Description
These homemade peanut butter eggs are a rich, nostalgic treat with a creamy filling and a smooth chocolate coating. Easy to make and perfect for holidays like Easter, they feature a sweet-salty center and endless decorating possibilities.
Ingredients
Scale
- 1 cup creamy peanut butter (natural or commercial)
- 6 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- ¾ cup graham cracker crumbs
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 16 oz semisweet chocolate, chopped
- Pastel sprinkles or edible decorations (optional)
Instructions
- Mix the filling: In a mixing bowl, beat together the peanut butter and softened butter until creamy and smooth. Gradually add the powdered sugar, graham cracker crumbs, vanilla, and salt. Mix until a thick dough forms.
- Shape the eggs: Scoop about 1½ tablespoons of dough per egg. Roll into a ball, then flatten slightly and shape into an oval or egg. Place on a parchment-lined baking sheet and chill for at least 30 minutes.
- Melt the chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped semisweet chocolate. Stir gently until smooth and glossy.
- Dip the eggs: Using two forks, dip each chilled peanut butter egg into the melted chocolate, turning to coat evenly. Let any excess chocolate drip off before placing it back on the tray.
- Decorate: Before the chocolate sets, add sprinkles or drizzle with leftover chocolate using a piping bag or zip-top bag with a small corner snipped.
- Let set and store: Let the eggs sit at room temperature or refrigerate until the chocolate has hardened. Store in an airtight container in the fridge for up to 1 week.
Notes
You can freeze the peanut butter eggs for longer storage. For a dairy-free version, substitute coconut oil for butter and use dairy-free chocolate chips.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert / Candy
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 210
- Sugar: 20g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg