Homemade Peanut Butter Eggs Recipe

Introduction

Homemade Peanut Butter Eggs are a delightful treat perfect for any occasion. These creamy, sweet confections combine rich peanut butter with smooth milk chocolate to create an irresistible bite-sized dessert.

Ingredients

• 1 1/2 cups creamy peanut butter (do not use organic peanut butter that is too oily)
• 3 cups powdered sugar
• 1/3 cup unsalted butter (melted)
• 2 tablespoons milk (or more if needed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 2 tablespoons shortening

Instructions

1. Step 1: In a large bowl, combine the creamy peanut butter, powdered sugar, melted butter, milk, vanilla extract, and salt. Stir until the mixture is smooth and holds together well. Add a bit more milk if the dough feels too dry.
2. Step 2: Shape the peanut butter mixture into small egg shapes, about 1 to 1.5 inches in size. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
3. Step 3: Melt the milk chocolate chips and shortening together in a microwave-safe bowl or over a double boiler until smooth.
4. Step 4: Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate until fully coated. Let the excess chocolate drip off, then place the eggs back on the parchment paper.
5. Step 5: Refrigerate the coated eggs until the chocolate is set, about 1 hour. Keep them chilled until ready to serve.

Tips & Variations

• Use creamy peanut butter for the best texture; avoid oily varieties to prevent separation.
• Substitute semi-sweet chocolate chips for a less sweet coating.
• Add a pinch of cinnamon or a few drops of almond extract for a flavor twist.
• For a smoother coating, add a little more shortening to the chocolate.

Storage

Store the peanut butter eggs in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage. To thaw, place them in the refrigerator overnight and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Natural peanut butter is often oilier and may make the mixture too soft. It’s best to use a creamy, non-oily variety for the right texture.

How do I prevent the chocolate coating from melting or getting sticky?

Make sure the peanut butter eggs are well chilled before dipping. Store the finished eggs in the refrigerator and avoid keeping them in warm spots.

Homemade Peanut Butter Eggs Recipe

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Homemade Peanut Butter Eggs are a delicious, creamy candy treat perfect for Easter or any time you crave a sweet, peanut buttery delight. These no-bake eggs combine creamy peanut butter, powdered sugar, and a smooth chocolate coating for a rich and satisfying bite.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: About 24 peanut butter eggs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Peanut Butter Filling

• 1 1/2 cups creamy peanut butter (do not use organic peanut butter that is too oily)
• 3 cups powdered sugar
• 1/3 cup unsalted butter (melted)
• 2 tablespoons milk (or more as needed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Coating

• 2 cups milk chocolate chips
• 2 tablespoons shortening

Instructions

1. Prepare the Peanut Butter Mixture: In a large mixing bowl, combine the creamy peanut butter, melted unsalted butter, powdered sugar, milk, vanilla extract, and salt. Mix well until a smooth and firm dough-like consistency is achieved. Add more milk if the mixture is too dry, but it should be stiff enough to shape.
2. Shape the Eggs: Using your hands, form the peanut butter mixture into small egg-shaped pieces, about the size of a large egg or smaller as desired. Place the shaped eggs on a baking sheet lined with wax paper or parchment paper.
3. Chill the Eggs: Refrigerate the shaped peanut butter eggs for at least 30 minutes to allow them to firm up, which will make dipping easier.
4. Melt Chocolate Coating: In a microwave-safe bowl or using a double boiler, melt the milk chocolate chips together with the shortening. Stir frequently until the mixture is smooth and fully melted, ensuring the shortening helps thin the chocolate for easy dipping.
5. Dip the Eggs: Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate, fully coating it. Allow any excess chocolate to drip off before placing the egg back onto the lined baking sheet.
6. Set the Coating: Once all eggs are dipped, refrigerate them again for about 15-20 minutes or until the chocolate coating has hardened and set.
7. Serve and Store: Once the chocolate is firm, your homemade peanut butter eggs are ready to enjoy. Store any leftovers in an airtight container in the refrigerator to keep them fresh.

Notes

• Use creamy peanut butter for the best texture; oily organic peanut butter can make the mixture too loose.
• Adjust milk quantity to achieve the right consistency for shaping the eggs.
• Shortening thins the chocolate, resulting in a smoother dip and glossy coating.
• Refrigerate fully before and after dipping to ensure easier handling and clean coating.
• These eggs can be stored in the refrigerator for up to two weeks.

Keywords: peanut butter eggs, homemade peanut butter candy, no bake peanut butter eggs, Easter candy, peanut butter dessert