Homemade Peanut Butter Eggs

It wouldn’t be Easter without a plate of deliciously decadent Homemade Peanut Butter Eggs. These made from scratch candies are absolutely irresistible. Bet you can’t eat just one!

Break out the stretchy pants folks because today’s recipe for these Homemade Peanut Butter Eggs is one you won’t be able to resist. They’re pretty easy to make, just a bit messy when it comes to the chocolate dipping, but they’re beyond worth it.

So you may think the hardest part of making these candies is shaping the peanut butter mixture into the egg shape, am I right? But honestly, it’s super easy. You can also head to your local craft store because around the Easter season they often have egg shaped candy molds you can buy to make your eggs.

I use a cookie scoop and scooped my peanut butter mixture into balls and then shaped the mixture into an egg shape and placed on a parchment-lined baking sheet.

You’ll want to refrigerate your eggs for at least one hour before dipping into your melted chocolate. You’ll also want to let your melted chocolate cool before dipping.

I like to sprinkle my eggs with festive nonpareils, but Maldon sea salt flakes work nicely too if you like that smidge of salt taste.

Step-By-Step Instructions

The first step will be to cream together your peanut butter, butter and vanilla extract until smooth, roughly 2 minutes.

You’ll add in your confectioners’ sugar and mix on low with a hand mixer or a stand mixer fitted with a paddle attachment, scraping down the bowl as needed. Again for roughly 2 minutes.

You will scoop your peanut butter mixture into balls and then flatten the balls and shape into an egg. Then place the shaped eggs on a parchment-lined baking sheet and place in the refrigerator for at least one hour to firm up.

While the eggs are chilling, you will melt your chocolate and vegetable oil in a microwave-safe bowl on 50 perfect power in 30 second intervals until the chocolate is melted and smooth. You will want the chocolate to cool to room temperature.

Once the eggs are done chilling, you will place an egg on a fork and dip into the melted chocolate. Tap the excess chocolate off and use a knife to transfer the egg to your prepared baking sheet. Repeat with remaining eggs.

You can sprinkle your eggs with nonpareils or some sea salt flakes, if desired before the chocolate sets and then place the tray in the refrigerator for the eggs to set.

These beauties will keep in your fridge or freezer in an airtight container for up to two weeks.

You may need to make a batch or two of these delightful holiday eggs guys, because if your house is anything like ours, they won’t last long!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Homemade Peanut Butter Eggs

Author: MaryAnn Dwyer

Servings: 15 eggs

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It wouldn't be Easter without a plate of deliciously decadent Homemade Peanut Butter Eggs. These made from scratch candies are absolutely irresistible. Bet you can't eat just one!

Prep Time 30 minutes mins

Chilling Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Ingredients

  

1x2x3x

• 1 cup creamy peanut butter
• 5 Tbsp. unsalted butter, softened
• 2 cups confectioners' sugar
• 1 tsp. vanilla extract
• 2 cups semisweet chocolate, roughly chopped
• 2 Tbsp. vegetable oil

Instructions

 

• Line a large baking sheet with parchment paper and set aside, Cream together your peanut butter, butter and vanilla extract until smooth, roughly 2 minutes with a hand mixer or a stand mixer fitted with a paddle attachment.
• Add in your confectioners' sugar and mix on low, scraping down the bowl as needed, for roughly 2 minutes.
• You will scoop your peanut butter mixture into balls and then flatten the balls and shape into an egg. Then place the shaped eggs on a parchment-lined baking sheet and place in the refrigerator for at least one hour to firm up.
• While the eggs are chilling, you will melt your chocolate and vegetable oil in a microwave-safe bowl on 50 perfect power in 30 second intervals until the chocolate is melted and smooth. You will want the chocolate to cool to room temperature. Once the eggs are done chilling, you will place an egg on a fork and dip into the melted chocolate. Tap the excess chocolate off and use a knife to transfer the egg to your prepared baking sheet. Repeat with remaining eggs.
• You can sprinkle your eggs with nonpareils or some sea salt flakes, if desired before the chocolate sets and then place the tray in the refrigerator for the eggs to set, about 20-30 minutes. These beauties will keep in your fridge or freezer in an airtight container for up to two weeks.

Notes

The dipping of the eggs in the melted chocolate is just a bit messy, but so worth it. I place the peanut butter egg on a fork to dip in the cooled, melted chocolate and then I nudge the dipped egg off the fork with a knife onto the parchment lined sheet to set.

I refrigerate my leftover eggs in an airtight container with wax paper between the layers of eggs.

The amount of eggs will depend on how big or small you want them. You can make them any size you want. I made my peanut butter mixture into 15 eggs.

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 64mg | Potassium: 193mg | Fiber: 2g | Sugar: 22g | Vitamin A: 112IU | Calcium: 20mg | Iron: 1mg

Keyword: Candy, chocolate, Easter, peanut butter

Cuisine: American

Course: Dessert, Snack

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!