A delightful homemade treat featuring creamy peanut butter centers enrobed in rich chocolate, perfect for Easter celebrations. These sweet and nutty confections are easy to make and add a festive touch to any holiday gathering.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and steps make this a hassle-free Easter treat.
- Deliciously creamy – The peanut butter filling is smooth, rich, and perfectly balanced.
- Homemade goodness – Better than store-bought, with no preservatives or artificial flavors.
- Customizable – Easily decorate with sprinkles, drizzle with white chocolate, or add different coatings.
Ingredients
- 1 (16-ounce) package confectioners’ sugar
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 tablespoon milk, or as needed
- 8 (1-ounce) squares semisweet chocolate, coarsely chopped
- 1 tablespoon shortening
Directions
- Prepare the peanut butter filling: In a large mixing bowl, beat together confectioners’ sugar, peanut butter, and softened butter until well blended. If the mixture is too stiff, add milk gradually to achieve a workable consistency.
- Shape the eggs: Divide the mixture in half and shape each portion into large egg shapes. Place the formed eggs on a wax paper-lined plate and freeze until firm, about 1 hour.
- Melt the chocolate: Melt semisweet chocolate and shortening in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Coat the eggs: Dip each peanut butter egg into the melted chocolate, allowing any excess to drip off. Place the coated eggs back onto the wax paper-lined plate. Refrigerate until the chocolate is set.
Servings and Timing
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 16 eggs
- Calories: Approximately 220 kcal per serving
Variations
- White Chocolate Coating – Swap semisweet chocolate for white chocolate for a different flavor profile.
- Crunchy Peanut Butter – Use crunchy peanut butter for added texture.
- Decorative Toppings – Sprinkle with crushed nuts, coconut flakes, or drizzle with colored candy melts for a festive look.
- Dairy-Free Option – Use plant-based butter and dairy-free chocolate to make this recipe vegan-friendly.
- Extra Chocolatey – Add a second coat of chocolate for a thicker shell.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Freeze peanut butter eggs (before coating in chocolate) for up to 3 months. Thaw in the fridge before dipping in chocolate.
- Serving Tip: Let sit at room temperature for 5-10 minutes before serving for a softer bite.
FAQs
Can I make these eggs ahead of time?
Yes! These can be made a few days in advance and stored in the fridge until ready to serve.
What if my peanut butter mixture is too dry?
Gradually add more milk (a teaspoon at a time) until the mixture reaches a smooth consistency.
Can I use milk chocolate instead of semisweet chocolate?
Absolutely! Milk chocolate will give a sweeter taste compared to semisweet or dark chocolate.
Why add shortening to the chocolate?
Shortening helps the chocolate melt smoothly and creates a glossy, even coating.
Can I use coconut oil instead of shortening?
Yes, coconut oil works as a great substitute for shortening in this recipe.
How do I prevent fingerprints on the chocolate coating?
Use a fork or toothpick to handle the eggs while dipping, and let them set on wax paper.
Can I make smaller or larger eggs?
Yes! Adjust the size to your preference, but remember to modify the chilling time accordingly.
How do I keep my chocolate from getting too thick?
If the chocolate starts to thicken, reheat it gently over low heat or add a little more shortening.
Can I fill the eggs with something extra?
Try adding a caramel center or a crunchy layer like Rice Krispies for added texture.
What’s the best way to get a smooth chocolate coating?
Ensure the chocolate is fully melted and slightly cooled before dipping. Tap off excess chocolate gently.
Conclusion
Chocolate-Covered Peanut Butter Easter Eggs are a fun and festive homemade treat that everyone will love. With their creamy peanut butter filling and smooth chocolate coating, they’re perfect for Easter baskets, dessert trays, or gifting. Try making a batch today and enjoy this sweet, nostalgic delight!
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Chocolate-Covered Peanut Butter Easter Eggs
- Total Time: 1 hr 20 min
- Yield: 16 eggs 1x
- Diet: Vegetarian
Description
Homemade peanut butter treats coated in rich chocolate, perfect for Easter! Sweet, nutty, and festive, they’re easy to make and delicious.
Ingredients
- 1 (16 oz) package confectioners’ sugar
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 tbsp milk (as needed)
- 8 (1 oz) squares semisweet chocolate, chopped
- 1 tbsp shortening
Instructions
- Make the filling: Beat confectioners’ sugar, peanut butter, and softened butter until smooth. Add milk gradually if needed for a workable consistency.
- Shape the eggs: Divide the mixture in half, shape into egg forms, and place on a wax paper-lined plate. Freeze for 1 hour until firm.
- Melt the chocolate: In a heatproof bowl over simmering water, melt chocolate and shortening, stirring until smooth. Let cool slightly.
- Coat the eggs: Dip each peanut butter egg into melted chocolate, letting excess drip off. Place back on wax paper.
- Chill: Refrigerate until the chocolate sets. Serve and enjoy!
Notes
- Use white or milk chocolate for variety.
- Drizzle with contrasting chocolate for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 1 hr
- Category: Desserts
- Method: No Bake
- Cuisine: American