Homemade Peanut Butter Eggs
Homemade peanut butter eggs feature a sweet and salty peanut butter filling coated in creamy milk chocolate. The ultimate Easter treat!
Ingredients
For the peanut butter filling:
- 1 cup creamy peanut butter like Jif or Skippy (250 grams)
- 5 tablespoons unsalted butter sliced (70 grams)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 ½ cups powdered sugar (180 grams)
For the chocolate coating:
- 1 (11.5-ounce) package milk chocolate chips (326 grams) I used Ghiradelli
- 2 tablespoons vegetable shortening (25 grams)
Instructions
- To make the peanut butter filling: Line a large baking sheet with parchment paper. Set aside.
- Add the peanut butter and sliced butter to a large saucepan. Place the saucepan over medium heat, stirring often, until the mixture is melted and smooth. Alternatively, you can add them to a microwave-safe bowl and microwave in 30 second increments until melted and smooth.
- Remove from the heat and stir in the vanilla extract and salt. Add the powdered sugar in three additions, ½ cup (60 grams) at a time, making sure to mix well after each addition. The mixture will be really thick when you add the last ½ cup, if needed work it together with your hands until you no longer see any streaks or lumps of powdered sugar.
- Using a 1.5 tablespoon cookie scoop, scoop the peanut butter mixture, roll into balls, create an egg shape, and slightly flatten on the prepared baking sheet. Transfer the baking sheet with the peanut butter eggs to the freezer for 30 minutes.
- To make the chocolate coating: Place the chocolate chips and shortening in a large microwave-safe bowl or measuring cup. Microwave at 50% power in 30-second increments, stirring well after each increment, until the chocolate is completely melted and smooth. Allow to cool for 5 to 10 minutes before dipping.
- While the chocolate is cooling, line a separate baking sheet with parchment paper and set aside.
- Remove half of the peanut butter eggs from the freezer, to prevent them from defrosting before dipping them in the chocolate. Place a peanut butter egg into the melted chocolate and use a fork to move it around so it's completely coated in chocolate. Using the fork, lift the peanut butter egg out of the chocolate, and tap the fork on the side of the bowl to remove any excess chocolate. Place on the prepared baking sheet, using a toothpick to help slide it off of the fork. Repeat with the remaining peanut butter eggs, removing the other half from the freezer once you've finished dipping the first half.
- Transfer the baking sheet to the refrigerator for 45 minutes to 1 hour or until the chocolate has hardened.
Video
Notes
Storage Instructions: Store in an airtight container in the fridge for up to one week or on the counter for 3 to 4 days.
Freezing Instructions: Place in a large freezer bag with layers of parchment paper between the eggs and freeze for up to 3 months. Thaw overnight in the refrigerator.