Description
Creamy peanut butter and rich chocolate come together in these bite-sized Peanut Butter Eggs, a simple homemade candy perfect for gifting or snacking.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
12 oz (340g) chocolate chips or melting chocolate (milk, dark, or semi-sweet)
Optional: pinch of salt
Instructions
- In a bowl, mix the creamy peanut butter, softened butter, vanilla extract, and optional pinch of salt until smooth.
- Gradually add powdered sugar until the dough is firm but pliable.
- Roll the dough into small egg shapes, about 1.5 inches long, and place on a parchment-lined baking sheet.
- Freeze or refrigerate the shaped eggs for at least 30 minutes to firm up.
- Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth.
- Using a fork or dipping tool, coat each peanut butter egg in melted chocolate, then return to parchment paper.
- Refrigerate the dipped eggs for about 1 hour or until the chocolate coating is firm.
Notes
Customize the chocolate type: milk, dark, or semi-sweet.
Add chopped peanuts or crushed pretzels for crunch.
Use sugar-free sweetener instead of powdered sugar for a sugar-free version.
Add cinnamon or almond extract for flavor variations.
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
Let frozen eggs thaw in the fridge for 30 minutes before serving.
Natural peanut butter may require adjusting powdered sugar due to oiliness.
Use dairy-free butter and vegan chocolate chips to make the recipe vegan or dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Candy, Dessert, Snack
- Method: No-bake, Chilling, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 egg (approximate)
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
