Peanut Butter Eggs
User Reviews
5
Peanut Butter Eggs
Description
The recipe begins by mixing creamy peanut butter, powdered sugar, melted butter, and a small amount of water until a dough forms with the right consistency—not too crumbly or sticky. This dough is pressed into an even layer, chilled, then cut into egg shapes using a cookie cutter.
The eggs are frozen before dipping to help the chocolate coat evenly without melting the filling. Semi-sweet, milk, or white chocolate chips melted with shortening provide a smooth chocolate coating. Dipping and setting the eggs on parchment-lined trays produces uniform chocolate-covered eggs with a crisp chocolate shell.
Peanut Butter Eggs can be stored chilled and are a nostalgic treat for holidays like Easter. The texture balances creamy peanut butter and sweet powdered sugar with a firm chocolate outer layer.
Ingredients
- 3 cups powdered sugar
- 1 1/2 cups peanut butter creamy
- 1/4 cup butter melted
- 3 cups chocolate chips semi sweet, milk chocolate or white chocolate
- 1 tablespoon shortening
- cooking spray
Instructions
- Place the powdered sugar, peanut butter, butter and 2 tablespoons of water in the bowl of a mixer.
- Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached.
- Line an 8" or 9" square pan with foil. Coat the foil with cooking spray.
- Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes.
- Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter.
- Place the eggs on a parchment lined sheet pan and freeze for 30 minutes.
- Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
- Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate.
- Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle and remaining chocolate over the top of the eggs using a small spoon or piping bag.
- Let sit until chocolate is firm, then serve. Eggs may be stored in an airtight container for up to 5 days.
Notes
- Adjust the dough moisture by adding water or powdered sugar until the right consistency is reached for shaping.
- Use a fork to dip the eggs in chocolate, letting excess chocolate drip off evenly.
- Chocolate candy melts or melting wafers are suitable alternatives to chocolate chips and shortening for coating.
- Line the pan with parchment or waxed paper to prevent sticking and make cleanup easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 16mg | 5% |
| Sodium | 213mg | 9% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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