Peanut Butter Easter Eggs (Print Version)
Creamy peanut butter centers coated in smooth chocolate for festive Easter treats
# 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
08 - Colored sprinkles or white chocolate drizzle (optional)
# How To Make:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, combine creamy peanut butter and softened unsalted butter. Beat until smooth and fully incorporated.
03 - Mix in vanilla extract and pinch of salt until evenly distributed throughout the mixture.
04 - Gradually beat in powdered sugar, one cup at a time, until a thick, moldable dough forms. The mixture should hold its shape when pressed.
05 - Scoop approximately 2 tablespoons of mixture per egg. Roll between palms to form oval egg shapes, approximately 2.5 inches long. Place on prepared baking sheet.
06 - Transfer baking sheet to freezer and chill shaped eggs for 30 minutes until firm to the touch.
07 - Combine semisweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler over low heat.
08 - Using a fork, carefully dip each chilled egg into melted chocolate. Gently tap fork against bowl edge to remove excess coating. Return to baking sheet.
09 - Immediately sprinkle with colored decorations or drizzle with white chocolate while coating is still wet, if desired.
10 - Refrigerate dipped eggs for 15 to 20 minutes until chocolate is completely set and firm.
11 - Keep finished eggs in an airtight container in the refrigerator for up to 1 week.
# Expert Tips:
01 -
- These eggs disappear faster than you can make them, so consider doubling the batch immediately
- The satisfaction of biting through crisp chocolate into creamy peanut butter is absolutely worth the effort
02 -
- Frozen eggs are non-negotiable. Warm peanut butter filling will melt your chocolate coating into a sad, puddly mess.
- Work quickly once your chocolate is melted. If it starts getting too thick, gently reheat for 10 seconds.
03 -
- Wipe your fork between dips if the chocolate starts looking cloudy or streaky
- Room temperature eggs will sweat if taken directly from the fridge to a humid kitchen