Chocolate and peanut butter—could there be a more perfect combination? If you’re anything like me, you can never resist that rich, creamy peanut butter center, perfectly wrapped in a sweet layer of chocolate. These Chocolate Covered Peanut Butter Eggs are a fun twist on a classic treat and they’re so easy to make! Whether you’re making them for a holiday celebration or just because you deserve a sweet treat, trust me, you’re going to love how simple and scrumptious they are.
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Why You’ll Love Chocolate Covered Peanut Butter Eggs
There’s something about making your own candies that feels extra special, and these little gems? They are so worth the effort. Here’s why this recipe is a keeper:
Versatile: Perfect for Easter or any time of the year, these eggs are perfect for sharing with friends and family or sneaking a couple for yourself when no one’s looking.
Budget-Friendly: You can make these treats with ingredients that you probably already have in your kitchen. Simple pantry items come together to create something truly irresistible.
Quick and Easy: No fancy equipment or baking skills required! These eggs come together in a snap, with minimal prep time.
Customizable: Add a dash of sea salt on top for a sweet-salty combo or drizzle them with extra melted chocolate for that extra bit of indulgence.
Crowd-Pleasing: Who doesn’t love peanut butter and chocolate? These eggs are guaranteed to disappear fast, so be prepared for some requests for the recipe!
Ingredients
Let’s take a look at what you’ll need to make these sweet little eggs:
Peanut Butter: The creamy peanut butter gives these eggs that dreamy, melt-in-your-mouth texture. It’s the star of the show, so make sure it’s the smooth kind!
Powdered Sugar: This will help thicken the peanut butter mixture, making it easy to form into the perfect egg shape and adding that sweetness we crave.
Butter: Just a little bit of butter to help bind everything together and create a silky-smooth filling.
Vanilla Extract: A dash of vanilla enhances the flavors and adds a little something special to the mix.
Chocolate Chips: For that rich, decadent coating. I recommend semi-sweet chocolate chips, but you can use milk chocolate if that’s your jam.
(Note: the full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make some magic? Let’s dive in:
1. Prepare the Peanut Butter Filling: In a large bowl, mix together your peanut butter, powdered sugar, butter, and vanilla extract. Stir until everything is smooth and well combined. The mixture should be firm but pliable enough to shape into eggs.
2. Shape the Eggs: Scoop out small portions of the peanut butter mixture and roll them into egg-shaped balls. Place them on a parchment-lined baking sheet. If you want them uniform in size, you can use a small cookie scoop to make the process easier.
3. Freeze the Eggs: Pop the peanut butter eggs in the freezer for at least 30 minutes. This will help them set and firm up, so they won’t melt when you dip them in the chocolate.
4. Melt the Chocolate: While the peanut butter eggs are chilling, melt your chocolate chips. You can do this in a heatproof bowl over a pot of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring in between until smooth and fully melted.
5. Coat the Eggs: Once the peanut butter eggs are firm, dip each one into the melted chocolate, coating them evenly. Use a fork to lift them out and let any excess chocolate drip off. Place them back on the parchment paper.
6. Chill Again: Once all the eggs are coated in chocolate, return them to the freezer for about 10 minutes to let the chocolate harden.
7. Serve and Enjoy: Once the chocolate has set, they’re ready to enjoy! You can store them in an airtight container in the fridge or freezer for the perfect treat whenever you need it.
Nutrition Facts
Servings: 12 eggs
Calories per serving: 250 (estimated)
Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (includes freezing time)
How to Serve Chocolate Covered Peanut Butter Eggs
These eggs are a treat on their own, but if you want to elevate the experience, here are a few serving suggestions:
- With a cup of coffee: These are the perfect companion to your afternoon coffee or tea. A little indulgence goes a long way!
- Gift them: Package these up in a cute gift box for a thoughtful treat for friends, family, or neighbors.
- As part of a dessert platter: Add them to a platter of cookies, brownies, and other sweet treats for a fun variety.
Additional Tips
- Prep Ahead: You can make the peanut butter filling ahead of time and store it in the fridge for up to a week. Just roll the eggs and coat them when you’re ready.
