Description
Homemade peanut butter eggs dance with rich chocolate coating, creating a nostalgic treat that rivals classic Reese’s. Sweet memories and creamy indulgence blend perfectly for chocolate lovers craving a delightful Easter or anytime snack you’ll absolutely adore.
Ingredients
Scale
Filling Ingredients:
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Coating Ingredients:
- 12 ounces milk chocolate or semi-sweet chocolate, melted
- 1 tablespoon coconut oil or vegetable shortening (optional)
Instructions
- Prepare a smooth, creamy base by blending peanut butter with softened butter, vanilla extract, and a pinch of salt in a mixing bowl until fully incorporated.
- Gradually fold powdered sugar into the mixture, working it until a dense, moldable dough forms that holds its shape without crumbling.
- Spread parchment paper on a baking sheet and carefully sculpt the dough into egg-shaped portions, approximately the size of a small palm.
- Transfer the raw egg shapes to the freezer for 30 minutes, allowing them to solidify and maintain their delicate structure.
- Melt chocolate using microwave technique, heating in brief 30-second bursts and stirring between intervals until achieving a glossy, smooth consistency.
- Gently submerge each frozen peanut butter egg into the melted chocolate, using a fork to ensure complete coverage and allow excess chocolate to drip off.
- Carefully place chocolate-coated eggs back onto the parchment-lined tray, creating a uniform arrangement for even cooling.
- Refrigerate the confections for 15-20 minutes until chocolate sets completely, creating a crisp, glossy exterior.
- Optional: Drizzle additional melted chocolate or sprinkle decorative elements for enhanced visual appeal before final chilling.
Notes
- Soften butter and peanut butter at room temperature for easier mixing and smoother texture.
- Adjust powdered sugar gradually to control dough consistency and prevent crumbling.
- Use a cookie scoop or spoon for uniform egg shapes and consistent sizing.
- Chill peanut butter mixture before shaping to make handling easier and maintain definition.
- Melt chocolate slowly and carefully to prevent seizing or burning.
- Add coconut oil to chocolate for smoother coating and glossy finish.
- Use high-quality dark, milk, or white chocolate for different flavor variations.
- For gluten-free version, ensure powdered sugar is certified gluten-free.
- Substitute peanut butter with almond or sunflower seed butter for nut-free alternative.
- Store in airtight container in refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 10 mg