These Homemade Peanut Butter Eggs are a delicious treat that’s perfect for Easter or any time you crave a sweet and creamy snack. They’re easy to make and taste just like the store-bought version, but even better because they’re homemade! Let’s get started!
Why You’ll Love This Homemade Peanut Butter Eggs?
- Easy to Make: Simple ingredients and easy steps.
- Delicious: Creamy peanut butter center coated in rich milk chocolate.
- Perfect for Gifting: Great for Easter baskets or homemade gifts.
- Make-Ahead: Can be made in advance and stored for weeks.
Ingredients For Homemade Peanut Butter Eggs
- 1 cup (258 g) creamy peanut butter
- ¼ cup (56.75 g) unsalted butter
- ¼ cup (55 g) light brown sugar
- 1¼ cups (150 g) powdered sugar
- 2 cups (360 g) milk chocolate chips (or 12 ounces milk chocolate, chopped)
- 2 tablespoons vegetable shortening
Directions:
- Prepare the Baking Sheet:
- Line a baking sheet with wax paper or parchment paper; set aside.
- Make the Peanut Butter Mixture:
- In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.
- Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
- Shape the Eggs:
- Using a medium cookie scoop or a heaping tablespoon, scoop out the peanut butter mixture and shape into eggs. Roll the scoop into a ball, then roll it into a short cylinder. Place it on the baking sheet and use your fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
- Melt the Chocolate:
- Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.
- Coat the Eggs:
- One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.
- Set the Chocolate:
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
Storage:
- Refrigerator: Store the peanut butter eggs in an airtight container in the refrigerator for up to 1 month.
- Freezer: They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Notes:
- Decoration: Add sprinkles, crushed nuts, or a drizzle of white chocolate for a festive touch.
- Smooth Coating: Make sure the peanut butter mixture is fully cooled before coating in chocolate to ensure a smooth finish.
Homemade Peanut Butter Eggs
Variations:
- Dark Chocolate: Use dark chocolate instead of milk chocolate for a richer flavor.
- Nut Butter: Substitute peanut butter with almond butter or cashew butter for a different taste.
Equipment:
- Medium saucepan
- Baking sheet
- Wax paper or parchment paper
- Medium cookie scoop or tablespoon
- Microwave-safe bowl
Tips:
- Even Coating: Ensure each egg is evenly coated with chocolate for the best appearance.
- Room Temperature: Let the peanut butter mixture cool to room temperature before shaping for easier handling.
FAQ:
Q: Can I use natural peanut butter?
A: It’s best to use regular creamy peanut butter for this recipe as natural peanut butter can be too oily.
Q: How do I prevent the chocolate from seizing?
A: Make sure the bowl and utensils are completely dry when melting chocolate, as water can cause chocolate to seize.
Q: Can I skip the vegetable shortening?
A: The shortening helps the chocolate set smoothly. If you prefer, you can use coconut oil as a substitute.
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Homemade Peanut Butter Eggs
These Homemade Peanut Butter Eggs are sure to be a hit with family and friends. Enjoy making and sharing this delightful treat!
Ingredients
- - 1 cup (258 g) creamy peanut butter
- - ¼ cup (56.75 g) unsalted butter
- - ¼ cup (55 g) light brown sugar
- - 1¼ cups (150 g) powdered sugar
- - 2 cups (360 g) milk chocolate chips (or 12 ounces milk chocolate, chopped)
- - 2 tablespoons vegetable shortening
Instructions
1. Line a baking sheet with wax paper or parchment paper; set aside.
2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.
3. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
4. Using a medium cookie scoop or a heaping tablespoon, scoop out the peanut butter mixture and shape into eggs. Roll the scoop into a ball, then roll it into a short cylinder. Place it on the baking sheet and use your fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
5. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.
6. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.
7. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
Notes
Approximate Nutrition Information:
- Calories: 150 kcal per serving
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 50mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 2g