Introduction & Inspiration
These Homemade Peanut Butter Eggs are a delicious and festive treat! I love the combination of creamy peanut butter filling and rich chocolate coating. They’re a perfect homemade alternative to store-bought peanut butter eggs.
The inspiration for this recipe came from my love for classic peanut butter cups. And a desire to create a fun and festive Easter treat. I wanted something that was both easy to make and impressive.
I experimented with different ratios of ingredients and techniques. Until I found the perfect balance of flavors and textures. This recipe is the result of that delicious experimentation.
These peanut butter eggs are perfect for Easter baskets, spring parties, or just a sweet treat any time of year. They’re a guaranteed crowd-pleaser. And they’re surprisingly simple to make.
Nostalgic Appeal (with a Homemade Touch)
Peanut butter cups and chocolate-covered eggs are classic candies that evoke a sense of nostalgia for many. They remind me of childhood Easter egg hunts. And the joy of discovering hidden treats.
These Homemade Peanut Butter Eggs capture that same nostalgic appeal. But with the added satisfaction of making them from scratch. It’s a way to relive those childhood memories.
There’s something inherently satisfying about the combination of creamy peanut butter, rich chocolate, and a touch of salt. It’s a flavor combination that’s both familiar and irresistible. A true classic.
These peanut butter eggs are perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat. They’re a reminder of the simple pleasures of homemade goodness.
Homemade Focus (and the Power of Simple Ingredients)
I’m a strong advocate for homemade treats, and these Peanut Butter Eggs are a perfect example of why. Making your own candy allows you to control the ingredients and the quality of the final product. It is so much better.
Store-bought peanut butter eggs often contain artificial flavors, preservatives, and excessive amounts of sugar. When you make them at home, you can use simple, wholesome ingredients. And avoid any unwanted additives.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few basic ingredients and a bit of time. Yet the results are far superior.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of peanut butter and chocolate. And to create a delicious and festive treat from scratch.
Flavor Goal
The flavor goal of these Homemade Peanut Butter Eggs is to achieve a perfect balance of creamy, peanut buttery, sweet, and slightly salty notes. With a rich, smooth chocolate coating.
The peanut butter filling, made with creamy peanut butter, softened butter, powdered sugar, graham cracker crumbs, vanilla extract, and kosher salt, is the heart of the treat. It’s smooth, creamy, and intensely peanut buttery.
The graham cracker crumbs add a subtle hint of graham flavor and help to bind the filling together. The vanilla extract enhances the flavors of the other ingredients. The salt balances the sweetness.
The semisweet chocolate coating provides a rich, chocolatey shell that complements the peanut butter filling perfectly. The optional pastel-colored sprinkles add a festive touch. It is a perfect treat.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have creamy peanut butter. This is the star of the filling.
I recommend using a creamy, no-stir peanut butter for the best results. But you can use any type of peanut butter you prefer. Unsalted butter, softened, adds richness and helps to create a smooth and creamy filling.
Powdered sugar provides sweetness and helps to bind the filling together. Graham cracker crumbs add a subtle hint of graham flavor and help to create a slightly firmer texture.
Vanilla extract enhances the flavors of the other ingredients. Kosher salt balances the sweetness and enhances the peanut butter flavor.
Semisweet chocolate bars, chopped, are used for the chocolate coating. I recommend using a high-quality chocolate for the best flavor and melting properties.
Finally, pastel-colored sprinkles (optional) add a festive touch and a bit of extra sweetness and crunch.
Essential Equipment
You’ll need a few basic kitchen tools:
2 baking sheets lined with parchment paper.
A stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl).
A medium saucepan for simmering water.
A dry, heatproof bowl (that fits over the saucepan without touching the water) for melting the chocolate.
Two forks: for dipping.
A small zip-top bag (optional, for drizzling chocolate).
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good stand mixer (or hand mixer) and a way to melt the chocolate gently.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 cup creamy peanut butter
- 6 Tbsp. unsalted butter, softened
- 2 cups powdered sugar
- ¾ cup graham cracker crumbs
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 16 oz. semisweet chocolate bars, chopped
- Pastel-colored sprinkles
These are the ingredient quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor and texture of the peanut butter eggs.
Step-by-Step Instructions
Ready to make some delicious Homemade Peanut Butter Eggs? Here’s a detailed, step-by-step guide:
1. Prepare Baking Sheets:
Line 2 baking sheets with parchment paper. This will prevent the peanut butter eggs from sticking and make cleanup easier.
2. Make the Peanut Butter Filling:
To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), add the creamy peanut butter and softened butter.
Beat on medium speed until smooth and creamy, about 2 minutes.
With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract, and kosher salt.
Beat until well combined, about 1 minute. The mixture should be thick and smooth.
3. Shape the Peanut Butter Eggs:
Divide the peanut butter mixture into 1 ½ tablespoon balls.
Flatten each ball into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick.
Place the shaped peanut butter eggs on the prepared baking sheets.
4. Chill the Peanut Butter Eggs:
Chill the peanut butter eggs in the refrigerator or freezer while you melt the chocolate. This will help them to firm up and make them easier to dip.
5. Melt the Chocolate:
Fill the bottom of a medium saucepan with about 1 inch of water. Bring to a simmer over medium-high heat.
Place the chopped semisweet chocolate in a dry, heatproof bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water. This creates a double boiler.
Reduce the heat to medium-low. Place the bowl of chocolate over the simmering water.
Heat the chocolate, stirring occasionally with a dry rubber spatula, until the chocolate is mostly smooth and melted, 2 to 3 minutes.
Remove the bowl from the saucepan. Continue stirring the chocolate until the residual heat melts the remaining chocolate and the mixture is completely smooth. Return the bowl to the saucepan, if needed, to melt any remaining chunks.
6. Dip the Peanut Butter Eggs:
Using 2 forks, carefully dip the chilled peanut butter eggs into the melted chocolate, one at a time.
Allow any excess chocolate to drip off.
Carefully place the dipped egg back onto the parchment-lined baking sheet.
7. Decorate (Optional):
If desired, spoon any remaining melted chocolate into a small zip-top bag. Cut off a very small corner of the bag and drizzle the chocolate over the dipped eggs.
Or, sprinkle the eggs with colorful pastel-colored sprinkles while the chocolate is still wet.
8. Set and Enjoy:
Allow the chocolate to set completely before enjoying the Homemade Peanut Butter Eggs. This can take 30-60 minutes at room temperature, or you can speed up the process by placing the baking sheets in the refrigerator.
Enjoy!
Troubleshooting
Even a simple recipe, can have things happen, here are some issues:
Problem: The peanut butter filling is too soft.
Solution: Add more powdered sugar or graham cracker crumbs, a little at a time, until the filling reaches a firmer consistency. You can also chill the filling for a longer period before shaping it.
Problem: The peanut butter eggs are sticking to the parchment paper.
Solution: Make sure you’re using parchment paper, not wax paper. You can also lightly spray the parchment paper with cooking spray before placing the peanut butter eggs on it.
Problem: The chocolate is seizing up (becoming thick and grainy).
Solution: Make sure you’re using a dry heatproof bowl and spatula for melting the chocolate. Even a tiny drop of water can cause the chocolate to seize. If it does seize, you can try adding a teaspoon of vegetable shortening or coconut oil to the chocolate and stirring until smooth.
Problem: The chocolate coating is too thick.
Solution: Make sure you’re allowing the excess chocolate to drip off the peanut butter eggs before placing them on the baking sheet. You can also thin the melted chocolate with a teaspoon of vegetable shortening or coconut oil.
Problem: The eggs are falling apart when dipping. Solution: Make sure they are very cold.
Tips and Variations
Here are some tips and variations:
Tip: For an even smoother peanut butter filling, use a food processor to combine the ingredients.
Tip: If you don’t have graham cracker crumbs, you can use crushed vanilla wafers or digestive biscuits instead.
Tip: To make these peanut butter eggs vegan, use a vegan butter substitute and make sure your chocolate is dairy-free.
Variation: Use different types of chocolate for the coating, such as milk chocolate, dark chocolate, or white chocolate.
Variation: Add other ingredients to the peanut butter filling, such as chopped nuts, mini chocolate chips, or pretzels.
Variation: Decorate the finished peanut butter eggs with different colored sprinkles, chopped nuts, or a drizzle of melted peanut butter.
Variation: Shape the filling into different shapes, such as hearts, bunnies, or footballs, for different occasions.
Variation: Instead of dipping, drizzle with chocolate.
Serving and Pairing Suggestions
These Homemade Peanut Butter Eggs are perfect for:
Serving Suggestions:
Serve them at room temperature or slightly chilled.
Serve them as a dessert or snack.
Serve them at an Easter party, a spring gathering, or any occasion.
