Peanut Butter Easter Eggs covered in Chocolate.
- 1/2 cup or 120 grams creamy peanut butter
- 2 tbsp or 30 grams unsalted butter
- 1 tablespoon brown sugar
- 1 cup or 100 grams sifted powdered sugar
- 1 teaspoon vanilla extract (optional)
- 10 ounces chocolate melting wafers
- 1 teaspoon liquid coconut oil
- Sprinkles of your choosing for decorations
- Using a mixer, combine the unsalted butter with the peanut butter until smooth.
- Add the brown sugar and vanilla (if using them) and mix until combined.
- Add the powdered sugar (icing sugar) in two additions mixing until no white streaks or lumps of white sugar appear in the bottom of the bowl. Scrape down your sides with a rubber spatula to make sure everything is combined.
- Mixture will be a bit crumbly as notated in the photo above. Don’t worry because it will come together when you shape the eggs.
- Scoop out a tablespoon of egg mixture and roll it around in your hands. Pat it down and form it into the shape of an egg. Lay it on the prepared sheet pan lined with parchment paper. If the eggs leave a mess on your hands, return the egg to the bowl and mix in a little more powdered sugar. The eggs should not leave a mess on your hands if they have the proper amount of sugar in them.
- Once all of your eggs are shaped, pop them in the fridge. While they chill (about 15 minutes), melt your chocolate melts. I used a chocolate pot and chocolate melts so it was as easy as putting the wafers in the pot and turning it on. Add a little coconut oil at the beginning so it incorporates well. When everything is melted, stir until smooth. Remove the pot from the heat unit and allow it to cool off for 5 or 10 minutes.
- Take chilled eggs and using your fingers to hold them, dip only the bottoms into the chocolate. Once dipped put them back on the parchment lined pan, chocolate side down. Don’t worry. They won’t stick. When everybody’s bottom has been dipped, pop them back into the fridge for another 5 minute cool down.
- Set up the grate or a cooling rack would also work. Place chilled, bottom dipped eggs on the grate and pour the remaining melted chocolate over the top. Sprinkle the sprinkles right away, because the melts set up really fast.
- When all are covered and decorated, return to the fridge for about an hour.
- Serve right away! They can be kept in an air tight container in the refrigerator for a week or so, but I’m sure they won’t last that long.
I wrote this recipe using my own chocolate pot or candy melt pot, so if you don’t have one, use your preferred method of melting chocolate. But if I were you, I would use this recipe as the perfect excuse to get one of those chocolate pots right away.
Since we are going shopping anyway, pick up a digital food scale. Just do it. It makes your baking life 100% easier and more accurate. Once you switch to doing this, you will wonder why you waited so long.
This is not the time for the fancy peanut butter that has the oil floating on top. (why does it do that?) Use a garden variety, kid friendly, creamy version for this.
I used a 1 tablespoon cookie scoop to measure my eggs. I was able to get 9 out of this batch. But you could easily half those and wind up with 18 smaller eggs from this recipe.
This recipe is adapted from Sugar Spun Run. Sam is amazing.