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Peanut Butter Easter Eggs

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Peanut Butter Easter Eggs are rich homemade candies with a sweet, creamy peanut butter center and smooth chocolate coating. Decorate them with pastel drizzles or Easter sprinkles for an easy no-bake holiday treat.

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet or milk chocolate
  • 1 tablespoon coconut oil or vegetable shortening, optional
  • White chocolate, optional
  • Pastel candy melts, optional
  • Easter sprinkles, optional

Instructions

  1. Line a large baking sheet with parchment or wax paper.
  2. Add the peanut butter, softened butter, vanilla extract, and salt to a large mixing bowl. Beat until smooth and creamy.
  3. Gradually add the powdered sugar and continue mixing until a thick dough forms that holds its shape.
  4. Scoop portions of the peanut butter mixture and roll them into balls. Gently flatten each portion into an oval and pinch one end slightly to create an egg shape. Arrange on the prepared baking sheet.
  5. Refrigerate the shaped eggs for 30–60 minutes, or until firm enough to dip. Alternatively, freeze them for 15–20 minutes.
  6. Place the chocolate in a microwave-safe bowl and microwave in short intervals, stirring thoroughly between each interval, until melted and smooth. If needed, stir in the coconut oil or vegetable shortening to thin the chocolate.
  7. Place one chilled peanut butter egg into the melted chocolate and coat completely. Lift it out with a fork and gently tap the fork against the bowl to remove excess chocolate. Return the coated egg to the prepared baking sheet and repeat with the remaining eggs.
  8. Add Easter sprinkles before the chocolate sets, if desired. For a drizzled finish, allow the chocolate shell to set before decorating with melted white chocolate or pastel candy melts.
  9. Refrigerate the finished eggs for 15–20 minutes, or until the chocolate coating is completely firm.

Notes

  • Dark chocolate or white chocolate can be used instead of semi-sweet or milk chocolate.
  • Crunchy peanut butter can replace creamy peanut butter for added texture.
  • If the peanut butter filling is too sticky to shape, gradually add a little more powdered sugar or refrigerate the mixture for 15–20 minutes.
  • Conventional creamy peanut butter works best because natural peanut butter can make the filling softer and oilier.
  • If the melted chocolate is too thick for dipping, stir in a small amount of coconut oil or vegetable shortening.
  • Make sure the shaped eggs are thoroughly chilled before dipping so they hold their shape.
  • Store in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment or wax paper.
  • Freeze in a freezer-safe container for up to 2–3 months and thaw in the refrigerator before serving.
  • Serve chilled or let the eggs stand at room temperature for about 10 minutes for a softer peanut butter center.

Nutrition

Find it online: https://thefamilycooking.com/peanut-butter-easter-eggs/