Description
Delicious homemade Peanut Butter Eggs featuring a creamy peanut butter and powdered sugar filling dipped in smooth milk chocolate. Perfect for Easter treats or anytime you crave a sweet, nutty dessert that’s quick and easy to make.
Ingredients
Scale
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
Chocolate Coating
- 2 cups milk chocolate chips (or semi-sweet chocolate)
- 1 tablespoon coconut oil (optional, for smoothing the chocolate)
Instructions
- Prepare the Peanut Butter Mixture: In a mixing bowl, combine the peanut butter, powdered sugar, softened butter, and vanilla extract. Stir thoroughly until the mixture is smooth and well-combined, ensuring no lumps remain.
- Shape the Eggs: Using your hands or a spoon, shape the peanut butter mixture into egg-shaped balls approximately 1 to 1.5 inches long. Place each shaped egg onto a baking sheet lined with parchment paper, spacing them so they don’t touch.
- Chill the Eggs: Refrigerate the peanut butter eggs for about 30 minutes, or until they firm up sufficiently to handle the chocolate coating without losing shape.
- Melt the Chocolate: While the eggs are chilling, combine the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Coat the Eggs: Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate, turning to coat completely. Allow any excess chocolate to drip off, then place the coated eggs back onto the parchment paper.
- Final Chill: Place the chocolate-coated eggs back in the refrigerator for another 30 minutes or until the chocolate shell hardens completely.
- Serve and Enjoy: Remove from the fridge and serve these delightful peanut butter eggs as a sweet treat or gift.
Notes
- Use creamy peanut butter for a smooth filling texture.
- The coconut oil helps to achieve a shiny, smooth chocolate coating but can be omitted if preferred.
- Store the peanut butter eggs in an airtight container in the refrigerator for up to two weeks.
- For a twist, try using dark chocolate or white chocolate instead of milk chocolate.
- Make sure the peanut butter mixture is firm before dipping to prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
