Homemade Peanut Butter Eggs

Homemade Peanut Butter Eggs are that irresistible treat my family waits for every spring. Creamy peanut butter is wrapped in a crisp chocolate shell making these the first thing to disappear from our Easter dessert tray. I love that they are easy to shape and decorate—and truly taste just like the best store-bought candy, but even better.

These always remind me of making Easter baskets as a kid. One year, we had a decorating contest and my nephew devoured his before we could even judge the best-looking egg.

Ingredients

• Creamy peanut butter: brings the signature flavor and silky filling stick with classic shelf-stable brands for the right consistency
• Powdered sugar: adds sweetness and creates a soft but shapeable dough sift for extra smooth eggs
• Unsalted butter: boosts richness and helps everything blend avoid salted butter for pure peanut taste
• Milk: makes the filling pliable and creamy use whole milk for richest results
• Vanilla extract: gives warm undertones use real vanilla for depth of flavor
• Salt: sharpens all the flavors a pinch goes a long way
• Milk chocolate chips: melt to a perfect coating choose good quality for shine and snap
• Shortening: helps create that glossy shell and keeps the chocolate easy to dip do not skip for the smoothest finish

Step-by-Step Instructions

Mix the Peanut Butter Base:

Combine powdered sugar and peanut butter in a large bowl and blend with a high-speed mixer until the mixture becomes thick and uniform Then add melted butter and mix until smooth This step is key for a velvety filling

Bring the Dough Together:

Add milk vanilla and salt to the mixture Keep beating until a soft but slightly crumbly dough forms If it looks dry add an extra splash of milk When the dough can hold shape it is ready

Shape into Eggs:

Lightly dust your work surface with flour and press dough into a disk about half an inch thick Cut out egg shapes using a cookie cutter or the rim of a measuring cup Shape any scraps back into the dough and recut Place shapes on a wax-paper-lined cookie sheet

Freeze the Eggs:

Chill the peanut butter eggs in the freezer for one hour The cold helps the eggs keep their shape when dipped in chocolate

Melt the Chocolate:

Place chocolate chips and shortening in a microwave-safe bowl Heat in short bursts of thirty seconds stirring well until fully melted and glossy Avoid overheating to keep the chocolate smooth

Coat in Chocolate:

Using two forks carefully lower each peanut butter egg into the melted chocolate Ensure every side is evenly coated Allow the excess chocolate to drip off and set each egg on the lined cookie sheet

Chill and Serve:

Refrigerate the chocolate-coated eggs for about twenty minutes until the shell hardens These are best kept cool until you are ready to enjoy

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My favorite ingredient is the peanut butter of course It reminds me of those huge jars we kept in the pantry as a kid just waiting for projects like this My mom always insisted on real vanilla and I swear that is the secret

Storage Tips

Store your peanut butter eggs in an airtight container in the fridge to keep the chocolate crisp and the filling fresh They will last up to two weeks For longer storage freeze with parchment between layers and thaw in the fridge before serving

Ingredient Substitutions

Swap milk chocolate for dark or white chocolate if you like a different shell Almond or sunflower butter works in place of peanut butter for an allergy-friendly version A teaspoon of maple syrup in the filling adds an aromatic twist

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Serving Suggestions

These delicious eggs make spectacular gifts Just wrap them in colorful foil or tuck into Easter baskets Drizzle with bright icing or sprinkles for a festive look Serve as a special dessert for birthdays or holiday brunches

Cultural Context

Peanut butter eggs became a popular American candy for Easter in the mid-twentieth century Home cooks and candy shops alike started selling them as a homemade alternative to commercial peanut butter cups Like much homemade confectionery these eggs turn candy-making into a joyful seasonal ritual

Recipe FAQs

→ How do I prevent my peanut butter eggs from being too sticky?

If your mixture is too sticky, gradually add extra powdered sugar until the dough is firm and workable. Make sure to lightly flour your surface before rolling out.

→ What type of chocolate works best for coating?

Milk chocolate chips can be used, but you may also use semisweet or dark chocolate depending on your preference. Melting chocolate with shortening gives a smoother finish.

→ Do I need to chill before coating with chocolate?

Yes, freezing the shaped eggs helps them hold their form when dipped in melted chocolate and prevents melting or sticking.

→ Can these peanut butter eggs be made ahead of time?

Absolutely! They can be stored in the fridge for several days or frozen for longer storage. Just allow them to come to room temperature before serving.

→ Is it possible to use crunchy peanut butter?

For best texture, use creamy peanut butter, but crunchy can be used if you prefer added texture. Avoid overly oily or natural variants as they may affect firmness.