Homemade Peanut Butter Eggs
Are you looking for a delightful treat to make your day sweeter? These Homemade Peanut Butter Eggs are perfect for any occasion, especially during festive seasons like Easter. They combine the rich flavor of peanut butter with the decadent taste of chocolate, creating a treat that is hard to resist. Here’s how you can make them at home.
Ingredients:
- 2 cups smooth peanut butter (not natural)
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 5-6 tablespoons milk
- 350 grams dark chocolate
- 3 teaspoons canola oil
- 100 grams white chocolate (optional)
- Food coloring
Directions:
- Prepare the Peanut Butter Mixture:
- In a large bowl, microwave the peanut butter and unsalted butter until almost melted.
- Mix well or beat with an electric mixer until combined.
- Add the vanilla extract and salt, mixing until well combined.
- Combine with Sugar:
- Gradually add the powdered sugar, mixing with an electric mixer until combined. The mixture will be a little crumbly at this point.
- Add enough milk to create a soft peanut butter “dough.” It should be on the softer side as it will firm up as it cools.
- Shape and Chill:
- Press the peanut butter mixture into a 9×13″ pan lined with parchment paper.
- Chill in the refrigerator until cooled, about 30-60 minutes.
- Remove the peanut butter filling from the pan and peel away the parchment paper.
- Use an egg-shaped cookie cutter to cut shapes out of the filling. Place these shapes on a parchment-lined baking sheet.
- Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make more egg shapes.
- Place the baking sheet in the freezer and freeze for 30-60 minutes, until firm.
- Coat with Chocolate:
- Make a double boiler by placing 1″ of water in a small pot and bringing it to a simmer over medium-high heat.
- Find a glass bowl that fits over the top of the pot without touching the water. Add the dark chocolate and canola oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
- Use a fork to dip the peanut butter eggs into the chocolate, tapping the fork on the edge of the bowl to remove excess chocolate. Place the coated eggs on the baking sheet.
- If using, melt the white chocolate using the same method (without oil) and add food coloring as desired. Place the colored chocolate in a zip-top sandwich bag, snip the end, and drizzle over the finished eggs.
- Store:
- Store the Peanut Butter Eggs in the refrigerator or freezer until ready to serve.
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Calories: 386 kcal per serving
- Servings: 20
These Homemade Peanut Butter Eggs are not only fun to make but also a joy to share. Whether you’re making them for yourself or as a gift, they are sure to be a hit. Enjoy your delicious, homemade treat!
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Homemade Peanut Butter Eggs
- Total Time: 1 hour 35 minutes
- Yield: 20 1x
Ingredients
2 cups smooth peanut butter (not natural)
1/2 cup unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar
5–6 tablespoons milk
350 grams dark chocolate
3 teaspoons canola oil
100 grams white chocolate (optional)
Food coloring
Instructions
In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter “dough” comes together — it will firm up as it cools so we want it on the softer side.
Press into a 9×13″ pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
Remove peanut butter filling from pan and peel away parchment paper. Use an egg-shaped cookie cutter to cut shapes out of filling. Place on a parchment-lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
Make a double boiler to melt your chocolate: place 1″ of water in a small pot and bring it to a simmer over medium-high heat.
Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip-top sandwich bag and snip the end to drizzle over finished eggs.
Store in the refrigerator or freezer until serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 386 Kcal