Chocolate peanut butter eggs (Printer-Friendly)
Smooth peanut butter filling coated in rich chocolate; a creamy, no-bake sweet for any time.
# 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
# How to Make It:
01 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and salt in a medium bowl. Beat until mixture forms a smooth, pliable dough.
02 - Portion approximately 2 tablespoons of filling and shape into egg forms using your hands. Arrange shaped eggs on a parchment-lined baking sheet.
03 - Freeze peanut butter eggs for 20 to 30 minutes until firm to the touch, ensuring they hold their shape during coating.
04 - Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth and fluid.
05 - Submerge each chilled egg in melted chocolate using a fork. Allow excess chocolate to drip off, then return to lined baking sheet.
06 - Refrigerate coated eggs for at least 15 minutes until chocolate coating is completely firm and set.
07 - Transfer to an airtight container and refrigerate for up to 2 weeks.
# Expert Advice:
01 -
- These disappear faster than you can make them, so consider doubling from the start
- The filling stays perfectly creamy even after days in the fridge
- They are somehow rich enough to feel indulgent but light enough that you want two
02 -
- Chilling the filling until absolutely firm is the difference between eggs that hold their shape and ones that melt into the chocolate
- Room temperature chocolate melts faster and smoother than cold chocolate straight from the pantry
- Working quickly during dipping prevents the chocolate from seizing or becoming too thick for even coating
03 -
- Double the chocolate coating ingredients because you will inevitably want it thicker or need redipping
- Flaky sea salt sprinkled on top before the chocolate sets creates a restaurant-style finish
- Freeze uncoated eggs for up to a month and dip them whenever you need fresh treats