy freeze-dried fruit. This is also the perfect recipe for tamariki (children) to make.

Peanut Butter Chocolate Eggs are on a wooden board. They are covered in chocolate and sprinkles. One is on the left edge of frame. One is cut open showing the peanut butter and marshmallow filling. Two of the eggs are in small chicken egg cups in the background.

I had the privilege of making this recipe for my favourite pata pīnati (peanut butter); Pic's! I have made so many recipes for them over the years and they are always so much fun to create. So, make this delicious peanut butter recipe with only a few simple ingredients and impress your manuhiri (guests) this Aranga (Easter) 🐣

More Easter Recipes:

Do you also love making rohi rīpeka (hot cross buns) for Aranga (Easter)? Ka rawe (excellent), my Spiced Hot Cross Buns are a whānau favourite. If you want to make them the night before, my Overnight Hot Cross Buns are superior in flavour. If you want a gooey centre then my Nutella Hot Cross Buns or Biscoff Hot Cross Buns are a must try. So which one will you make? 🤔

Videography and photography by Sarah Henderson

Ingredient Tips for the Peanut Butter Easter Eggs:

A wooden board sits on a white cloth on a wooden table. ON the board is a chicken egg cup and greenery. Next to it is peanut butter, butter, a white candle, ground almonds and icing sugar in vintage cups. Pink flowers are in the background.

Butter: Use salted or unsalted butter.
Peanut Butter: I used pata pīnati kakukaku (crunchy peanut butter) in this recipe but it would also be delicious with Pic's Smooth or Smunchy. Make sure the pata pīnati (peanut butter) is chilled beforehand.
Ground Almonds: Use peru oneone (ground almonds) or swap it for the same amount of kokonati pūtī (desiccated coconut).
Mini Marshmallows: These are completely optional but create a lovely texture. Swap them for the same amount of kongakonga pihikete (biscuits crumbs) or lollies of your choice.
Freeze-dried Strawberries: Use Rōpere tauraki-tio (freeze-dried strawberries) for freshness or omit them completely.
Chocolate: Use a good quality, 50% dark chocolate for coating these hēki (eggs) because it melts well and creates a balanced flavour.
Sprinkles: The ruireka (sprinkles) are optional and can be swapped for any decoration you like.

Expert Tips:

Chill the pata pīnati (peanut butter) in the fridge for up to an hour before making the recipe. This stops the mixture from being too loose when rolling the eggs.

Whip the pata (butter) and puehu huka (icing sugar) for the specified time so the sugar dissolves and the filling is light.

Chop the māngohe iti (mini marshmallows) in to fine pieces before adding them to the whipped butter. This ensures that hēki (eggs) can be moulded in to small enough pieces.

Gently melt the tiakarete (chocolate) over a double boiler (in a bowl that sits over a pot of barely simmering water). This will ensure that the tiakarete (chocolate) does not burn and helps the chocolate set perfectly.

STEP BY STEP INSTRUCTIONS FOR THE PEANUT BUTTER EASTER EGGS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A vintage glass bowl sits on a cream cloth, on a wooden table. In the bowl is butter and sugar that is being whipped by a white hand mixer. Behind the bowl is pink flowers in a vase.

1. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.

Whip on high for five minutes until the butter it is pale in colour and fluffy in texture.

Add all of the pata pīnati mātao (chilled peanut butter) and whip again for a minute or so. Don't over whip here.

A vintage glass bowl sits on a cream cloth, on a wooden table. In the bowl is butter mix with chopped marshmallows and free-dried strawberries. It is being mixed with a wooden spatula with a blue handle. Behind the bowl is pink flowers in a vase.

2. Mix in the Remaining Ingredients:

Add the peru oneone (ground almonds) or kokonati pūtī (desiccated coconut) in to the pata tāwhiuwhiu (whipped butter).

Cut the māngohe iti (mini marshmallows) and rōpere tauraki-tio (freeze-dried strawberries) in to small pieces.

Add them to the pata tāwhiuwhiu (whipped butter).

Whakaranuhia te katoa - mix everything together until combined and chill for 10 - 15 minutes.

A vintage glass bowl sits on a cream cloth, on a wooden table. In the bowl a peanut butter easter egg mix with chopped marshmallows and free-dried strawberries. Naomi is moulding one in to an egg shape with her hands hovering above the bowl. Behind the bowl is pink flowers in a vase.

3. Mould the Mixture in to Eggs:

Line a medium tray with baking paper.

Take spoonfuls of the mixture and gently roll the mixture in to an egg shape.

Repeat the rolling process until you get 15 even sized eggs.

15 Hēki Aranga (Easter Eggs) is just a guide too, feel free to make them smaller or larger.

A wooden board sirs on a cream cloth on a wooden table. On the board is a rectangle board lined with brown baking paper. It is rolled peanut butter easter eggs with chunks of mini marshmallows and freeze-dried strawberries. In the background is the bowl with remaining mixture. Greenery is next to the wooden board.

4. Chill the Rolled Peanut Butter Easter Eggs:

Once all of the hēki (eggs) are rolled, refrigerate for at least an hour.

When the time is nearly up, prepare the tiakarete (chocolate).

A purple vintage bowl sits snug in a silver pot on top of a black stove. In the bowl is melted chocolate and Naomi is stirring it with a spoon.

5. Melt the Chocolate:

Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.

Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the noni (oil).

Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.

Melt all of the ingredients together, stirring occasionally until smooth.

Remove from the heat and then cool for 5 minutes.

A white metal bowl sits on a wooden board. In the bowl is melted chocolate. Naomi is using a spoon to drizzle chocolate all over a peanut butter egg. The egg is sitting on a fork. A bird egg cup is on the board as well and pink flowers are in the background.

6. Dip the Peanut Butter Easter Eggs in Chocolate:

Remove the hēki (eggs) from the pouaka mātao (refrigerator). Line another tray or board with baking paper.

Add a hēki (egg) on to a fork and gently lower it in to the tiakarete (chocolate).

Use a spoon to quickly cover the entire hēki (egg) with tiakarete kua rewaina (melted chocolate).

Gently shake all of the excess chocolate off it and scrape the bottom of the egg with the spoon.

A wooden board lined with baking paper sits on a wooden table. On the paper is easter eggs. One has been dipped in chocolate and is being covered in sprinkles. The others are uncovered.

7. Decorate the Eggs:

Place the hēki (egg) on to the new tray or board and sprinkle with ruireka (sprinkles), if you are using them. Add the ruireka (sprinkles) immediately after dipping the egg because they set really fast.

Repeat the process until each hēki (egg) is covered and decorated.

A flat lay shot shows 9 peanut butter easter eggs lined up on a wooden board lined with baking paper. They are covered in chocolate and sprinkles.

8. Refrigerate the Chocolate Covered Eggs:

Once all of the hēki (eggs) are covered and decorated, refrigerate again for around 30 minutes.

They are now ready to enjoy.

Peanut Butter Chocolate Eggs are on a wooden board. They are covered in chocolate and sprinkles. Three are sitting on the left edge of frame. One is cut open showing the peanut butter and marshmallow filling. Two of the eggs are in small chicken egg cups.

Store the Peanut Butter Easter Eggs:

These delicious Hēki Aranga (Easter Eggs) will keep well in the fridge for up to a week.

Store them in a sealed container.

As a simple Easter idea, add the hēki (eggs) to small paper lolly bags and tie them in brown string. The bags can be decorated with felts or crayons for a fun spin on homemade Easter Bling.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

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