Homemade Peanut Butter Eggs
These homemade chocolate-covered peanut butter eggs are a delightful treat for any occasion. Creamy peanut butter is mixed with butter and sugar, shaped into eggs, and then dipped in luscious melted chocolate. The result is a combination of smooth and sweet flavors that will surely satisfy your sweet tooth cravings. Enjoy these delicious peanut butter eggs straight out of the fridge for a perfect blend of creamy, chocolaty goodness.
— Constant Cookbook
Ingredients
- 1 cup creamy peanut butter
- ¼ cup unsalted butter
- ¼ cup light brown sugar
- 1¼ cups powdered sugar
- 2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
- 2 tablespoons vegetable shortening
Instructions
- Line a baking sheet with wax paper or parchment paper; set aside.
- 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.
- Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
- 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. 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.
- Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. They can be frozen for up to 3 months.
Prep Time
PT1H
Yield
About 15 eggs
Nutrition
- Calories: 316 kcal
- Carbohydrate Content: 33 g
- Protein Content: 5 g
- Fat Content: 19 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 11 mg
- Sodium Content: 96 mg
- Fiber Content: 1 g
- Sugar Content: 29 g
- Serving Size: 1 serving
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