Homemade Peanut Butter Eggs

Homemade Peanut Butter Eggs

These Homemade Peanut Butter Eggs are a perfect homemade Easter candy! This recipe is one of my easier candy recipes. It consists of a simple creamy peanut butter filling surrounded by a simple chocolate shell. These can be prepped in under an hour and are fun to make, too!

Check out the easy how-to VIDEO at the bottom of the recipe!

Course Candy, Dessert

Cuisine American

Prep Time 30

Chilling Time 20

Total Time 50

Servings eggs

Calories 405kcal

Author Sam Merritt

Ingredients

2 cups (475 g) creamy peanut butter not "natural" peanut butter
½ cup (113 g) salted butter, softened
2 Tablespoons light or dark brown sugar¹ tightly packed
1 ¼ teaspoons vanilla extract
3 ¼ cups (405 g) powdered sugar
1 ½ lbs (680 g) milk or dark chocolate melting wafers or 1 ½ lbs chocolate chips + 1 teaspoon shortening²
Sprinkles for decorating optional

Instructions

Combine creamy peanut butter and softened butter in a large bowl (or preferably in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
2 cups (475 g) creamy peanut butter, ½ cup (113 g) salted butter,
Add brown sugar and vanilla extract and stir well.
2 Tablespoons light or dark brown sugar¹, 1 ¼ teaspoons vanilla extract
Gradually, about ½ cup at a time, add powdered sugar, mixing on low-speed until all sugar is absorbed and mixture clinging together. Be sure to scrape the sides and bottoms of the bowl with a spatula as needed.
3 ¼ cups (405 g) powdered sugar
Once all ingredients have been well-combined, the "dough" should be pretty dry but you should be able to mold it together in the palm of your hand and form a ball easily. If it is too crumbly and not holding together, you can add a bit of milk or additional peanut butter, one teaspoon at a time. If it's too wet and sticking to your hands, add more powdered sugar, a Tablespoon at a time.
Scoop dough by about 2 Tablespoons and roll into an egg shape. Flatten slightly (for a "Reese's" egg appearance) and transfer to a wax paper lined baking sheet.
Once all dough has been rolled, transfer to freezer and chill for at least 15 minutes.
Once chilled, prepare your melting wafers according to package instructions or prepare chocolate chips by combining chocolate chips and shortening and microwaving in 20 second intervals, stirring well in between, until chocolate is smooth and completely melted.
1 ½ lbs (680 g) milk or dark chocolate melting wafers or 1 ½ lbs chocolate chips + 1 teaspoon shortening²
Remove eggs from freezer and dip in melted chocolate (see my video below if you have any questions about my technique). Drizzle with additional chocolate if desired (I used the opposite color that I dipped the eggs in) and if decorating with sprinkles, sprinkle immediately over chocolate.
Sprinkles for decorating
Allow chocolate to harden before enjoying. If you used melting wafers this will only take minutes. If you used chocolate chips it will take much longer but the process can be sped up by popping the eggs in the fridge.

Video

Notes

¹Some people have said they can taste a grittiness from the brown sugar in the finished product. I've never had this happen and think it might be a matter of the brand that I use. I use Domino Sugar brand which is not very coarse. You can omit the brown sugar if you prefer without making any additional changes.

²The shortening simply helps thin the chocolate for a smoother coating on the eggs.

Peanut Butter Eggs will keep for several days at room temperature or for up to two weeks in the refrigerator. No matter where you keep them, I recommend storing in an airtight container.

Nutrition