Description
Homemade peanut butter chocolate eggs blend creamy peanut butter with rich chocolate for an irresistible Easter treat. Sweet and indulgent morsels will delight chocolate enthusiasts seeking a delicious seasonal confection.
Ingredients
Scale
- 12 oz (340 g) milk chocolate chips
- 1 cup (170 g) mini chocolate chips
- 1.5 cups (360 mL) creamy peanut butter
- 3 cups (360 g) powdered sugar
- 0.25 cup (60 g) unsalted butter, melted
- 2 tbsps (30 mL) milk
- Blue candy melts
- Yellow candy melts
- Pink candy melts
Instructions
- Mixture Preparation: Blend powdered sugar, creamy peanut butter, melted unsalted butter, and whole milk in a medium bowl until achieving a smooth, uniform consistency. Gently incorporate mini chocolate chips, ensuring even distribution throughout the dough.
- Dough Shaping: Lightly flour a clean work surface and roll the peanut butter dough to 1/4 inch thickness. Use an egg-shaped cookie cutter to create precise shapes, transferring each delicate cutout onto a parchment-lined baking sheet.
- Freezing Process: Place the egg-shaped dough in the freezer for 60 minutes to solidify and maintain structural integrity.
- Chocolate Coating: Melt milk chocolate chips using a double boiler or microwave, stirring until achieving a smooth, glossy texture. Retrieve frozen peanut butter eggs and delicately dip each piece into the molten chocolate, using a fork to ensure complete, even coverage.
- Finishing Touch: Transfer chocolate-enrobed eggs onto fresh parchment paper, allowing excess chocolate to drip away. Refrigerate for 15-20 minutes until the chocolate coating sets completely. Optionally, embellish with melted white or colored candy melts using a piping bag or resealable plastic bag with a snipped corner for decorative precision.
Notes
- Chill for Perfect Texture: Freezing the peanut butter eggs for exactly 60 minutes ensures they’re firm enough for easy chocolate dipping without falling apart.
- Master Chocolate Coating: Use a fork when dipping to achieve smooth, even chocolate coverage and allow excess chocolate to drip off for a professional-looking finish.
- Prevent Sticky Situations: Dust your work surface with flour to stop the dough from sticking and make rolling out easier, guaranteeing clean-cut egg shapes.
- Temperature Matters: Work with chilled eggs and slightly warm chocolate for the best coating technique, helping the chocolate adhere smoothly and set quickly.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snacks, Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 325
- Sugar: 24 g
- Sodium: 75 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 7 mg