Peanut Butter Easter Eggs (Printable Version)

Creamy peanut butter centers coated in smooth chocolate, shaped into festive eggs for Easter celebrations.

# What You 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 (optional)

08 - Colored sprinkles or drizzle of white chocolate

# How-To:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a large bowl, combine creamy peanut butter and softened butter. Mix until smooth and well incorporated. Add vanilla extract and salt, mixing thoroughly.
03 - Gradually beat in powdered sugar, one cup at a time, until a thick, moldable dough forms that holds its shape when pressed together.
04 - Scoop approximately 2 tablespoons of mixture per egg. Shape into oval forms and place on the prepared baking sheet.
05 - Freeze the shaped eggs for 30 minutes until firm and completely set. This prevents the filling from melting when dipped in hot chocolate.
06 - Melt chocolate chips and coconut oil together in the microwave at 30-second intervals or in a double boiler, stirring constantly until smooth and glossy.
07 - Using a fork, carefully dip each chilled egg into the melted chocolate, ensuring complete coverage. Allow excess chocolate to drip off before returning to the baking sheet.
08 - Immediately decorate with colored sprinkles or drizzle with white chocolate while the coating is still wet, if desired.
09 - Refrigerate for 15 to 20 minutes until the chocolate coating is completely firm and set.
10 - Store finished peanut butter eggs in an airtight container in the refrigerator for up to 1 week for optimal freshness.

# Expert Tips:

01 -
  • The ratio of chocolate to peanut butter filling is absolutely perfect, not too sweet but rich enough to feel indulgent
  • You can make these entirely ahead and they actually improve after a day in the refrigerator
02 -
  • I learned the hard way that room temperature eggs will slide right off the fork and make a mess of your chocolate
  • If the chocolate starts getting too thick while dipping, gently reheat it for 10 seconds
03 -
  • Warm your hands slightly with hot water before shaping the eggs if the dough feels too stiff
  • The fork trick really does work better than any special dipping tool I have ever bought

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