Posted Mar 08, 2024, Updated Mar 18, 2024 There’s something about holiday-shaped peanut butter cups that just tastes better than their normally shaped counterparts – especially the peanut butter easter eggs. However, we try to avoid store-bought candy, so, I created this peanut butter eggs recipe that tastes even more delicious than Reese’s eggs. Also try this bunny bait! They’re easy to make with 6 simple ingredients – and are irresistibly rich and will satisfy that peanut butter egg craving at Easter time without a trip to the store.
Peanut Butter Eggs: Ingredients & Substitutions
Salted butter: unsalted butter, vegan butter, or coconut oil are good substitutes. Peanut Butter: Use creamy peanut butter that is solid at room temperature. If you use peanut butter that is liquid at room temperature, you will need to serve these cold or add more powdered sugar or graham cracker crumbs to make the mixture firmer. You can also use almond butter, sunflower seed butter, etc. if you have a peanut allergy. Powdered sugar: if you try to avoid refined sugar, make this easy Paleo Powdered Sugar and use it as a substitution. Graham Cracker Crumbs: I process graham crackers in my Vitamix or food processor until a fine powder forms. If you have any dietary restrictions use a gluten-free/allergy friendly graham cracker variety! Chocolate Chips: Choose your favorite chocolate – we prefer semisweet, but milk, dark and even white chocolate all work well.
How to Make Peanut Butter Eggs
We’ll walk through this peanut butter eggs recipe step-by-step, and don’t forget to watch the video.
Make the Peanut Butter Filling
Begin by lining a large baking sheet with a silicone baking mat or wax paper, set aside. Then, beat the softened butter and peanut butter together until smooth – either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer. Next, beat in the vanilla until creamy. Then, add the powdered sugar, graham cracker crumbs and salt and beat until combined. Next, use a 1 Tablespoon measuring spoon to measure out the peanut butter mixture then form it into an egg shape with your hands and put them on the prepared baking sheet. Place the baking sheet in the freezer for at least 1 hour (or until the peanut butter eggs are frozen).
Make the Chocolate Coating
Once the peanut butter eggs are frozen, place chocolate chips and 1 tablespoon of peanut butter in a microwave safe dish or in the bowl of a double boiler. Melt, stirring until smooth and glossy. Transfer the melted chocolate to a small bowl, narrow bowl (you want the chocolate to be deep, not a shallow layer in a large bowl).
Dip the Eggs in Chocolate
Once the chocolate is melted, remove the peanut butter filling from the freezer and dip each one individually into the chocolate mixture (I use a fork to do this see photo below). I suggest removing a few at a time so they don’t become too soft. Shake off excess chocolate and return the eggs to the cold baking sheet. If desired, immediately sprinkle with sprinkles (before the chocolate hardens). Repeat until all the peanut butter eggs are coated with chocolate. Then, let the peanut butter eggs harden completely in the freezer. If desired, once the eggs are hardened, pipe extra melted chocolate over the top in a drizzle pattern for a pretty design without sprinkles. You can even use colored chocolate melts and decorate the eggs.
Serve
Let the peanut butter easter eggs freeze completely before serving. Then, remove them and serve them slightly chilled or room temperature.
Store/Freeze
Store in an airtight container in the refrigerator (recommended) or at room temperature. Or, freeze them in an airtight contianer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
