Chocolate Peanut Butter Eggs (Print Version)
Rich and creamy chocolate-coated peanut butter bites with smooth, decadent filling and a perfect sweet balance.
# What You'll Need:
→ Peanut Butter Filling
01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar, sifted
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Coating
06 - 2 cups semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening
# Directions:
01 - Beat peanut butter, softened butter, powdered sugar, vanilla, and salt in a medium bowl until smooth and well combined. The mixture should form a soft dough.
02 - Scoop about 2 tablespoons of mixture and shape into egg forms with your hands. Place on a parchment-lined baking sheet.
03 - Freeze the peanut butter eggs for 20–30 minutes until firm.
04 - Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
05 - Using a fork, dip each chilled peanut butter egg into melted chocolate, ensuring full coverage. Let excess chocolate drip off before placing back on lined baking sheet.
06 - Refrigerate coated eggs for at least 15 minutes, or until chocolate is completely set.
07 - Store in an airtight container in refrigerator for up to 2 weeks.
# Expert Tips:
01 -
- These eggs taste remarkably similar to famous store-bought versions but with infinitely better ingredients and zero preservatives
- The dough comes together in minutes and you can freeze extras for sudden sweet cravings
02 -
- Warm peanut butter filling will slide right off the fork into your chocolate bowl, so patience during chilling is absolutely essential
- Room temperature chocolate seizes and becomes grainy, so keep your chocolate work away from sunny windows or warm appliances
03 -
- A sprinkle of flaky sea salt on top before the chocolate sets adds a sophisticated touch that everyone notices
- Work quickly once you start dipping because the chocolate begins to thicken as it cools