- Flavor Variations: Try mixing in a little bit of crushed pretzels or toffee bits into the peanut butter for an extra crunch.
- Storage Tips: Store in an airtight container in the fridge for up to two weeks. Or freeze them for up to three months!
FAQ Section
Q1: Can I substitute the peanut butter with almond butter?
A1: Yes! You can use almond butter instead of peanut butter for a different twist. Just make sure it’s smooth and not too runny.
Q2: How can I make these eggs vegan?
A2: Use a plant-based butter, almond butter, and dairy-free chocolate chips for a vegan version of this treat.
Q3: Can I make them smaller?
A3: Absolutely! You can make mini versions of these eggs by rolling them smaller, which makes for a fun bite-sized treat.
Q4: Can I use milk chocolate instead of semi-sweet?
A4: Sure! Milk chocolate will give a sweeter, creamier taste, so feel free to use it if that’s your preference.
Q5: How do I store leftovers?
A5: Store your eggs in an airtight container in the fridge for up to two weeks or freeze them for up to three months.
Q6: Can I double the recipe?
A6: Yes! This recipe is easy to double if you want to make a larger batch to share with friends or store for later.
Q7: Can I add nuts to the filling?
A7: Definitely! Feel free to add chopped peanuts or your favorite nut to the filling for added crunch and flavor.
Q8: What if I don’t have parchment paper?
A8: You can also use wax paper or a silicone baking mat to prevent the eggs from sticking.
Q9: How do I get the eggs to look smooth?
A9: If the chocolate gets a little lumpy while coating the eggs, simply heat it up a bit more and dip the eggs in gently for a smooth finish.
Q10: Can I make this recipe with different shapes?
A10: Sure! You can use a cookie cutter to shape the peanut butter mixture into different forms, like hearts, stars, or circles.
Conclusion
There you have it—your new go-to sweet treat! These Chocolate Covered Peanut Butter Eggs are not only a joy to make but a joy to eat. Whether you’re sharing them with loved ones or keeping them all for yourself (no judgment here!), they’re sure to become a favorite. Give them a try and let me know what you think—you might just end up making them again and again!
Print
Chocolate Covered Peanut Butter Eggs
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: 12–14 eggs 1x
- Category: Dessert
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Covered Peanut Butter Eggs are a sweet, creamy treat with a rich peanut butter center coated in smooth semi-sweet chocolate. They make for an indulgent dessert or a perfect homemade gift during the holidays.
Ingredients
- 1/2 cup Unsalted Butter (room temperature)
- 3/4 cup Peanut Butter (creamy)
- 1/2 cup Marshmallow Fluff
- 2 cups Powdered Sugar
- 12 oz Semi-Sweet Chocolate Chips
- 2 tablespoons Vegetable Shortening (or coconut oil or 1/2 square of paraffin wax)
Instructions
- In a large mixing bowl, beat the room temperature butter and peanut butter together until smooth and well-combined.
- Add the marshmallow fluff and powdered sugar, mixing until the mixture is thick and fully incorporated.
- Shape the peanut butter mixture into egg-shaped balls or ovals and place them on a parchment-lined baking sheet. Chill in the freezer for about 30 minutes to firm up.
- While the peanut butter eggs are chilling, melt the chocolate chips and vegetable shortening (or coconut oil) together in a heatproof bowl over a pot of simmering water or in the microwave, stirring every 30 seconds until smooth.
- Once the peanut butter eggs are firm, dip each one into the melted chocolate, covering it completely. Use a fork to lift the egg and tap off any excess chocolate, then place it back onto the parchment-lined baking sheet.
- Chill the chocolate-covered eggs in the fridge for at least 1 hour to allow the chocolate to set completely.
- Once the chocolate is firm, store the eggs in an airtight container in the fridge for up to 2 weeks.
Notes
- If you don’t want to use marshmallow fluff, you can substitute with ¼ cup powdered sugar and ¼ cup honey for a slightly different flavor.
- If you’d like a smoother coating, you can add a little more shortening or coconut oil to the chocolate.
- For a decorative touch, you can drizzle melted white chocolate over the chocolate-covered eggs after they’ve set.
Nutrition
- Serving Size: 1 egg
- Calories: 290
- Sugar: 25g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg