Peanut Butter Easter Eggs (Printable version)

Creamy peanut butter filling enrobed in smooth chocolate, shaped into festive eggs for your spring celebrations.

# 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 drizzle

# Directions:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Combine creamy peanut butter and softened unsalted butter in a large bowl. Beat until smooth and fully incorporated. Add vanilla extract and salt, mixing well.
03 - Gradually add powdered sugar to the peanut butter mixture, beating continuously until a thick, moldable dough forms. The mixture should hold its shape when pressed together.
04 - Scoop approximately 2 tablespoons of dough per piece. Roll into balls, then gently elongate into oval egg shapes. Place each shaped egg on the prepared baking sheet.
05 - Transfer baking sheet to the freezer and chill for 30 minutes until eggs are completely firm. This prevents them from losing shape during chocolate coating.
06 - Place semisweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Alternatively, melt using a double boiler method.
07 - Using a fork, carefully dip each chilled egg into the melted chocolate. Lift and allow excess chocolate to drip off, then return to the baking sheet. Work quickly to maintain firm filling.
08 - Immediately sprinkle colored toppings over wet chocolate or drizzle with melted white chocolate if desired. Add decorations before chocolate sets.
09 - Refrigerate coated eggs for 15 to 20 minutes until chocolate is completely firm and set. Eggs should no longer be tacky to the touch.
10 - Transfer peanut butter eggs to an airtight container and store in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking.

# Expert advice:

01 -
  • The filling strikes that perfect balance between sweet and salty, reminding me of the peanut butter cups I loved as a kid but somehow better
  • They make your kitchen smell like chocolate heaven and the process is surprisingly meditative once you get into the rhythm of dipping
02 -
  • Frozen eggs are crucial because room temperature filling will melt your chocolate coating into a sad puddle before you can say happy Easter
  • Chocolate seizing happens when even a drop of water sneaks in, so keep your equipment completely dry and resist licking fingers while dipping
03 -
  • Use a kitchen scale to weigh your eggs for uniform sizing, which looks professional and helps with even dipping
  • Work quickly once the chocolate is melted because it starts to thicken as it cools, making dipping progressively harder

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