Hi, Kim– I’m just now seeing this. How did it turn out?

FYI, I didn’t melt chocolate and of course it was cool and added it to the regular buttercream and it worked out very well.
I have one more question when I made your peanut butter filling recipe. It was a little crumbly, I shaped it into a ball and put it in the refrigerator.
Just before I put it in the refrigerator,I did take that one small piece and with the warmth of my hands I could get it into an egg shaped beautifully put that with the rest and refrigerated overnight.
I wish I had formed all of the eggs that way I took it out this morning and it is hard as a rock if I cut into it it’s gonna crumble all over any suggestions?
I am going to complete this fun project today❣️

I tried the cocoa, not such a great deep flavor and then I didn’t want to use the special chocolate. I thought it would be too strong.
We will melt some chocolate and try that one. I’ll let you know how it goes. Thank you for your time.

Hi, Kim– you can replace some of the powdered sugar with cocoa powder OR add melted chocolate, which may require some adjustment to the powdered sugar as well. I’d probably go the latter, adding 1oz of melted chocolate and adding more powdered sugar if necessary. Let me know how it goes!

Hi, Kathy– that would probably work really well! If not, you can always add a little liquid to make it the texture you prefer.

Hi, Linda– yes, you will want to refrigerate these since they are homemade and without any of the preservatives that make store-bought able to last a long time, but they will be fine for a bit out of the fridge if you want to put them in baskets.

So glad you enjoyed these, Lisa! Thank you!

Thanks so much, Leigh! 🙂