Peanut Butter Eggs
User Reviews
4.9
Peanut Butter Eggs
Description
This recipe starts by creaming smooth peanut butter with butter and vanilla, then blending in powdered sugar to create a malleable dough. A little milk or water can be added carefully to adjust moisture. The filling is rolled and shaped into egg shapes, then chilled until firm.
The chocolate coating is made by melting semisweet chocolate with coconut oil to produce a smooth, glossy dip for the chilled eggs. Dipping each egg in chocolate and smoothing the coating results in a crisp outer shell that contrasts with the creamy interior.
Peanut Butter Eggs can be stored refrigerated for up to two weeks or frozen for three months. They are customizable by swapping nut butters or using different chocolate types, and can be decorated with sprinkles while the coating is wet.
Proper chilling of filling and coating maintenance by warming chocolate during dipping helps achieve the best texture and appearance.
Ingredients
- 1 cup peanut butter smooth
- 5 tbsp butter unsalted
- 2 cups powdered sugar
- 2 tbsp milk as needed, or water (optional)
- 1 tsp vanilla extract
- 2 cups semisweet chocolate
- 2 tbsp coconut oil
Instructions
- Cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
- You can drizzle in some milk or water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
- Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.
- After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
- Place in refrigerator to chill until firm, at least 20 minutes.
- Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
- Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
- Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.
Notes
- If butter is not room temperature, cut into slices and warm gradually in short microwave bursts, flipping often.
- Scrape the mixing bowl thoroughly after adding powdered sugar to ensure even consistency of the filling.
- Using less butter in the filling creates a firmer candy if preferred.
- Avoid natural peanut butter, as its high oil content can prevent proper setting of the eggs.
- Add milk or water gradually if the filling feels dry, mixing well until dough-like.
- Chill the shaped eggs in the refrigerator before dipping to facilitate handling and coating adhesion.
- Semisweet chocolate is preferred but feel free to use milk or white chocolate based on taste.
- If chocolate thickens during dipping, warm it gently again for easier coating.
- Decorate with sprinkles or candy immediately after dipping when the chocolate is wet.
- Storage: keep covered in the refrigerator for up to 2 weeks or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16eggs
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 2balls | |
| Calories | 218kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 7mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 80IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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