Homemade Peanut Butter Eggs

For Easter, I decided to make my family homemade peanut butter eggs, based off of my Homemade Peanut Butter Cups recipe, but lacked an egg-shaped mold. A quick search on Google revealed a solution that many had already discovered; simply mold the peanut butter mixture into egg shapes and roll in melted chocolate. Easy peasy! Another one of those why-didn’t-I-think-of-that?! moments. (I have those a lot.)

The singular difference between this and my Homemade Peanut Butter Cups recipe is that I wanted a bit stiffer middle for molding, so upped the powdered sugar to 3/4 cup. I only ended up using half a bag of chocolate chips for the coating also.

 

Homemade Peanut Butter Eggs for Easter

You’ll need just three ingredients to make these:

  • 1 cup peanut butter
  • 3/4 cup (or more) powdered sugar
  • 1/2 bag milk chocolate chips (or Enjoy Life chips for dairy free)

 

Combine the peanut butter and powdered sugar together. Add more sugar if your dough is too soft to handle. Mold into eggs shapes (we used a spoon to get the curve that we wanted), place on a cookie sheet lined with parchment paper, then pop in freezer until very firm.

 

Meanwhile, melt your half bag of chocolate chips and let cool a bit while the peanut butter shapes are freezing. Remove eggs from freezer, roll in melted chocolate, then using two forks, lift from the chocolate, allowing any extra to drip off, then place on parchment paper. Add sprinkles on top, if desired. Return to freezer until chocolate is set. Peel off of parchment paper, breaking off any extra chocolate puddles as needed, to ensure a fairly smoothish (though not perfect) egg shape.

Enjoy!

 

Be sure to check out more candy ideas on my Recipe Page, including these:

Homemade Peppermint Patties     Easy Honey Crunch Candy Recipe     Homemade Peanut Butter Cups

 

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10 Responses to Homemade Peanut Butter Eggs

  1. Barb Frederick says:

    AWESOME!!!!!!! PLEASE EMAIL ME THE RECIPE!!!!!!

  2. Alan says:

    My wife has been recently diagnosed as Pre-diabetic. Is there a no sugar(instead of icing sugar) and low sugar chocolate that can be substituted. It looks great and would love to try these if available for a diabetic diet.

  3. valleygirl says:

    No offense but this was really disappointing. I had made these in muffin tins before to resemble actual PB cups. I need to find that recipe bc although there were more steps involved it worked MUCH better. For this my PB never really “set” so it was a globby mess and trying to roll globby PB in hot melted chocolate = an even bigger mess. Even if it’s delicious I can say it’s not worth the effort. Melt the chocolate into a mini muffin tin and let freeze. Add a bit of PB to the middle and then cover with more melted chocolate. Done.

    • Jan says:

      Hi valleygirl, I’m certainly not offended, but I’m sorry yours didn’t turn out. It sounds like you needed a lot more powdered sugar mixed into your brand of peanut butter. The dough should be quite stiff. I also make sure to freeze the eggs until the peanut butter is firm. Sometimes, if I’m patient and leave them long enough, they will be so cold that the chocolate will set up on them as I’m rolling. (Not as ideal as it sounds because then they aren’t as smooth.)

      I’ve grown to like this method so much, that I make these year round, just in more of a ball shape.

      As far as the peanut butter cups, I know exactly which recipe you’re talking about. (I have a version of my own linked into the post above a few times.) I first found that recipe maybe ten years ago? It’s definitely a keeper! :)

      • valleygirl says:

        Well perhaps it was the brand of PB then…if you make them so much with ease and success. I did wait until they were frozen (which took forever, esp with two eager youngsters “helping” LOL) but still when I put them into the melted chocolate they turned to mush again. What brand of PB do you typically use?

        • Jan says:

          I know how that is to have two “helpers!” :)

          My husband does most of the grocery shopping and almost EVERY week, he brings home the stuff so I can make him peanut butter “balls” – he’s a little hooked on them! He always buys store brand peanut butter (Food Lion or Kroger.) I know that when I make them with natural peanut butters (the kind you have to stir the oil in) – they tend to be on the softer side. Natural creamy cashew butter has done well though. I think upping your powdered sugar amount is going to help most and you could also melt your chocolate chips before you start and let them cool quite a bit so they chocolate isn’t hot going on the frozen peanut butter balls/eggs. I hope that helps! :)

  4. Lara says:

    Hi these were really good. I used candy melts to decarate and everyone liked them.

    • Jan says:

      Hi Lara, I’m glad you enjoyed them! I haven’t tried candy melts myself, though my niece used them on my homemade peanut butter cups recipe so the tops would have a basketball design. They looked great and I bet your eggs did too! :)

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