Here is an easy recipe how to make Homemade Chocolate Peanut Butter Eggs. These candy eggs are the perfect treat for Easter.
Do you like chocolate and peanut butter? Raise your hand. I do! These sweet treats are the perfect balance of chocolate and peanut butter.Jump to Recipe
This time of year, I crave some Chocolate Peanut Butter Eggs! If you like the store bought ones, you are going to love these Homemade Chocolate Peanut Butter Eggs.
Your family and friends are going to love these incredible creamy Homemade Chocolate Peanut Butter Eggs that are so much better than the store bought ones.
How To Make Homemade Chocolate Peanut Butter Eggs
Homemade Chocolate Peanut Butter Eggs
- Kitchen Aid Mixer
- Large Egg Shaped Cookie Cutter Optional
- Silicone Egg Candy Molds
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter I love Jiffy's Brand for this recipe.
- 1/4 cup butter melted
- 2 tbsp Half and Half Creamer or Milk could be substisubstituted
- 2 bag Ghirardelli milk chocolate chips 11.5 ounces each Do not use semi-sweet chocolate.
- 2 tbsp Crisco Vegetabl Shortening not the oil, use the shortening
- Beat together powdered sugar, peanut butter, and melted butter together. Slowly add in two tablespoons of half and half creamer and continue to beat until dough begins to soften. Do not over beat your dough.
- On a lightly floured surface, roll the dough out to ½” thickness. Use an egg-shaped cookie cutter of your choice to cut out the eggs. The size of your cookie cuter will determine the how many peanut butter eggs you will yield.
- Place eggs on a cookie sheet and put in the freezer for approximately 45 minutes to an hour.
- For dipping the eggs in chocolate, you will need to add 2 TBS of Crisco Shortening and two bags of milk chocolate chips into a double boiler and stir until well melted. You need to constantly stir so you do not burn the chocolate.
- Lay out along sheet of wax paper or aluminum foil enough for 12 large eggs or 24 smaller eggs.
- For the large eggs, place the cookie cutter on the wax paper and poured in some of the melted chocolate (approximately 2 tbs).
- Next carefully add the peanut butter egg on top the chocolate. I used a spatula to move the eggs. Now add two tablespoons of melted chocolate on top of the peanut butter egg.
- Carefully remove the cookie cutter and repeat until all 12 aredone. You will need to work fast because the chocolate needs to stay hot. The chocolate should flow down on the egg. If not, you can dip a knife in chocolate and cover the sides.
- Option: The silicone candy molds are the fastest way to go. You will add about a tablespoon of melted chocolate in the center of each egg in the mold. Working fast so the chocolate does not set, move the silicone mold around to evenly coat the walls and bottom of the eggs.
- Next you will need to cut you peanut butter in smalls that will fit into the mold. Drop the peanut butter egg into each mold.
- Now top the peanut butter with chocolate to completely fill the egg.
- Let this set for 2 hours or place in the refrigerator for one hour than pop them out of the mold.
- Using clear 4 x 6 cellophane treat bags, place either a large egg or a few smaller eggs and tie with grosgrain 3/8-inch color of your choice. I am using some in a beautiful turquoise color. You can also get the adhesive cellophane bags and add an Easter sticker to the front of the bag.
- It make approximately 12 large eggs or 24 smaller eggs with the silicone candy molds listed in my blog post.
Where to get the goods
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I am joining some wonderful ladies in Spring Sweets blog hop hosted by Cindy at Cloches and Lavender.
We are sharing some of our favorite Spring dessert and sweet treats with you. If you came over from From Farmhouse to Florida, thank you so much. Doesn’t Kimberly’s Orange Sunshine Bundt Cake sound amazing? Be sure to pop over to Juliet at Make Mine A Spritzer. She has an incredible Coco Loco Tequila Cupcake recipe!