Chocolate-covered peanut butter eggs with a hard chocolate shell on the outside and a soft peanut butter interior inside are rich, sweet, and delicious.
- 1/4 cup butter, softened to room temperature
- 1 and 1/2 cups creamy peanut butter (not natural)
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 12 ounces milk chocolate or dark chocolate, coarsely chopped (about 3 cups chocolate chips)
- 1 tablespoon vegetable oil (coconut oil)
- salt flakes (optional, to sprinkle on top)
- In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and creamy, about 1-2 minutes.
- Add the peanut butter and beat to incorporate, about 1 minute.
- Add in confectioners’ sugar and vanilla extract and beat on low until combined, about 1 minute. The dough will be crumbly.
- Take 1 tablespoon of dough and shape it into a ball. If you are finding the dough too dry and crumbly to do this, then beat in 1-2 tablespoons of water on low speed until combined. It should now be easier to work with but should still be soft and crumbly.
- Once shaped into a ball, use the palm of your hand to flatten it slightly into a disc. Then use your hands to shape into an egg, with the bottom being wider than the top.
- Transfer the shaped eggs to large half sheet baking pan lined with parchment paper. Allow the eggs to set and harden in the refrigerator for 1 hour.
- Once set, you are ready to melt the chocolate. Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips with vegetable oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate and vegetable oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Use a fork to carefully dip each chilled egg into melted chocolate. Tap the edge of the bowl to remove any excess chocolate and place the coated eggs back onto the lined baking sheet. You can also use a spoon to help coat the eggs with chocolate.
- Transfer the coated eggs back to the fridge to slightly set for 5 minutes. Then use any excess melted chocolate and drizzle over the eggs in a diagonal motion to add texture. Place back into the fridge to set completely, about 30 minutes.
- Sprinkle with salt flakes on top (optional).
How to store: Keep any leftover chocolate peanut butter eggs in an airtight container in the refrigerator for up to 1-2 weeks. They will also keep at room temperature for up to 4-5 days, but if they get too warm, they will melt.
Customize the design: Want to get more creative with your peanut butter eggs? Add a drizzle of white chocolate — or use food coloring to dye the white chocolate with pretty pastel colors and create fun easter egg designs! Don’t be afraid to whip out the rainbow sprinkles, crushed pretzels, or Oreo cookie dust for added texture.
How to make tempered chocolate: If you want your eggs to be extra shiny, you’ll need to make tempered chocolate. You’ll want to use the stovetop method for this. Melt the chocolate and allow it to cool slightly, then melt it again. The result will be shiny eggs that glisten in the sunlight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Candy
- Method: No Bake
- Cuisine: American
Keywords: peanut butter eggs, peanut butter chocolate eggs, chocolate covered peanut butter eggs, peanut butter easter eggs