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