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!
Servings: 15 eggs
Calories: 280kcal
Ingredients
- 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