Easter Egg Peanut Butter Candies

Everyone’s favorite dessert flavor combination comes together in these easy no-bake chocolate peanut butter Easter egg candies! They’re like a homemade version of the popular Reese’s Peanut Butter Eggs, only a bit softer and sweeter, which makes the crisp, coarse salt on top a wonderful addition.

If you enjoy candy this time of year, these easy Buttercream Egg Candies are one other egg-cellent alternative!

In 2015, I authored a cookbook all about making from-scratch candy and it contains a few of my favourite recipes like basic chocolate fudge and caramel turtles. However the selfmade peanut butter cups are definitely the group favourite, and I used an analogous filling to create in the present day’s peanut butter egg candies.

Inform Me About These Peanut Butter Eggs:

  • Taste: Take pleasure in peanut butter and chocolate bliss with each single chunk of those egg-shaped candies. These selfmade peanut butter eggs are definitely a particular deal with as a result of they’re wealthy, sugary, and can fulfill your candy cravings. You may coat the candies with darkish, milk, or white goodies. In in the present day’s batch, I used a mix of darkish and white chocolate to create a milk chocolate-like coating.
  • Texture: The peanut butter filling is easy, creamy, and thick. Darkish bittersweet chocolate isn’t as smooth as milk or white goodies, so if you need a texture distinction to the creamy peanut butter filling, darkish is the perfect sweet coating alternative.
  • Ease: Selfmade sweet has the fame of being finicky and complex, however you don’t want a sugar PhD (LOL) or a elaborate sweet thermometer to make these. A newbie can simply grasp this recipe by following my detailed directions under. These are EASY!

There are many selfmade peanut butter egg sweet recipes on-line and I’m certain they’re all fantastic! I actually like this one as a result of the filling is tremendous creamy, however nonetheless holds its form properly.

peanut butter egg candy with bite taken out to show filling

Have you ever ever made peanut butter balls earlier than? This recipe is analogous, solely I diminished the butter and confectioners’ sugar so the peanut butter taste comes by way of much more. The complete printable recipe is under, however let’s stroll by way of some particulars so that you’re all set for candy tooth success.

Simply 7 Components in These Peanut Butter Easter Egg Candies

  1. Softened Butter: Like most baking recipes, begin with room temperature butter. Overly smooth or melted butter will sabotage your efforts from the beginning. Good rule of thumb: let the butter sit out on the counter for 1 hour earlier than starting the recipe. You should utilize salted or unsalted butter; if utilizing salted, no want to regulate the added salt within the recipe—I promise these are loads candy both means.
  2. Creamy Peanut Butter: As you may guess, peanut butter is the primary ingredient. For the perfect texture, use processed creamy peanut butter equivalent to Jif or Skippy, the identical type I like to recommend for peanut butter blossoms and peanut butter frosting. Pure-style peanut butter is fantastic for consuming and cooking, however I don’t suggest it for this recipe as a result of the filling will probably be too dry and crumbly.
  3. Confectioners’ Sugar: Confectioners’ sugar binds the whole lot collectively and provides sweetness. With out this powdery sugar, the peanut butter filling can be too liquid.
  4. Vanilla Extract: For somewhat further taste, use vanilla extract.
  5. Salt: Salt offsets the sweetness.
  6. Chocolate: Simply as if you happen to had been making chocolate truffles, use pure baking chocolate. Don’t use chocolate chips as a result of they don’t soften correctly. I record all of my recommendation in regards to the chocolate coating under.
  7. 1 Teaspoon Vegetable Oil: Melted chocolate is usually a little too thick to easily coat the candies, so add a small splash of vegetable oil to assist skinny it out.

Non-compulsory: Sprinkle somewhat coarse sea salt on high of the chocolate earlier than it units. Or you may high the candies with festive sprinkles as a substitute.

ingredients needed for recipe including chocolate and butter
peanut butter mixture in bowl and using cookie scoop
egg shaped peanut butter candies on baking sheet

Make Peanut Butter Egg Candies

You’re primarily making a really thick peanut butter filling and molding it into flat egg-like shapes. Every Easter egg sweet is 1.5 Tablespoons (about 1 ounce, or 29 grams) of filling. For consistency and ease, I like to recommend utilizing a medium cookie scoop or digital scale to measure the filling for every. First, roll the filling right into a ball. Flatten it between your palms so it’s about 3/4 inch thick, after which use your fingers to slender one finish to make an egg form. It’s simpler than you suppose, and so they definitely don’t should be excellent!

