Homemade Peanut Butter Eggs
User Reviews
5
Homemade Peanut Butter Eggs
Description
The recipe begins by beating creamy peanut butter with softened salted butter until smooth. Brown sugar and vanilla extract are incorporated to add sweetness and flavor depth. Powdered sugar is added gradually to form a dry dough that holds shape when molded. Adjustments with milk or powdered sugar help achieve the right consistency. The peanut butter mixture is then shaped into slightly flattened egg forms, resembling classic peanut butter eggs.
These eggs are coated with melted milk chocolate wafers, which are thinned with shortening if needed for a smooth coating. Optional sprinkles may be added for decoration. The final candies combine the creamy, sweet, and slightly salty peanut butter center with a crisp chocolate shell, resulting in a rich texture and balanced flavor.
Storage guidelines suggest peanut butter eggs can be kept at room temperature for several days or refrigerated up to two weeks in an airtight container, maintaining freshness and texture.
Ingredients
- 2 cups peanut butter not "natural" peanut butter, creamy
- ½ cup butter softened, salted
- 2 Tablespoons light brown sugar tightly packed, or dark brown sugar
- 1 ¼ teaspoons vanilla extract
- 3 ¼ cups powdered sugar
- 1 ½ lbs milk chocolate melting wafers or dark chocolate melting wafers or chocolate chips with shortening
- Sprinkles optional, for decorating
Instructions
- Combine creamy peanut butter and softened butter in a large bowl (or preferably in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
- Add brown sugar and vanilla extract and stir well.
- Gradually, about ½ cup at a time, add powdered sugar, mixing on low-speed until all sugar is absorbed and mixture clinging together. Be sure to scrape the sides and bottoms of the bowl with a spatula as needed.
- Once all ingredients have been well-combined, the "dough" should be pretty dry but you should be able to mold it together in the palm of your hand and form a ball easily. If it is too crumbly and not holding together, you can add a bit of milk or additional peanut butter, one teaspoon at a time. If it's too wet and sticking to your hands, add more powdered sugar, a Tablespoon at a time.
- Scoop dough by about 2 Tablespoons and roll into an egg shape. Flatten slightly (for a "Reese's" egg appearance) and transfer to a wax paper lined baking sheet.
- Once all dough has been rolled, transfer to freezer and chill for at least 15 minutes.
- Once chilled, prepare your melting wafers according to package instructions or prepare chocolate chips by combining chocolate chips and shortening and microwaving in 20 second intervals, stirring well in between, until chocolate is smooth and completely melted.
- Remove eggs from freezer and dip in melted chocolate (see my video below if you have any questions about my technique). Drizzle with additional chocolate if desired (I used the opposite color that I dipped the eggs in) and if decorating with sprinkles, sprinkle immediately over chocolate.
- Allow chocolate to harden before enjoying. If you used melting wafers this will only take minutes. If you used chocolate chips it will take much longer but the process can be sped up by popping the eggs in the fridge.
Notes
- Some brands of brown sugar may cause a slight grittiness; using a finer brand or omitting brown sugar can improve texture.
- Adding a small amount of milk or extra peanut butter helps if the dough is too dry and crumbly.
- Use shortening to thin melted chocolate for a smoother coating over the eggs.
- Store peanut butter eggs in an airtight container at room temperature for several days or refrigerate for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22eggs
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 405kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 150mg | 6% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 129IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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