Irresistible Peanut Butter Eggs That Beat Store-Bought Treats
These peanut butter eggs are a delightful homemade treat with a creamy center, perfect for Easter celebrations.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- refrigerator
- Double boiler or microwave
Ingredients
Peanut Butter Filling
- 6 Tablespoons Unsalted butter softened to room temperature
- 1 cup Creamy peanut butter regular peanut butter preferred
- 2.5 cups Confectioners’ sugar for a sweet filling
- 0.5 teaspoon Pure vanilla extract adds flavor
- 1/8 teaspoon Salt balances sweetness
Chocolate Coating
- 12 ounces Semi-sweet chocolate bars coarsely chopped
- 1 teaspoon Vegetable oil for a smooth coating
Optional Topping
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
How to Make Peanut Butter Eggs
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter: Beat the softened unsalted butter on medium-high speed for about 2 minutes until smooth.
- Mix the Filling: Add creamy peanut butter and beat for 1 minute, then mix in confectioners’ sugar, vanilla extract, and salt for about 2 minutes.
- Shape the Eggs: Take 1.5 Tablespoons of the mixture, roll it into a ball, and flatten into an egg shape.
- Chill the Eggs: Refrigerate for at least 1 hour.
- Melt the Chocolate: Melt semi-sweet chocolate and vegetable oil together, cool for 6-8 minutes.
- Dip the Eggs: Dip each peanut butter egg into chocolate, tapping off excess.
- Decorate If Desired: Drizzle chocolate and sprinkle with sea salt.
- Set the Chocolate: Refrigerate for about 30 minutes until chocolate sets.
Notes
These eggs can be stored at room temperature for 3 days, in the fridge for 2 weeks, or frozen for up to 2 months.