Description
These Easter Egg Peanut Butter Candies feature a creamy peanut butter filling coated in smooth semi-sweet chocolate, perfect for a festive treat. The candies have a soft, sweet interior with a crisp chocolate shell, making them delightful for holiday celebrations or anytime you crave a homemade peanut butter chocolate confection.
Ingredients
Scale
Peanut Butter Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
- 1 teaspoon vegetable oil
- Optional: coarse sea salt or flaky sea salt, for topping
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Make the peanut butter mixture: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add the creamy peanut butter and blend for 1 minute until fully combined, ignoring small butter chunks as they will smooth out. Add the confectioners’ sugar, vanilla extract, and salt, then beat on low speed for 2 minutes until the mixture is blended but slightly soft and crumbly.
- Shape the candies: Measure roughly 1.5 tablespoons (about 1 ounce or 29 grams) of the peanut butter mixture and roll into a ball. Flatten gently and shape into an egg about 3/4 inch thick by narrowing one end with your fingers. Place on the prepared baking sheet. Repeat with remaining mixture. If the mixture becomes too soft, chill for 15 minutes or powder hands with confectioners’ sugar.
- Chill peanut butter eggs: Refrigerate the shaped eggs for at least 1 hour and up to 1 day to firm up before dipping.
- Melt chocolate coating: Just before dipping, melt the chopped chocolate and vegetable oil together in a double boiler or microwave in 20-second increments, stirring after each, until smooth. Let the chocolate cool for 6–8 minutes to prevent melting the peanut butter eggs during dipping.
- Dip peanut butter eggs: Remove eggs from the fridge one at a time, submerge in chocolate, and lift out with a fork. Tap the fork on the bowl’s edge to remove excess chocolate. Use a toothpick or second fork to slide the candy off the fork onto the parchment-lined baking sheet. If eggs soften excessively while dipping, chill the tray for 5–10 minutes and continue.
- Optional decoration: Drizzle leftover melted chocolate over the candies, reheating if needed. While the chocolate is wet, sprinkle coarse or flaky sea salt or festive sprinkles on top.
- Set the coating: Refrigerate the coated candies for 30 minutes or until the chocolate is fully set.
- Store: Layer candies between parchment or wax paper and keep in an airtight container in the refrigerator for up to 2 weeks. These taste best chilled or frozen.
Notes
- Use creamy peanut butter (not natural style) for the best texture and flavor in the filling.
- Chilling the peanut butter eggs before dipping helps them hold their shape when coated with chocolate.
- Powdering your hands with confectioners’ sugar can prevent sticking while shaping the eggs.
- Leftover melted chocolate can be used for decorative drizzles over the candies.
- Store candies in the refrigerator and consume within two weeks for best quality.
- For easier dipping, use a liquid measuring cup for melting the chocolate as its depth helps with submerging the eggs.
Nutrition
- Serving Size: 1 candy (approx. 28g)
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
