Chocolate Peanut Butter Eggs (Printable)

Smooth peanut butter filling coated in decadent chocolate; a creamy, sweet indulgence for any occasion.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 2 cups powdered sugar, sifted
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt

→ Chocolate Coating

06 - 2 cups semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

# Step-by-step:

01 - In a medium bowl, beat together peanut butter, softened butter, powdered sugar, vanilla, and salt until smooth and well combined. The mixture should form a soft, pliable dough.
02 - Scoop out about 2 tablespoons of the mixture and shape into egg forms with your hands. Place shaped eggs on a parchment-lined baking sheet.
03 - Freeze the peanut butter eggs for 20 to 30 minutes until firm and completely set. This prevents them from losing shape during coating.
04 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring thoroughly between each interval until smooth and glossy.
05 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing back on the lined baking sheet.
06 - Refrigerate the coated eggs for at least 15 minutes, or until the chocolate is completely set and firm.
07 - Store in an airtight container in the refrigerator for up to 2 weeks.

# Expert Advice:

01 -
  • The filling strikes that perfect balance between sweet and salty that makes your eyes close involuntarily
  • They taste exactly like those expensive chocolate shop eggs but cost about a quarter of the price
  • You can make the filling ahead and keep it in the freezer for instant chocolate emergencies
02 -
  • Room temperature filling equals melted chocolate disaster. Freeze those eggs until they're rock hard.
  • Don't skip the oil in the chocolate coating. Without it, the shell cracks when you bite down.
  • Wet hands make shaping impossible. Keep a towel nearby and dry your palms between every few eggs.
03 -
  • Flaky sea salt on top transforms them into something that tastes like it came from a fancy chocolatier
  • Let the chocolate set at room temperature for about five minutes before refrigerating to prevent condensation spots

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