In case you’re having issue shaping the peanut butter eggs, listed here are some troubleshooting suggestions. In case your filling is:

  • Too Mushy: In case your butter was too smooth or if the peanut butter you’re utilizing is just too skinny, the filling can get somewhat smooth and sticky. The fridge can repair that—cease what you’re doing and chill the bowl of filling for quarter-hour within the fridge earlier than making an attempt once more.
  • Too Crumbly: If the filling will get somewhat crumbly, holding molding it and mashing it between your palms. The heat of your palms may help deliver it again collectively.

This Step Makes or Breaks Your Recipe—Actually

A very powerful a part of this selfmade Easter sweet recipe is chilling the formed eggs. When making buttercream egg candies, you will need to chill the buttercream combination earlier than shaping it as a result of it’s too smooth and unworkable. For these peanut butter eggs, nonetheless, you may form the filling proper after making it.

Chill the formed peanut butter eggs within the fridge to set their form. The colder the formed eggs, the simpler time you’ll have coating them.

In case you skip chilling, the egg candies will fully disintegrate once you attempt to coat them. Belief me, I’ve made these and loads of different comparable candies earlier than, and you’ll completely lose your thoughts making an attempt to coat them in the event that they’re room temperature or heat.

dipping peanut butter eggs in chocolate
chocolate coated egg-shaped candies with chocolate drizzle on top

Coat Peanut Butter Eggs With Chocolate

  1. Use actual chocolate. For the BEST trying and tasting candies, begin with actual chocolate. Use the 4-ounce “baking chocolate” bars you could find within the baking aisle of the grocery retailer. I want Bakers or Ghirardelli manufacturers. You want 3 4-ounce bars for this recipe, or 12 ounces whole. Melting wafers additionally work, and for these, I like to recommend Ghirardelli. You should utilize milk, semi-sweet, darkish, and even white goodies. Be warned that utilizing all white chocolate will produce a VERY candy sweet. As a substitute, I like to recommend darkish or milk goodies. I didn’t have any milk chocolate after I photographed these, so I combined 8 ounces darkish and 4 ounces white chocolate collectively. Sweet melts would work, however they don’t style like actual chocolate, so I don’t suggest them. Don’t use chocolate chips.
  2. Soften the chocolate. You should utilize a double boiler or the microwave. Microwave in 20-second increments, stirring after every. Chocolate is temperamental, so all the time soften with care. I don’t suggest tempering the chocolate for this recipe. Tempered chocolate shouldn’t be refrigerated, and because of the recent elements within the filling, these candies should be refrigerated.
  3. Let the chocolate settle down for a couple of minutes. In any other case it’s going to soften the chilly filling.
  4. Dip the peanut butter eggs. Whereas I want particular dipping instruments for spherical truffles, a fork and toothpick work completely for these flatter candies. Submerge the peanut butter eggs into the chocolate after which fastidiously raise out with a fork. Faucet the fork on the sting of the bowl to drip off extra chocolate. Use a toothpick to assist slide the sweet off the fork.
  5. Enable the chocolate to set. Place the chocolate-covered eggs on a lined baking sheet. In case you have leftover chocolate, drizzle it on high of the eggs—you should use a spoon or squeeze bottle for that. Place the baking sheet within the fridge to set the chocolate.

I repeat: Don’t use chocolate chips. They’re nice for chocolate chip cookies, however since they comprise stabilizers, they don’t soften into the proper coating consistency.

plate of peanut butter Easter egg candies

Troubleshoot: Dipping in Chocolate

Your peanut butter Easter egg sweet is completely formed and chilly, however dipping them into chocolate is supplying you with some issues. Let’s work by way of them collectively.

  • Chocolate is hardening earlier than I’m completed: That is a simple repair! First, be sure to are working shortly. Second, maintain the chocolate fluid by reheating within the microwave for 10 seconds or use a double boiler. In case you don’t have a double boiler, spoon the chocolate right into a glass bowl set over a pot of simmering water. This retains the chocolate barely heat. Don’t let the water contact the underside of the glass bowl.
  • Chocolate is just too thick: 1 teaspoon of vegetable oil thins out the chocolate so it’s the perfect consistency for dipping. In case you discover your chocolate continues to be too thick, add somewhat extra vegetable oil. Coconut oil works too, however I want vegetable oil.
  • Chocolate isn’t easy on the candies: It was seemingly too thick. You desire a very skinny chocolate. See above.
  • Filling is melting: The chocolate is just too scorching. Let it sit for a couple of minutes to barely settle down after which strive once more.


