Peanut Butter Easter Eggs (Printer-friendly)
Creamy peanut butter centers coated in smooth chocolate for a festive homemade Easter dessert.
# What You'll 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 for drizzling
# Directions:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Combine peanut butter and softened butter in a large bowl. Beat until smooth and creamy. Add vanilla extract and salt, mixing well to incorporate.
03 - Gradually beat in powdered sugar, one cup at a time, until a thick, moldable dough forms. The mixture should hold its shape when pressed together.
04 - Scoop approximately 2 tablespoons of mixture per egg. Roll between hands to form oval shapes, about 2 inches long. Place shaped eggs on the prepared baking sheet.
05 - Transfer baking sheet to the freezer for 30 minutes until eggs are firm to the touch. This prevents the filling from melting when dipped in warm chocolate.
06 - Place 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.
07 - Using a fork, carefully lower each chilled egg into the melted chocolate. Lift and let excess chocolate drip off completely. Return to the baking sheet, smoothing the top with the fork if needed.
08 - Immediately sprinkle with colored sprinkles or drizzle with melted white chocolate while the coating is still wet.
09 - Refrigerate the coated eggs for 15 to 20 minutes until the chocolate is completely set and firm.
10 - Store finished eggs in an airtight container in the refrigerator for up to one week. Layer between wax paper to prevent sticking.
# Expert Advice:
01 -
- The ratio of chocolate to peanut butter filling is pure heaven, like the center of a peanut butter cup but better because you made it yourself.
- These actually keep for weeks in the fridge, which means you can make them ahead and still have something impressive to bring to gatherings.
02 -
- Room temperature ingredients mix together smoothly, but if your peanut butter is cold, microwave it for fifteen seconds first.
- Work quickly when dipping because the cold eggs will cause your chocolate to thicken faster than you expect.
03 -
- Wear latex gloves when shaping the eggs to prevent the mixture from warming up and getting sticky
- Keep a small bowl of warm water nearby to dip your fork in if chocolate starts getting too thick