Chocolate Peanut Butter Eggs

Introduction

These chocolate peanut butter eggs are a delightful homemade treat, especially popular around Easter. They resemble Reese’s Peanut Butter Eggs but have a softer, creamier texture that is easy to make and customizable with different types of chocolate. This recipe is simple enough for beginners, requires no baking, and uses just seven ingredients, resulting in a rich, indulgent candy.

Ingredients

• For the Filling:
  • 6 tablespoons (85g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter (not natural style)
  • 2 ½ cups (300g) confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
• For the Coating:
  • 12 ounces (339g) semi-sweet chocolate bars (coarsely chopped) – Use 4-ounce baking chocolate bars, not chocolate chips
  • 1 teaspoon vegetable oil
• Optional Toppings:
  • Coarse sea salt or flaky sea salt for sprinkling on top

Instructions

1. Prepare the Filling:
   • Line a large baking sheet with parchment paper or a silicone baking mat.
   • Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until creamy and smooth (about 2 minutes).
   • Add the peanut butter and continue beating until well combined (about 1 minute).
   • Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 2 minutes until thoroughly combined. The mixture will be soft and slightly crumbly.
2. Shape the Eggs:
   • Measure about 1.5 tablespoons (29g) of the peanut butter mixture. Roll it into a ball, then flatten it between your palms.
   • Use your fingers to shape one end into an egg shape. Each egg should be about ¾ inch thick.
   • Place the shaped eggs on the prepared baking sheet. If the mixture becomes too soft to handle, refrigerate it for 15 minutes before continuing.
3. Chill the Eggs:
   • Place the shaped eggs in the refrigerator for at least 1 hour and up to 1 day. The colder they are, the easier it will be to coat them with chocolate.
4. Melt the Chocolate:
   • Melt the chocolate and vegetable oil together using a double boiler or microwave. If using a microwave, place the chocolate and oil in a medium heat-proof bowl and microwave in 20-second increments, stirring after each, until smooth.
   • Let the melted chocolate sit for 6-8 minutes to cool slightly before dipping.
5. Coat the Eggs:
   • Remove the chilled peanut butter eggs from the refrigerator.
   • Working one at a time, submerge each egg in the melted chocolate, lifting it out with a fork. Tap the fork gently on the edge of the bowl to remove excess chocolate.
   • Place the coated eggs back onto the baking sheet. If desired, sprinkle coarse sea salt or sprinkles on top while the chocolate is still wet.
6. Set the Chocolate:
   • Refrigerate the coated eggs for 30 minutes or until the chocolate has completely set.

Storage

• Store the chocolate peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks. They taste best when served cold or straight out of the refrigerator. You can also freeze them for up to 3 months.

Conclusion

These homemade chocolate peanut butter eggs are a delicious, easy-to-make treat that combines the creamy texture of peanut butter with the rich flavor of chocolate. Perfect for Easter or any time you crave a sweet indulgence, these candies are a wonderful homemade alternative to store-bought peanut butter eggs. With simple ingredients and straightforward instructions, they are a fun, family-friendly recipe that you’ll want to make again and again.