Peanut Butter Eggs
With just 6 simple ingredients and the perfect chocolate to peanut butter ratio, this EASY no-bake recipe for Homemade Peanut Butter Eggs is so much better than Reese's.
Servings: 12
Equipment
Ingredients
- ½ cup creamy peanut butter
- 1 cup powdered sugar scooped and NOT packed
- ¼ teaspoon table salt
- ½ teaspoon pure vanilla extract
- 16 ounces dark chocolate **see recipe notes for options
- 1 tablespoon coconut oil
Instructions
- Line a sheet pan with parchment paper and set aside.
- In a large mixing bowl, use a handheld mixer on low speed to beat together ½ cup creamy peanut butter, 1 cup powdered sugar, ¼ teaspoon table salt, and ½ teaspoon pure vanilla extract until well combined. The mixture should be a bit crumbly (it will come together in your hands), but if lumps of powdered sugar remain that can't be dissolved into the peanut butter by mixing longer, add ½ tablespoon more peanut butter at a time until the right consistency is reached. Conversely, if the mixture won’t shape easily, add 1 tablespoon of powdered sugar at a time until the right consistency is reached.
- Using about 1½ tablespoons of the peanut butter mixture, roll the mixture into a ball. Gently flatten the ball, until it is about ½-¾ inch thick. Then use your fingers to shape into a disk that is shaped like an egg and place it onto the prepared pan.
- Place the peanut butter eggs in the freezer for 20-30 minutes or the refrigerator for 60-90 minutes to fully chill and harden slightly. DO NOT SKIP THIS STEP--your peanut butter eggs would fall apart in the chocolate if not fully chilled.
- Once the peanut butter eggs are fully chilled, prepare the chocolate. If not using morsels, wafers, or chips, chop 16 ounces dark chocolate into small bite-sized pieces and place into a narrow heat-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted. Once melted, stir in 1 tablespoon coconut oil, if using. Let cool for 5 minutes before dipping the eggs into the chocolate.
- Place a fully chilled peanut butter egg onto a fork and submerge the egg into the melted chocolate, immediately lift out, and tap on the edge of a bowl to remove the excess chocolate. Use another fork or butter knife to carefully slide the chocolate coated egg back onto the parchment lined baking sheet. If adding sprinkles (but not frosting), do that now before the chocolate hardens. Repeat the process the remaining eggs.
- Return the eggs to the refrigerator for 30 minutes to let the chocolate set up. At this point, feel free to decorated with frosting.
Notes
Chocolate: You can use milk chocolate, white chocolate, semi-sweet chocolate, or dark chocolate, but I find dark chocolate is best when it comes to balancing out the sweet peanut butter filling. Use quality melting wafers, chocolate chips, chocolate morsels, or chocolate bars chopped into bite-sized pieces.
Peanut Butter: Use shelf-stable, not brands that need refrigerated after opening.
Coconut Oil: Optional, but helps the chocolate harden quickly and adds a nice glossy finish.
Storage: Let the candies set up, then place them into an airtight container, between layers of parchment paper, and store in the fridge for up to 5 days.
Leftover melted chocolate? Use it to make chocolate bark or to coat raisins, nut, and/or pretzels!
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 72mg | Potassium: 62mg | Fiber: 1g | Sugar: 11g | Calcium: 5mg | Iron: 0.2mg
