Peanut Butter Chocolate Easter Eggs

Peanut Butter Chocolate Easter Eggs

Whip up a batch of these homemade chocolate-covered peanut butter eggs—easy, fun, and way better than anything from the Easter candy aisle!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 2

freezing time 20

Total Time 52

Servings eggs

Calories 348kcal

Author Deb Clark

Equipment

microwave safe bowl
cookie sheet
small cookie scoop

Ingredients

¾ cups creamy peanut butter
½ cup butter softened
½ teaspoon vanilla
½ teaspoon kosher salt
2 ½ cups powdered sugar
For the Chocolate Coating
2 ½ cups dark chocolate chips
2 tablespoons vegetable oil coconut oil or canola oil.
Decorate the chocolates with chocolate drizzles, Easter Sprinkles and/or chopped peanuts.

Instructions

Using an electric mixer, cream together the butter, peanut butter, salt and vanilla until smooth and creamy.
Add the powdered sugar in a couple batches and continue to mix until it's smooth.
Using a small cookie scoop, scoop the batter, roll into 1-inch balls and place a baking sheet lined with parchment paper or wax paper. Flatten the balls and shape them into an oval
Pop into the freezer for 20 minutes or refrigerate overnight.
When the candies are chilled, it's time to make the chocolate coating.
Start by adding the chocolate chips to a microwave proof bowl with the oil. Melt in the microwave at 30 second intervals, stopping to stir every 30 seconds. Continue until the chocolate is completely smooth.
Dip the eggs into the melted chocolate to coat well. Allow excess chocolate to drizzle off and place it on a cookie sheet lined with parchment paper.
Decorate with drizzles of chocolate, chopped peanuts or pretty Easter sprinkles.
Refrigerate the homemade candy eggs so the chocolate will harden. Keep refrigerated until you're ready to enjoy them.

Notes

The first time I made these, they were larger and I made 16. Bigger is not better in this case because they are so rich. You definitely want to make 20 to 22 Easter eggs.

Storage

Refrigerate - These peanut butter eggs can be stored in an airtight container in the refrigerator for up to 2 weeks. If you can wait that long, I like to allow them to come to room temperature before serving them for the best taste and texture!

To freeze, place the decorated eggs on a lined baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition