Dark chocolate enswathes a sweet peanut butter filling in this peanut butter easter egg recipe. These bitesize snacks are such fun for the Easter table.
The filling is made with smooth peanut butter, icing sugar and a touch of butter and milk, and I test the filling repeatedly to make sure it's not only delicious, but also easy to work with - no one wants their hands covered in peanut butter!
To make these peanut butter easter eggs, you'll start by mixing of the filling ingredients and popping them in the fridge to set.
After that, it's rolling time! I like to use a little ice cream scoop to get even hunks of the peanut butter filling, then form them into egg shapes with my hands. I've included tips on how to do this below, and if you don't mind a bit more mess, you should definitely get the kids involved.
Once shaped, the eggs go in the fridge to chill.
For the chocolate, I've given you two options, depending on whether you want to 'temper' the chocolate or not. Tempering is where you warm, cool and warm the chocolate to specific temperatures to ensure that when it sets, it's crisp, well-set and shiny.
If you've ever coated something in chocolate and found it stays quite soft and dull when cooled, that's because it wasn't tempered.
I'll stress, you do not have to temper chocolate for this recipe, but if you want it really nice and glossy, it's an extra step worth taking.
When your chocolate is ready, you'll dip each peanut egg into the chocolate in turn, then dust with sprinkles before leaving to set. The results are so cute!
If you'd like to make this fun and tasty peanut butter easter egg recipe, all the instructions are below, including step-by-step photos to help you along the way.
Ingredients
- 225 g (1¾ cups) icing sugar (powdered sugar)
- 225 g (8 oz) smooth peanut butter processed not natural
- 35 g (2 tbsp + 1 tsp) slightly salted butter
- 3 tbsp milk
- 175 g (6 oz) dark chocolate (bittersweet)
- 25 g (⅛ cup) sprinkles pastels work well for Easter
Instructions
Make the peanut butter filling
Sieve the icing sugar into a bowl. Add the peanut butter, butter and milk.
Mix together - an electric whisk works well for this - until you have a stiff, even mixture.
Cover and place in the refrigerator for 30 minutes to firm up.
Take small scoops (mine weighed about 25g / 0.9 oz each) and roll into oblongs.
Next, pinch one end of each one to form into egg shapes.
Place on a lined tray and place in the freezer for 15 minutes to firm up.
Melt the chocolate
If you're tempering your chocolate (see notes) then read on. If not, simply melt your dark chocolate in the microwave in 15 second blasts and move on to coating steps
To temper the chocolate, put two thirds of the chocolate in a bowl and place over a pan of barely simmering water. The bottom of the pan mustn’t touch the water.
Heat until the chocolate is melted and reaches a temperature of 45C (113F). I have an infrared thermometer, but a Thermapen or similar will work well too.
Immediately remove the bowl from the heat and add the reserved chocolate. Stir gently until the chocolate has melted.
When the temperature reaches 27C (80F), place the bowl back on the pan and heat until the temperature reaches 32C. (90F) Immediately remove from the heat.
Coat the peanut butter eggs
Use a fork to hold each peanut egg and dip it into the chocolate. Shake off any excess and place back on the tray.
Before the chocolate sets, scatter the sprinkles on top.
Once set, serve and enjoy.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Peanut Butter Easter Eggs Recipe
Peanut Butter Easter Eggs Recipe
Ingredients
- 225 g (1¾ cups) icing sugar (powdered sugar)
- 225 g (8 oz) smooth peanut butter processed not natural
- 35 g (2 tbsp + 1 tsp) slightly salted butter
- 3 tbsp milk
- 175 g (6 oz) dark chocolate (bittersweet)
- 25 g (⅛ cup) sprinkles pastels work well for Easter
Instructions
Make the peanut butter filling
- Sieve the icing sugar into a bowl. Add the peanut butter, butter and milk, then mix together - an electric whisk works well for this - until you have a stiff, even mixture.
- Cover and place in the refrigerator for 30 minutes to firm up.
- Take small scoops (mine weighed about 25g / 0.9 oz each) and roll into oblongs. Next, pinch one end of each one to form into egg shapes.
- Place on a lined tray and place in the freezer for 15 minutes to firm up.
Melt the chocolate
- If you're tempering your chocolate (see notes) then read on. If not, simply melt your dark chocolate in the microwave in 15 second blasts and move on to coating steps
- To temper the chocolate, put two thirds of the chocolate in a bowl and place over a pan of barely simmering water. The bottom of the pan mustn’t touch the water.
- Heat until the chocolate is melted and reaches a temperature of 45C (113F). I have an infrared thermometer, but a Thermapen or similar will work well too.
- Immediately remove the bowl from the heat and add the reserved chocolate. Stir gently until the chocolate has melted.
- When the temperature reaches 27C (80F), place the bowl back on the pan and heat until the temperature reaches 32C. (90F) Immediately remove from the heat.
Coat the peanut butter eggs
- Use a fork to hold each peanut egg and dip it into the chocolate. Shake off any excess and place back on the tray.
- Before the chocolate sets, scatter the sprinkles on top.
- Once set, serve and enjoy.
Notes
Nutrition
More Easter recipes to try
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