Homemade Peanut Butter Eggs (Print-Friendly Version)
Classic peanut butter eggs dipped in chocolate, ideal for festive occasions or a homemade dessert.
# What You’ll Need to Make This:
→ Dough
01 -
375 g creamy peanut butter (avoid organic varieties that are excessively oily)
02 -
360 g powdered sugar
03 -
75 g unsalted butter, melted
04 -
30 ml milk, plus additional if needed
05 -
5 ml vanilla extract
06 -
1.25 ml salt
→ Coating
07 -
340 g milk chocolate chips
08 -
28 g vegetable shortening
# How to Prepare:
01 -
Line a baking sheet with wax paper and set aside.
02 -
Combine powdered sugar and peanut butter in a large bowl. Beat with a high-speed mixer until incorporated. Add melted butter and continue beating until the mixture is smooth.
03 -
Add milk, vanilla extract, and salt. Beat until a soft, cohesive dough forms. The mixture may remain slightly crumbly.
04 -
On a lightly floured surface, roll the dough into a disk approximately 1.25 cm thick. Using an egg-shaped cookie cutter or a measuring cup, cut out oval shapes and place them on the prepared baking sheet.
05 -
Transfer the shaped peanut butter eggs to the freezer and chill for 60 minutes.
06 -
Place chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. Avoid overheating.
07 -
Using two forks, dip each frozen peanut butter egg into the melted chocolate to coat completely. Allow excess chocolate to drip off, then return to the wax paper–lined sheet.
08 -
Chill the coated eggs in the refrigerator for 20 minutes or until the chocolate is firm. Store covered until serving.
# Extra Tips:
01 -
Use creamy, shelf-stable peanut butter for best consistency; organic varieties may result in an oily or crumbly dough.