Peanut Butter Easter Eggs
Indulge in the perfect homemade treat this spring with these creamy and rich Peanut Butter Easter Eggs! Featuring a luscious peanut butter filling that’s perfectly sweetened and crafted with real vanilla extract, these festive eggs are dipped in velvety semi-sweet chocolate for a decadent finish. With just a few simple ingredients and no baking required, this recipe is fun to make and ideal for celebrating Easter with family or gifting to friends. Customize your eggs with sprinkles or a drizzle of white chocolate for an extra festive touch. Ready in under an hour, these no-fail, freezer-friendly treats deliver all the nostalgic flavors of your favorite Easter candy, but with a homemade twist!
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Ingredients
- 1.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter
- 3.5 cups Powdered sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoons Salt
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil (or shortening)
Directions
Step 1
In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Mix well until smooth and creamy.
Step 2
Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. The mixture should become stiff but remain pliable.
Step 3
Line a baking sheet with parchment paper or wax paper.
Step 4
Using your hands, take small portions of the peanut butter mixture and shape them into egg-like ovals, about 1-2 inches long. Place each shaped egg onto the prepared baking sheet.
Step 5
Once all the eggs are shaped, transfer the baking sheet to the freezer and let the eggs chill for 20-30 minutes, or until firm.
Step 6
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or shortening). Microwave in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Step 7
Using a fork or dipping tool, dip each chilled peanut butter egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before returning the coated egg to the lined baking sheet.
Step 8
Optional: Before the chocolate sets, decorate the top of each egg with sprinkles or drizzle additional melted white chocolate for patterns.
Step 9
Repeat with all the eggs, and return the baking sheet to the freezer for 10-15 minutes to let the chocolate completely harden.
Step 10
Once set, store the Peanut Butter Easter Eggs in an airtight container in the refrigerator for up to two weeks. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1163.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5668.9 |
| Total Fat 306.5g | 0% |
| Saturated Fat 116.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 2158.6mg | 0% |
| Total Carbohydrate 724.1g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 625.5g | |
| Protein 111.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 232.4mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2238.6mg | 0% |
Source of Calories