Chocolate Peanut Butter Eggs

My grandmother kept a ceramic egg basket on her counter that I always thought was for decoration until Easter weekend when I was eight. She pulled out that same basket and began shaping peanut butter mixture into little ovals, explaining that the best things come in small packages. Those first chocolate-coated bites changed everything I thought about homemade candy. Now every spring, I find myself reaching for peanut butter and chocolate, carrying on that same tradition in my own kitchen.

Last year I made three batches for my office and watched them disappear within an hour. A coworker who usually skips holiday treats admitted to sneaking a second one from the breakroom. There is something genuinely special about biting through crisp chocolate into that velvety peanut butter center.

Ingredients

• 1 cup creamy peanut butter: Room temperature peanut butter mixes more smoothly into the filling and creates that luxurious texture
• 1/4 cup unsalted butter: Softened to room temperature so it blends effortlessly without leaving grainy bits
• 2 cups powdered sugar: Sift first to prevent any lumps from disrupting the silky consistency
• 1/2 teaspoon vanilla extract: Pure vanilla makes all the difference in balancing the richness
• 1/4 teaspoon salt: Just enough to enhance all the flavors without making them taste salty
• 2 cups semisweet chocolate chips: Milk chocolate works beautifully too if you prefer something sweeter
• 1 tablespoon coconut oil: Creates that professional looking glossy finish and helps the chocolate set properly

Instructions

Make the filling:

Beat peanut butter, butter, powdered sugar, vanilla, and salt until completely smooth and the mixture holds together like soft dough

Shape the eggs:

Scoop about 2 tablespoons of mixture and gently form into oval shapes with slightly tapered ends, placing each on a parchment lined baking sheet

Chill thoroughly:

Freeze for 20 to 30 minutes until firm to the touch, which makes dipping so much easier and prevents the filling from melting into the warm chocolate

Prepare the chocolate:

Melt chocolate chips and coconut oil in the microwave in 30 second intervals, stirring between each until silky and completely smooth

Coat each egg:

Drop chilled eggs one at a time into the chocolate, use a fork to flip and coat completely, then lift and let excess drip off before returning to the lined sheet

Set the chocolate:

Refrigerate for at least 15 minutes until the chocolate is firm and no longer tacky to the touch

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My daughter helped me dip this year and immediately claimed the job of quality control tester. She said these put every fancy chocolate shop egg to shame, and I have to agree. Watching her carefully arrange each finished egg on the platter made me understand why my grandmother started this tradition in the first place.

Getting the Perfect Shape

I have learned that slightly wet hands prevent the peanut butter mixture from sticking while shaping. Rotate the dough between your palms using gentle pressure, letting the warmth of your hands smooth any cracks. The eggs do not need to be perfect, irregular shapes actually look more charming and homemade.

Chocolate That Shines

The coconut oil is not optional if you want that gorgeous professional gloss. Without it, the chocolate can look dull and sometimes develop white streaks as it sets. I also let my chocolate cool slightly before dipping, which gives a thicker coating and less dripping.

Storage and Gifting

These keep beautifully in the refrigerator for two weeks, though they rarely last that long in my house. For gifting, place each egg in a small paper candy cup and arrange in a cute box or tin.

• Stack between layers of wax paper if you need to tier them
• Bring to room temperature for 10 minutes before serving for the creamiest texture
• Package these quickly because they tend to vanish whenever anyone walks through the kitchen

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There is something deeply satisfying about making candy that tastes better than anything from a store. These little eggs have become one of those recipes I turn to year after year, always greeted with the same excitement I felt at eight years old.

Your Recipe Questions

→ How do I shape the peanut butter filling?

Scoop about 2 tablespoons of the mixture and roll it gently into an egg shape with your hands for uniform pieces.

→ What chocolate types work best for coating?

Semisweet or milk chocolate chips melt smoothly, but white or dark chocolate can be used for variation.

→ Can I make the filling crunchier?

Using crunchy peanut butter instead of creamy adds texture to the filling.

→ How long should the eggs chill after coating?

Refrigerate at least 15 minutes to allow the chocolate to set firmly before serving or storing.

→ Are there any allergen considerations?

These treats contain peanuts and dairy; check chocolate labels for soy or nut cross-contamination if sensitive.