Peanut Butter Easter Eggs (Print)

Creamy peanut butter centers dipped in smooth chocolate for a festive homemade Easter treat.

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 2 cups semisweet chocolate chips or chopped chocolate
07 - 1 tablespoon coconut oil or vegetable shortening

→ Decoration (optional)

08 - Colored sprinkles or drizzle of white chocolate

# How To Make It:

01 - Line a baking sheet with parchment paper to prevent sticking during chilling and dipping stages.
02 - In a large bowl, combine creamy peanut butter and softened butter. Beat until completely smooth and uniform in texture.
03 - Mix in vanilla extract and pinch of salt until fully incorporated into the peanut butter mixture.
04 - Gradually add powdered sugar while beating continuously. Continue until mixture becomes thick and forms a workable, moldable dough.
05 - Scoop approximately 2 tablespoons of dough per egg. Shape into oval egg forms and place on prepared baking sheet.
06 - Freeze shaped eggs for 30 minutes until firm. Chilling is essential to maintain shape during chocolate dipping.
07 - Melt semisweet chocolate chips with coconut oil in microwave or double boiler. Stir frequently until completely smooth and glossy.
08 - Using a fork, submerge each chilled egg into melted chocolate. Lift and allow excess to drip off before returning to baking sheet.
09 - Immediately sprinkle with colored decorations or drizzle with white chocolate while coating is still wet.
10 - Refrigerate coated eggs for 15 to 20 minutes until chocolate shell is completely firm and set.
11 - Transfer to airtight container and refrigerate. Keeps fresh for up to 1 week when properly stored.

# Expert Advice:

01 -
  • The creamy peanut butter center tastes just like the ones from the specialty candy shop but costs a fraction to make at home
  • These freeze beautifully, so you can make them weeks ahead and actually enjoy the days before Easter instead of stress-baking
02 -
  • Chilling the eggs until absolutely firm is the difference between eggs that hold their shape and ones that turn into chocolate-covered blobs in the dipping bowl
  • The chocolate coating sets up best when everything is cold, so work quickly and keep a backup baking sheet in the freezer
03 -
  • Room temperature ingredients blend together smoothly, so take the butter out of the fridge at least an hour before starting
  • A cookie scoop creates perfectly uniform eggs without the mess of measuring spoons

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