Homemade Peanut Butter Eggs
User Reviews
4.4
Homemade Peanut Butter Eggs
Description
Homemade Peanut Butter Eggs are crafted by melting together creamy peanut butter, butter, and brown sugar until smooth and heated through. Powdered sugar is gradually incorporated to form a stiff but pliable sweet peanut butter dough. This mixture is shaped into egg-like ovals, chilled to firm up, then dipped in melted milk chocolate blended with vegetable shortening to create a crisp coating.
The interior is creamy and sweet without being overly oily due to the use of creamy, non-natural peanut butter. The chocolate exterior adds a glossy finish and a satisfying snap when bitten. The homemade version allows flexibility in chocolate choice and nut butters, and the vegetable shortening helps keep the coating smooth and manageable.
These candies are great for gifting or sharing during holidays. After coating, they are refrigerated to set fully. They keep well when cooled and can be stored for several days. The recipe avoids natural peanut butters as they cause texture issues due to oils.
Vegetable shortening can be substituted with refined coconut oil, and semisweet or dark chocolate can replace milk chocolate to vary flavor.
Ingredients
- 1 cup peanut butter creamy
- ¼ cup butter unsalted
- ¼ cup light brown sugar
- 1¼ cups powdered sugar
- 2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
- 2 tablespoons vegetable shortening
Instructions
- Line a baking sheet with wax paper or parchment paper; set aside.
- In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.
- Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
- Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
- Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. They can be frozen for up to 3 months.
Notes
- Do not use natural peanut butter to avoid oily texture and poor setting.
- Other nut butters (non-natural) can be substituted for peanut butter.
- Milk chocolate can be swapped with semisweet or dark chocolate for coating.
- Vegetable shortening in the coating may be replaced with refined coconut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15eggs
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 96mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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