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Homemade Peanut Butter Eggs Recipe

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4.2 from 11 reviews

These Homemade Peanut Butter Eggs are a delightful no-bake treat perfect for Easter or any time you crave creamy peanut butter wrapped in smooth milk chocolate. Easy to make with simple ingredients, they combine a rich, sweet peanut butter filling with a luscious chocolate coating that sets beautifully after chilling.

Ingredients

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1 1/4 cups powdered sugar (scooped and leveled)

Chocolate Coating

  • 2 cups milk chocolate chips
  • 2 tablespoons vegetable oil or coconut oil

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to use for placing the peanut butter eggs or cups.
  2. Melt Ingredients: In a medium saucepan over medium heat, combine the peanut butter, unsalted butter, and light brown sugar. Stir constantly until the mixture melts and starts to simmer.
  3. Remove from Heat: Take the saucepan off the heat to prevent burning.
  4. Add Powdered Sugar: Gradually add the powdered sugar, about 1/4 cup at a time, stirring thoroughly after each addition until fully incorporated and smooth.
  5. Cool the Mixture: Let the peanut butter mixture cool for 5 minutes. Do not let it cool completely or it will harden and become unusable.
  6. Shape Eggs or Cups: Using a medium cookie scoop or heaping tablespoon, scoop the peanut butter mixture. To form eggs, roll the scoop into a ball and then into a short cylinder, shaping the ends into an egg-like oval with your fingers. For cups, press about 1/2 tablespoon of filling into mini cupcake liners placed on the baking sheet.
  7. Chill Peanut Butter Treats: Refrigerate the shaped peanut butter eggs or cups for about 30 minutes to set.
  8. Melt Chocolate: In the microwave, melt the milk chocolate chips together with vegetable or coconut oil at 50% power in 30-second increments, stirring after each until fully melted and smooth.
  9. Dip Peanut Butter Eggs: Using a fork, dip each peanut butter egg or cup completely into the melted chocolate, flipping to coat all sides. Allow excess chocolate to drip off before placing back on the parchment-lined baking sheet.
  10. Decorate: Optionally, sprinkle with decorations or toppings of your choice while the chocolate is still wet.
  11. Final Chill: Refrigerate the chocolate-covered peanut butter treats for about 30 minutes until the chocolate hardens and they are ready to enjoy.

Notes

  • Do not let the peanut butter mixture cool completely before shaping or it will harden and become difficult to work with.
  • You can press the peanut butter filling into mini cupcake liners for easier portion control and clean presentation.
  • Use 50% microwave power and stir frequently when melting chocolate to avoid burning.
  • Optional decorations like sprinkles or crushed nuts add a festive touch.
  • Store finished treats in an airtight container in the refrigerator for up to 1 week.

Find it online: https://cookedbysarah.com/homemade-peanut-butter-eggs-recipe/