Description
These Easter Egg Peanut Butter Candies feature a creamy peanut butter filling coated in smooth, melted semi-sweet chocolate. Perfectly shaped like eggs and chilled to set, these treats are a delightful and festive homemade candy ideal for Easter celebrations or any peanut butter lover’s craving.
Ingredients
Scale
Peanut Butter Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
- 1 teaspoon vegetable oil
- Optional: coarse sea salt or flaky sea salt, for topping
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside for the candies to rest on.
- Make Peanut Butter Mixture: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes. Add the creamy peanut butter and mix until combined, about 1 minute. Then add confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until the mixture is combined but still a bit soft and crumbly.
- Shape Peanut Butter Eggs: Measure about 1.5 tablespoons (1 ounce or 29 grams) of peanut butter mixture per candy. Roll each into a ball, then flatten between your palms and pinch one end to form an egg shape about 3/4 inch thick. Place shaped eggs onto the prepared baking sheet. If mixture softens too much, chill for 15 minutes or dust hands with confectioners’ sugar to prevent sticking.
- Chill Peanut Butter Eggs: Refrigerate the shaped eggs for at least 1 hour and up to 1 day to firm them up before dipping in chocolate.
- Melt Chocolate: Near the end of chilling, melt the coarsely chopped chocolate and vegetable oil together using a double boiler or microwave in 20-second increments, stirring until smooth. Let cool for 6–8 minutes to prevent melting the peanut butter eggs when dipping.
- Dip in Chocolate: Remove eggs from refrigerator one at a time, fully submerge them into the melted chocolate, then lift out using a fork. Tap fork gently against side of bowl to remove excess chocolate. Transfer each egg to the lined baking sheet using a toothpick or a second fork. If the eggs soften too much while dipping, chill them again for 5–10 minutes and continue.
- Decorate and Set: Drizzle any leftover melted chocolate over the candies, reheating if necessary. Sprinkle coarse or flaky sea salt or festive sprinkles on top while chocolate is still wet. Refrigerate for 30 minutes until chocolate coating is fully set.
- Store: Layer the peanut butter eggs between parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. They are best enjoyed chilled or even frozen for a firmer texture.
Notes
- Use confectioners’ sugar to prevent peanut butter mixture from sticking to hands during shaping.
- If peanut butter mixture becomes too soft, chill for 15 minutes before shaping.
- Double boiler or microwave can be used to melt chocolate; heating in short increments prevents burning.
- Use a liquid measuring cup when melting chocolate for easier dipping due to its depth.
- If eggs lose shape during dipping, chill again briefly to firm up before continuing.
- Optional toppings like coarse sea salt or sprinkles add texture and visual appeal.
- Store candies in an airtight container layered with parchment to prevent sticking.
