Homemade Peanut Butter Eggs Recipe

Why You’ll Love This Recipe

Homemade Peanut Butter Eggs are the perfect blend of creamy peanut butter and rich chocolate, creating a truly irresistible dessert. The peanut butter filling is soft yet firm, giving you a satisfying bite, while the chocolate coating adds the ideal amount of sweetness. This recipe is incredibly easy to follow and requires minimal time, making it an excellent choice when you’re looking for a quick and scrumptious treat. Plus, they’re perfect for making in advance, so you can store them in the fridge and enjoy them whenever a sweet craving strikes!

Ingredients

• 1 1/2 cups creamy peanut butter (do not use organic peanut butter that is too oily)

• 3 cups powdered sugar

• 1/3 cup unsalted butter, melted

• 2 tablespoons milk (or more if needed)

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups milk chocolate chips

• 2 tablespoons shortening

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by covering a cookie sheet with wax paper and set it aside.

2. In a large bowl, combine the powdered sugar and peanut butter. Using a high-speed mixer, beat them together until fully combined.

3. Add the melted butter and continue to beat until the mixture is smooth.

4. Add milk, vanilla, and salt. Beat the mixture until a soft and smooth dough forms. If the dough is a little crumbly, don’t worry, it’s okay.

5. On a lightly floured surface, roll the dough into a disk about ½ inch thick. Using an egg-shaped cookie cutter or a measuring cup, cut the dough into egg-like shapes. Place them onto the prepared cookie sheet.

6. Freeze the peanut butter eggs for about 1 hour to firm them up.

7. Meanwhile, in a microwave-safe bowl, add the chocolate chips and shortening. Microwave in 30-second increments, stirring in between, until fully melted. Be cautious not to burn the chocolate.

8. Using two forks, dip each peanut butter egg into the melted chocolate, ensuring they are fully coated. Place the coated eggs onto the prepared baking sheet.

9. Chill the peanut butter eggs for 20 minutes, or until the chocolate hardens. Store them in the fridge.

10. Serve and enjoy!

Servings and Timing

• Servings: 18 peanut butter eggs

• Prep Time: 30 minutes

• Chill Time: 2 hours 30 minutes

• Total Time: 30 minutes (not including chilling)

Variations

• Dark Chocolate Coating: For a slightly less sweet version, substitute the milk chocolate with dark chocolate.

• Peanut Butter Mix-ins: Add a few crushed peanuts to the peanut butter mixture for extra crunch.

• Mini Eggs: You can make smaller peanut butter eggs using a mini cookie cutter, which is perfect for portion control or gifting.

Storage/Reheating

• Storage: Store the peanut butter eggs in an airtight container in the fridge for up to 2 weeks.

• Reheating: These peanut butter eggs are best served cold, so there’s no need for reheating. Simply take them out of the fridge and enjoy!

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but it will add extra texture to the filling. Make sure to choose a non-oily peanut butter.

2. How long do these peanut butter eggs last in the fridge?

Stored properly in an airtight container, they can last up to two weeks in the fridge.

3. Can I use a different type of chocolate for the coating?

Absolutely! You can use dark chocolate, white chocolate, or even milk chocolate chips, depending on your preference.

4. Why is my peanut butter mixture crumbly?

If your peanut butter mixture is crumbly, add more milk, one tablespoon at a time, until the dough is smooth but firm.

5. Can I freeze these peanut butter eggs?

Yes, you can freeze them! Place the peanut butter eggs in an airtight container and freeze for up to 3 months. Thaw in the fridge before serving.

6. How do I prevent the chocolate from hardening too quickly?

Make sure the chocolate is fully melted before dipping the eggs. Stir the chocolate gently between heating sessions to ensure it doesn’t burn.

7. Can I use a vegan chocolate or peanut butter in this recipe?

Yes, you can substitute with vegan chocolate chips and peanut butter for a plant-based version of these eggs.

8. Can I make the peanut butter filling ahead of time?

Yes, you can prepare the peanut butter filling a day ahead. Just store it in the fridge and roll it into eggs before dipping in chocolate.

9. How thick should the chocolate coating be?

Aim for a thin, even coating of chocolate. If you prefer a thicker chocolate shell, dip the eggs twice.

10. Can I make these without shortening?

Yes, you can skip the shortening and simply melt the chocolate chips on their own. The shortening helps to smooth the chocolate and give it a glossy finish, but it’s not necessary.

Conclusion

Homemade Peanut Butter Eggs are an easy and delightful treat that will satisfy your sweet tooth. With just a few simple ingredients, you can create a dessert that’s perfect for Easter or any time of year. The combination of creamy peanut butter and chocolate is hard to beat, and the fact that they’re so simple to make makes them all the more irresistible. Give this recipe a try, and you’ll have a batch of homemade peanut butter eggs that will be a hit with everyone!