Peanut Butter Easter Eggs (Printable version)

Creamy peanut butter centers coated in smooth chocolate for festive Easter treats.

# Ingredient list:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 2 cups semisweet chocolate chips or chopped chocolate
07 - 1 tablespoon coconut oil or vegetable shortening

→ Decoration

08 - Colored sprinkles or white chocolate drizzle (optional)

# Directions:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Combine creamy peanut butter and softened unsalted butter in a large bowl. Beat until smooth and fully incorporated. Add vanilla extract and salt, mixing well.
03 - Gradually beat in powdered sugar, one cup at a time, until mixture becomes thick and moldable. Dough should hold shape when formed into balls.
04 - Scoop approximately 2 tablespoons of dough per egg. Roll into oval shapes between palms, then place on prepared baking sheet. Repeat until all dough is used.
05 - Place baking sheet in freezer for 30 minutes until eggs are firm to the touch. This prevents filling from melting when dipped in warm chocolate.
06 - Combine semisweet chocolate chips with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler over low heat.
07 - Using a fork, carefully lower each chilled egg into melted chocolate. Lift and let excess chocolate drip off completely. Return chocolate-coated eggs to baking sheet.
08 - Immediately sprinkle colored toppings over wet chocolate or drizzle with melted white chocolate, if desired. Work quickly before chocolate sets.
09 - Refrigerate completed eggs for 15 to 20 minutes until chocolate coating is firm and no longer glossy.
10 - Transfer eggs to an airtight container and refrigerate. Keeps fresh for up to 1 week.

# Expert Tips:

01 -
  • The filling strikes that perfect balance between sweet and salty that makes it impossible to eat just one
  • They look impressive but come together with ingredients you probably already have in your pantry
02 -
  • If your kitchen is warm, work with just a few eggs at a time, keeping the rest in the freezer until you're ready to dip them
  • The coconut oil is optional but it makes dipping so much easier and creates that professional looking glossy finish
03 -
  • If your filling feels too sticky to shape, chill it for 15 minutes before rolling into eggs
  • Keep a bowl of warm water nearby to dip your fork in occasionally if the chocolate starts thickening

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