4.4 from 225 votes
Homemade Peanut Butter Eggs
These homemade peanut butter eggs feature a creamy peanut butter and butter mixture combined with brown sugar and powdered sugar, shaped into oval eggs and coated with milk chocolate mixed with vegetable shortening. The candy has a smooth, sweet interior with a firm chocolate exterior, offering a rich texture contrast and classic flavor favorite for holidays or treats.
Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings:
15
eggs
Calories:
316 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 eggs
Amount Per Serving
Calories 316
% 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.