How to Make Peanut Butter Eggs
1. Add the peanut butter, butter, and vanilla to a stand mixer fitted with a paddle attachment and mix on low. After 30 seconds to so stop and scrape the bowl down and mix until thoroughly combined.
2. Slowly add confectioners’ sugar and mix in medium low. Really important to scrape the bowl down here too!
3. Pinch off a heaping tablespoon of the mixture ( I weighed mine to be 25g each) and roll balls in the palms of your hands then flatten slightly.
4. Transfer to a parchment-lined baking sheet and press down to further flatten then use hands to model into an egg shape. Chill to firm, at least 20 minutes.
5. Melt the chocolate and coconut oil in a medium bowl and mix to combine. Dip the chilled eggs into the chocolate using a fork and spoon over some more chocolate to cover. Tap the excess chocolate off then use a knife to scrape more excess chocolate from the bottom.
6. Transfer back onto a parchment-lined baking sheet and continue dipping the remaining eggs.
7. If you’re decorating with sprinkled then add them before the chocolate sets.
8. You can also pipe more chocolate onto the eggs for an easy decorative finish.
Pro Tips for this recipe
- If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- These will keep in the fridge for up to two weeks, just make sure they’re covered.
- So important to scrape that bowl down after adding the powdered sugar. I forgot to once and to top was super firm but the bottom of the bowl was VERY soft.
- Coconut oil helps thin the chocolate so it’s easier to dip things but you can use shortening if that’s what you have on hand.
- The butter can be reduced a tablespoon for a firmer egg if desired.
- Tap those eggs until a lot of the excess chocolate is removed then use a knife or offset spatula to do a final scrape of the bottom for best results.
Frequently Asked Questions
Is the Peanut Butter in Reese’s Eggs Different?
In the store-bought version the peanut butter filling is the same but the proportions are different. The eggs have more peanut butter and a bit less chocolate.
Do I Need to Temper the Chocolate?
Tempering the chocolate will give you a nice crisp shiny shell but it is not at all necessary. Your eggs will be delicious and much easier with regular melted chocolate.
How Big Should they be?
Your eggs can be any size really. I weighed all of mine out to be 25g so they would be a nice uniform size that’s manageable to eat in a few bites. Larger eggs however have more room to decorate!
How Can I Decorate them?
A scattering of sprinkles on the chocolate before it sets is the easiest way to decorate peanut butter eggs. You can also drizzle some more chocolate on top either with the same chocolate you used for dipping or a contrasting color.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this peanut butter eggs recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Eggs
Ingredients
- 1 cup peanut butter smooth
- 5 tbsp unsalted butter
- 2 cups powdered sugar
- 2 tbsp water as needed (optional)
- 1 tsp vanilla extract
- 2 cups semisweet chocolate
- 2 tbsp coconut oil
Instructions
- Cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
- You can drizzle in some water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
- Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.
- After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
- Place in refrigerator to chill until firm, at least 20 minutes.
- Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
- Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
- Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.
Video
Notes
- These will keep in the fridge for up to two weeks, just make sure they're covered.
- So important to scrape that bowl down after adding the powdered sugar. I forgot to once and to top was super firm but the bottom of the bowl was VERY soft.
- Coconut oil helps thin the chocolate so it's easier to dip things but you can use shortening if that's what you have on hand.
