Homemade Peanut Butter Eggs Recipe

Introduction

Homemade Peanut Butter Eggs are a delightful treat perfect for Easter or any time you crave a sweet, creamy snack. These rich and chocolate-coated peanut butter delights are surprisingly easy to make and are sure to impress your family and friends.

Ingredients

• 1 1/2 cups creamy peanut butter (avoid organic as it may be too oily)
• 3 cups powdered sugar
• 1/3 cup unsalted butter, melted
• 2 tablespoons milk (or more as needed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 2 tablespoons shortening

Instructions

1. Step 1: Cover a cookie sheet with wax paper and set aside.
2. Step 2: In a large bowl, combine the powdered sugar and peanut butter. Using a high-speed mixer, beat until combined.
3. Step 3: Add the melted butter and continue beating until the mixture is smooth.
4. Step 4: Add milk, vanilla extract, and salt. Beat until a soft, smooth dough forms. It may be slightly crumbly, which is normal.
5. Step 5: Lightly flour a surface and roll the dough into a disk about ½ inch thick. Use an egg-shaped cookie cutter or a similarly sized measuring cup to cut out shapes. Place them on the prepared cookie sheet.
6. Step 6: Freeze the shapes for one hour to firm up.
7. Step 7: Combine the milk chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth. Be careful not to burn the chocolate.
8. Step 8: Using two forks, dip each peanut butter egg into the melted chocolate, coating it evenly. Place the coated eggs back onto the wax-paper-lined baking sheet.
9. Step 9: Chill the coated eggs in the refrigerator for 20 minutes or until the chocolate hardens.
10. Step 10: Serve chilled and enjoy your homemade peanut butter eggs!

Tips & Variations

• Substitute creamy peanut butter with natural if you prefer a less sweet, more robust flavor, but be aware the texture may vary.
• Add a pinch of cinnamon or a splash of bourbon for a unique twist on the peanut butter filling.
• Use dark chocolate chips instead of milk chocolate for a richer taste.
• If the dough feels too dry, add milk one teaspoon at a time until you reach the right consistency.

Storage

Store peanut butter eggs in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them for up to three months. Allow frozen eggs to thaw in the refrigerator before serving. Reheat is not recommended as it may soften the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a bit of added texture, though the eggs will be slightly less smooth.

What if my chocolate seizes when melting?

If your chocolate thickens or becomes grainy, add a small amount of shortening or vegetable oil and stir gently until smooth. Be careful to melt the chocolate slowly.

Homemade Peanut Butter Eggs Recipe

Print Recipe

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4.9 from 79 reviews

Homemade Peanut Butter Eggs are a delicious, creamy treat perfect for Easter or anytime you crave a peanut butter and chocolate delight. These no-bake eggs feature a smooth peanut butter dough coated in rich milk chocolate, balancing sweet and salty flavors with a melt-in-your-mouth texture.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 40 minutes
• Yield: Approximately 24 peanut butter eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Egg Dough

• 1 1/2 cups creamy peanut butter (do not use organic peanut butter as it is too oily)
• 3 cups powdered sugar
• 1/3 cup unsalted butter, melted
• 2 tablespoons milk (add more if needed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Coating

• 2 cups milk chocolate chips
• 2 tablespoons shortening

Instructions

1. Prepare the workspace: Cover a cookie sheet with wax paper and set aside to place the finished peanut butter eggs for chilling.
2. Mix dough ingredients: In a large bowl, combine powdered sugar and peanut butter. Using a high-speed mixer, beat together until combined. Add melted butter and continue beating until smooth.
3. Add remaining dough ingredients: Mix in milk, vanilla extract, and salt. Beat until a soft and smooth dough forms. The dough may be slightly crumbly, which is normal.
4. Shape the eggs: Lightly flour a surface and roll the dough into a disk about 1/2 inch thick. Using an egg-shaped cookie cutter or a similarly sized measuring cup, cut out egg shapes. Place these shapes on the prepared cookie sheet.
5. Freeze the dough eggs: Place the cookie sheet with the cut eggs in the freezer and freeze for 1 hour, allowing them to harden for easier coating.
6. Melt chocolate coating: In a microwave-safe bowl, combine milk chocolate chips and shortening. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Be careful not to burn the chocolate.
7. Coat the peanut butter eggs: Using two forks, dip each peanut butter egg into the melted chocolate to coat completely. Place the coated eggs back onto the prepared baking sheet.
8. Chill to set: Refrigerate the coated peanut butter eggs for 20 minutes or until the chocolate coating hardens.
9. Serve: Keep the eggs refrigerated and serve chilled for the best texture and flavor. Enjoy your homemade peanut butter eggs!

Notes

• Use creamy peanut butter for best texture; avoid organic peanut butters that are oily.
• If the dough is too crumbly, add a little more milk, one teaspoon at a time.
• Make sure to chill the eggs thoroughly before dipping to prevent breakage during coating.
• Shortening in the chocolate helps to create a smooth, glossy coating and prevents the chocolate from seizing.
• Store the finished peanut butter eggs in the refrigerator to keep the chocolate firm and fresh.

Keywords: peanut butter eggs, homemade peanut butter candies, no bake peanut butter eggs, chocolate peanut butter recipe, Easter treats