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Creamy Chocolate Peanut Butter Easter Eggs

chocolate peanut butter Easter eggs - featured image
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These homemade Easter eggs feature a silky chocolate shell and a creamy peanut butter center, making them a nostalgic, crowd-pleasing treat for spring celebrations. Quick and easy to prepare, they’re perfect for gifting, brunch, or a sweet family tradition.

Ingredients

Scale
  • 1 cup creamy peanut butter (Jif or Skippy recommended; avoid natural peanut butter)
  • 1/4 cup unsalted butter, softened (or vegan butter for dairy-free)
  • 2 tablespoons milk (dairy, almond, or oat)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar, sifted (add more if mixture is too sticky)
  • 1/4 teaspoon salt
  • 2 cups semisweet or milk chocolate chips
  • 2 teaspoons coconut oil or shortening
  • Sprinkles, colored sugar, or mini candies (optional, for decoration)
  • 1/4 cup white chocolate chips, melted (optional, for drizzle)

Instructions

  1. In a large mixing bowl, combine peanut butter, softened butter, and vanilla extract. Blend with a hand mixer or wooden spoon until smooth, about 1 minute.
  2. Add milk and salt; beat again to incorporate.
  3. Gradually add powdered sugar, mixing on low after each addition, until a soft, moldable dough forms. Adjust with more powdered sugar or milk as needed.
  4. Scrape down the bowl and bring the dough together with your hands.
  5. Line a baking sheet with parchment or wax paper. Scoop tablespoon-sized portions and shape into eggs. Place on the sheet.
  6. Chill shaped eggs in the freezer for 15-20 minutes.
  7. Meanwhile, melt chocolate chips and coconut oil/shortening in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, use a double boiler.
  8. Using a fork, dip each chilled egg into melted chocolate, turning to coat. Let excess drip off and return to the baking sheet.
  9. Decorate with sprinkles or drizzle with melted white chocolate while coating is wet.
  10. Let eggs set at room temperature for 30 minutes or refrigerate for 10-15 minutes.
  11. Transfer set eggs to a serving plate or airtight container. Enjoy immediately or store for later.

Notes

Chill the filling before dipping for best results. Work in batches to keep eggs firm. Use any chocolate type for coating. For nut-free, use sunflower seed butter. Store in fridge up to 2 weeks or freeze up to 3 months. Decorate immediately after dipping for best adhesion. Imperfections add homemade charm.

Nutrition

Keywords: Easter, chocolate, peanut butter, homemade candy, spring dessert, festive treats, easy recipe, kid-friendly, gluten-free option, vegan option

Find it online: https://elvafood.com/creamy-chocolate-peanut-butter-easter-eggs-recipe-easy-homemade-festive-treats/