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These wealthy and candy Easter egg peanut butter candies mix a creamy peanut butter filling with a scrumptious chocolate coating. See weblog submit for further tips about coating the candies with chocolate.

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter (not pure type)
  • 2 and 1/2 cups (300g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
  • 1 teaspoon vegetable oil
  • non-obligatory: coarse sea salt for topping

  1. Line a big baking sheet with parchment paper or a silicone baking mat. Put aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high pace till creamy and easy, about 2 minutes. Add the peanut butter and beat till mixed, about 1 minute. In case you discover any small chunks of butter, don’t fear—the combination will easy out. Add the confectioners’ sugar, vanilla extract, and salt, and beat on low pace for two minutes till the whole lot is mixed. The combination will probably be somewhat smooth and crumbly.
  3. Measure 1.5 Tablespoons (about 1 ounce, or 29 grams) of peanut butter combination. Roll right into a ball. Flatten the ball between your palms and use your fingers to slender one finish into an egg form. The egg must be roughly 3/4 inch thick. Place on the ready baking sheet. Repeat with remaining peanut butter combination. The combination is usually a little crumbly, however the heat of your palms will deliver it collectively. In case you discover the peanut butter combination turning into too smooth to deal with, chill within the fridge for quarter-hour. Alternatively, you may powder your palms with confectioners’ sugar, which helps forestall the filling from sticking to your palms.
  4. Chill the formed peanut butter eggs within the fridge for at the very least 1 hour and as much as 1 day. Throughout the previous few minutes of the chilling time, start melting the chocolate and oil collectively. You may soften it in a double boiler or the microwave. If utilizing the microwave: place the chocolate and oil in a medium heat-proof bowl. I like to recommend utilizing a liquid measuring cup as a result of its depth makes dipping very easy. Soften in 20-second increments within the microwave, stirring after every increment, till fully melted and easy. Let the nice and cozy chocolate sit for six–8 minutes to chill barely earlier than dipping, in any other case it’s going to soften the formed peanut butter eggs.
  5. Take away peanut butter eggs from the fridge. Working with one after the other, submerge into the chocolate after which fastidiously raise out utilizing a fork. Faucet the fork gently on the aspect of the bowl/measuring cup to rid extra chocolate. Use a toothpick or a second fork to assist slide the sweet off of the fork and onto the baking sheet. In case you have leftover chocolate, drizzle it over the candies. I reheat leftover chocolate and use a spoon or squeeze bottle to drizzle. If desired, flippantly sprinkle every with coarse salt or festive sprinkles whereas chocolate continues to be moist.
  6. Refrigerate coated candies for half-hour or till chocolate has fully set earlier than serving.
  7. Layer peanut butter eggs between sheets of parchment or wax paper and retailer in an hermetic container within the fridge for as much as 2 weeks. The filling can get somewhat smooth, so that they style finest proper out of the fridge.


  1. Make Forward & Freezing Directions: You can begin this recipe 1 day forward of time. The formed filling might be chilled within the fridge for as much as 1 day previous to coating. The coated peanut butter candies might be frozen. Freeze the coated candies for as much as 3 months. Thaw in a single day within the fridge.
  2. Butter: I take advantage of unsalted butter on this recipe, although I’ve made them loads of instances earlier than with salted butter. No want to regulate the salt within the filling, although be at liberty to style the filling earlier than including the salt and solely add a pinch if desired. As a result of the filling and coating are so candy, I by no means modify the salt if utilizing salted butter.
  3. Chocolate: For the perfect trying and tasting candies, use 4-ounce “baking chocolate” bars discovered within the baking aisle. I want Bakers or Ghirardelli manufacturers. You want 3 4-ounce bars for this recipe, 12 ounces whole. You should utilize milk, semi-sweet, or bittersweet goodies. (I mixed 8 ounces darkish and 4 ounces white chocolate to yield a lighter, milk chocolate-like coating.) You possibly can additionally use chocolate melting wafers, equivalent to Ghirardelli model. Sweet melts or almond bark work too, however they don’t style like actual chocolate. Don’t use chocolate chips as a result of they comprise stabilizers stopping them from melting into the proper consistency for coating.
  4. Coating/Melting Chocolate: See all my troubleshooting suggestions above within the submit.
  5. Do Not Mood: I don’t suggest tempering the chocolate for this recipe. Tempered chocolate shouldn’t be refrigerated and because of the recent elements within the filling, these candies should be refrigerated.

Key phrases: chocolate peanut butter eggs

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