Homemade Peanut Butter Eggs
Homemade Peanut Butter Eggs have a soft, sweet peanut butter center wrapped in a firm chocolate shell. This no-bake treat is easy to shape, dip, chill, and enjoy straight from the refrigerator.
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Ingredients
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 1/2 cups powdered sugar plus a little more if the dough is sticky
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon salt omit if using salted butter
- 2 cups semisweet chocolate chips
- 1 tablespoon butter for melting with the chocolate
- parchment paper for lining the baking sheet
Instructions
- Line a baking sheet with parchment paper, then make room in the refrigerator before you begin.
- In a medium bowl, beat the softened butter and peanut butter together until smooth and creamy.
- Add the powdered sugar about 1/2 cup at a time, mixing or stirring after each addition, then add the vanilla and salt if using.
- Continue mixing until a soft dough forms that holds together when squeezed, adding powdered sugar one tablespoon at a time if the dough is too sticky.
- Scoop portions of the filling, about 1 to 1 1/2 tablespoons each, roll them lightly between your hands, and pinch and press them into rough egg shapes.
- Place the shaped eggs on the parchment-lined tray and refrigerate them for at least 30 minutes, until firm enough to handle without squishing.
- Combine the chocolate chips and butter in a microwave-safe bowl, then microwave in 20- to 30-second bursts, stirring well after each round, until smooth and glossy.
- Let the melted chocolate sit for a few minutes so it is warm and pourable but not piping hot.
- Dip each chilled egg into the melted chocolate using a fork, turn it to coat, let the excess chocolate drip back into the bowl, and place it on the parchment.
- If the chocolate thickens before you finish, microwave it for another 10 to 15 seconds and stir it smooth, then refrigerate the coated eggs for at least 45 minutes until the chocolate is set.
- Store the finished peanut butter eggs in a covered container in the refrigerator.
Notes
Keep the eggs in a covered container in the refrigerator for several days. To freeze, place them on a parchment-lined baking sheet until solid, then transfer them to a freezer bag or container for up to a couple of months. Let frozen eggs sit at room temperature for a few minutes before eating.
Nutrition
Calories: 213kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 14mgSodium: 45mgFiber: 1gSugar: 19g