Peanut Butter Easter Eggs are simple to make, and peanut butter is the perfect soft, sweet filling. Cover your Easter Eggs in chocolate and you pretty much have perfection in a bite. Plus, they are adorable!
Here’s a little back story for you. My favorite class in high school was Home Ec. Most girls took it as an easy elective, and I started out that way, too. But as the weeks went on, I fell in love with that class. We fixed really simple food, and one of those things was none other than peanut butter eggs. I enjoyed making this recipe so much, I made the eggs outside of class, shared them around, and became the hit of my 11th grade class. If you are going to develop a reputation in 11th grade, being known as the girl who makes peanut butter eggs is not the end of the world.
I have not made these Easter Eggs since 11th grade, but I have thought about them off and on since 1982 when we were first acquainted.
And that’s kind of a long time! A couple of weeks ago, a food blogger I follow shared her recipe for Peanut Butter Eggs, and it was so similar to my much loved sweets from the 80s, I decided to give Sam’s version a try. My first batch, while delicious, was massive, and they didn’t look very good. I had trouble getting the chocolate coating just right.
So I went back to the kitchen drawing board, and I figured out how to size the recipe way, way down so I would not be eating these morning, noon, and night. Though while I certainly could do it, because they are delicious, my waistline would never forgive me.
I also suggest the fun sprinkles for decoration. They perked the look of the eggs up, and believe it or not, I found these fancy sprinkles in Walmart. They look like the super fancy sprinkles all the gourmet chefs use, but at a fraction of the price. The only downside is that the tub is HUGE. So I’m planning funfetti cupcakes to help use them up. Stay tuned.
Here are my tips for success with this recipe:
- Weigh your ingredients to get the butters to sugar ratio just right. If there is not enough powdered sugar (icing sugar for my British friends), your eggs will be sticky, and they don’t set up as well.
- Don’t rush the chocolate dipping part of this. Refrigerate you eggs in between each step, and you will have great success.
- Spring for candy melt pot. It’s easy to melt your chocolates, and it comes with the little extras that made this recipe come together so nicely in the end. Even if you only use it a few times a year, it’s worth it. I love mine and have had it for at least 15 years.
- Watch my full video on this recipe (and subscribe to my channel while you’re at it for plenty more goodies). The video is towards the end of the post, so keep reading.
This is the crumbly texture you’re looking for with your egg mixture. It should seem a wee bit dry.
Because as you scoop out a tablespoon of the mixture and shape it in your hands, it will come together so nicely.
You will get about 9 largish eggs out of this recipe, or 18 if you split these in half. You could easily split them, and still have a delicious treat. Lay your shaped eggs on crumpled and flattened parchment paper lining a cookie sheet. Pop them in the fridge while the chocolate melts.
I first dipped the bottoms of my eggs into the melted chocolate, returned them to the parchment lined pan and put them back in the fridge for about 15 minutes. After that, I set them up on this little grate thing that came with my chocolate pot set, and poured the slightly cooled melted chocolate over each egg. I put on the sprinkles while they were still wet. I followed Sam’s advice on SugarSpunRun and used the chocolate melts as opposed to chocolate chips. I think it was great advice as the chocolate set up quickly, and retained a nice shine and deep, dark color. Watch the video to see an extra step I took to make sure the chocolate was easy to work with.
And yes. They taste as good, or better than this picture looks.
The peanut butter egg is creamy and contrasts so well with the crisp chocolate shell.
The mini bunnies and pastel colors in the sprinkles really pop on that dark brown coating.
Here’s my video showing the full process of making these Easter Eggs.
I hope that helps clear up any questions you might have. If you need anything else to put in your child’s Easter Basket, you might want to check the adorable projects I shared last week. And yes, you have time to make them! My personal favorite is the pom pom bunny that appears in the photo below.
The Easter bunny totally approves! And I have a project tutorial on how I made him, so you can include a handmade pom pom bunny in the Easter basket with these homemade Easter eggs.
Peanut Butter Easter Eggs covered in Chocolate.
- 120 grams creamy peanut butter
- 30 grams unsalted butter
- 1 tablespoon brown sugar
- 100 grams sifted powdered sugar
- 1 teaspoon vanilla extract (optional)
- 10 ounces chocolate melting wafers
- 1 teaspoon liquid coconut oil
- Sprinkles of your choosing for decorations
- Using a mixer, combine the unsalted butter with the peanut butter until smooth.
- Add the brown sugar and vanilla (if using them) and mix until combined.
- Add the powdered sugar (icing sugar) in two additions mixing until no white streaks or lumps of white sugar appear in the bottom of the bowl. Or mostly no sugar is left. Nobody is perfect and this recipe is not exactly an exercise in precision. Scrape down your sides with a rubber spatula to make sure everything is combined.
- Mixture will be a bit crumbly as notated in the photo above. Don’t worry because it will come together when you shape the eggs.
- Scoop out a tablespoon of egg mixture and roll it around in your hands. Pat it down and form it into the shape of an egg. Lay it on the prepared sheet pan lined with parchment paper. If the eggs leave a mess on your hands, return the egg to the bowl and mix in a little more powdered sugar. The eggs should not leave a mess on your hands if they have the proper amount of sugar in them.
- Once all of your eggs are shaped, pop them in the fridge. While they chill (about 15 minutes), melt your chocolate melts. I used a chocolate pot and chocolate melts so it was as easy as putting the wafers in the pot and turning it on. Add the coconut oil at the beginning so it incorporates well. When everything is melted, stir until smooth. Remove the pot from the heat unit and allow it to cool off for 5 or 10 minutes.
- Take chilled eggs and using your fingers to hold them, dip only the bottoms into the chocolate. Once dipped put them back on the parchment lined pan, chocolate side down. Don’t worry. They won’t stick. When everybody’s bottom has been dipped, pop them back into the fridge for another 5 minute cool down.
- Set up the grate or a cooling rack would also work. Place chilled, bottom dipped eggs on the grate and pour the remaining melted chocolate over the top. Sprinkle the sprinkles right away, because the melts set up really fast.
- When all are covered and decorated, return to the fridge for about an hour.
- Serve right away! They can be kept in an air tight container in the refrigerator for a week or so, but I’m sure they won’t last that long.
I wrote this recipe using my own chocolate pot or candy melt pot, so if you don’t have one, use your preferred method of melting chocolate. But if I were you, I would use this recipe as the perfect excuse to get one of those chocolate pots right away.
Since we are going shopping anyway, pick up a digital food scale. Just do it. It makes your baking life 100% easier and more accurate. Once you switch to doing this, you will wonder why you waited so long.
This is not the time for the fancy peanut butter that has the oil floating on top. (why does it do that?) Use a garden variety, kid friendly, creamy version for this.
I used a 1 tablespoon cookie scoop to measure my eggs. I was able to get 9 out of this batch. But you could easily half those and wind up with 18 smaller eggs from this recipe. If you are a larger household and need a big batch, then the link to Sam’s recipe is for you. This one is written for a small household.
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