Package them in cellophane bags and tie with ribbon for a cute and festive gift.
Pairing Suggestions:
These peanut butter eggs pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of dessert wine, such as a port or a sherry.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per peanut butter egg (assuming about 24 servings):
- Calories: Approximately 180-220
- Protein: 4-5 grams
- Fat: 12-15 grams (mostly from the peanut butter, butter, and chocolate)
- Carbohydrates: 15-20 grams
- Fiber: 1-2 grams
This is a general estimate. These Homemade Peanut Butter Eggs are a relatively rich and decadent treat. Due to the peanut butter, butter, and chocolate.
They do provide some protein and fiber (from the peanut butter and graham cracker crumbs). They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using a lower-fat peanut butter and less butter.
Print
Homemade Peanut Butter Eggs
Description
These Homemade Peanut Butter Eggs are a delicious and festive treat! I love the combination of creamy peanut butter filling and rich chocolate coating.
Ingredients
- 1 cup creamy peanut butter
- 6 Tbsp. unsalted butter, softened
- 2 cups powdered sugar
- ¾ cup graham cracker crumbs
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 16 oz. semisweet chocolate bars, chopped
- Pastel-colored sprinkles
Instructions
1. Prepare Baking Sheets:
Line 2 baking sheets with parchment paper. This will prevent the peanut butter eggs from sticking and make cleanup easier.
2. Make the Peanut Butter Filling:
To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), add the creamy peanut butter and softened butter.
Beat on medium speed until smooth and creamy, about 2 minutes.
With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract, and kosher salt.
Beat until well combined, about 1 minute. The mixture should be thick and smooth.
3. Shape the Peanut Butter Eggs:
Divide the peanut butter mixture into 1 ½ tablespoon balls.
Flatten each ball into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick.
Place the shaped peanut butter eggs on the prepared baking sheets.
4. Chill the Peanut Butter Eggs:
Chill the peanut butter eggs in the refrigerator or freezer while you melt the chocolate. This will help them to firm up and make them easier to dip.
5. Melt the Chocolate:
Fill the bottom of a medium saucepan with about 1 inch of water. Bring to a simmer over medium-high heat.
Place the chopped semisweet chocolate in a dry, heatproof bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water. This creates a double boiler.
Reduce the heat to medium-low. Place the bowl of chocolate over the simmering water.
Heat the chocolate, stirring occasionally with a dry rubber spatula, until the chocolate is mostly smooth and melted, 2 to 3 minutes.
Remove the bowl from the saucepan. Continue stirring the chocolate until the residual heat melts the remaining chocolate and the mixture is completely smooth. Return the bowl to the saucepan, if needed, to melt any remaining chunks.
6. Dip the Peanut Butter Eggs:
Using 2 forks, carefully dip the chilled peanut butter eggs into the melted chocolate, one at a time.
Allow any excess chocolate to drip off.
Carefully place the dipped egg back onto the parchment-lined baking sheet.
7. Decorate (Optional):
If desired, spoon any remaining melted chocolate into a small zip-top bag. Cut off a very small corner of the bag and drizzle the chocolate over the dipped eggs.
Or, sprinkle the eggs with colorful pastel-colored sprinkles while the chocolate is still wet.
8. Set and Enjoy:
Allow the chocolate to set completely before enjoying the Homemade Peanut Butter Eggs. This can take 30-60 minutes at room temperature, or you can speed up the process by placing the baking sheets in the refrigerator.
Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Homemade Peanut Butter Eggs journey! Summary is below.
Summary: These Homemade Peanut Butter Eggs are a delicious and festive treat made with a creamy peanut butter filling, coated in rich chocolate, and optionally decorated with sprinkles. They’re a perfect homemade alternative to store-bought peanut butter eggs.
Q&A:
Q: Can I make these peanut butter eggs ahead of time?
A: Yes, you can make these peanut butter eggs up to a week in advance. Store them in an airtight container in the refrigerator.
Q: Can I freeze these peanut butter eggs?
A: Yes, you can freeze these peanut butter eggs. Wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I’m allergic to peanuts. Can I use a different type of nut butter?
A: Yes, you can substitute the peanut butter with another type of nut butter, such as almond butter, cashew butter, or sunflower seed butter.
Q: I don’t have a stand mixer. Can I use a hand mixer? A: Absolutely, or even mix by hand.
Q: My chocolate is not melting, what do I do? A: Make sure your bowl is completely dry, and that the water is not boiling.