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Easter Egg Peanut Butter Candies Recipe

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4.3 from 11 reviews

These Easter Egg Peanut Butter Candies are a delightful homemade treat with a creamy peanut butter filling coated in smooth semi-sweet chocolate. Perfect for Easter celebrations or as a sweet snack, these candies combine the rich flavors of butter, peanut butter, and chocolate for a melt-in-your-mouth experience.

Ingredients

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

  1. Prepare the workspace: Line a large baking sheet with parchment paper or a silicone baking mat and set aside to keep the candies from sticking.
  2. 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 creamy and smooth, about 2 minutes. Add the creamy peanut butter and continue beating until combined, about 1 minute. Add confectioners’ sugar, vanilla extract, and salt, then beat on low speed for 2 minutes until fully combined. The mixture will be soft and somewhat crumbly.
  3. Shape the peanut butter eggs: Measure 1.5 tablespoons (approximately 1 ounce or 29 grams) of the peanut butter mixture and roll into a ball. Flatten the ball between your palms and shape it into an egg form about 3/4-inch thick by narrowing one end with your fingers. Place the eggs on the prepared baking sheet. If the mixture is too soft to handle, chill for 15 minutes or dust your hands with confectioners’ sugar to prevent sticking.
  4. Chill the shaped eggs: Refrigerate the peanut butter eggs for at least 1 hour or up to 1 day to firm up before coating.
  5. Prepare the chocolate coating: Melt the coarsely chopped semi-sweet chocolate and vegetable oil together using a double boiler or microwave in 20-second increments, stirring until smooth. Allow the melted chocolate to cool slightly for 6–8 minutes to avoid melting the peanut butter eggs when dipping.
  6. Dip the eggs in chocolate: Remove the peanut butter eggs from the refrigerator. Submerge each egg one at a time into the melted chocolate, then carefully lift out using a fork. Gently tap the fork on the bowl to remove excess chocolate. Use a toothpick or a second fork to slide the dipped candy onto the baking sheet. If the eggs soften or lose shape, refrigerate for 5–10 minutes and try again.
  7. Decorate: If desired, drizzle leftover melted chocolate over the coated candies and sprinkle with coarse or flaky sea salt or sprinkles while chocolate is still wet.
  8. Set the chocolate: Refrigerate the coated candies for 30 minutes or until the chocolate is completely set.
  9. Store the candies: Layer the peanut butter eggs between parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. For best taste, enjoy them chilled or frozen.

Notes

  • Use creamy peanut butter (not natural) for the best texture and flavor.
  • Chilling the peanut butter mixture helps in shaping the eggs more easily if the mixture becomes too soft.
  • Melting chocolate and oil together creates a smooth coating that is easier to dip.
  • Let the melted chocolate cool slightly before dipping to prevent melting the peanut butter eggs.
  • Store candies in the refrigerator to maintain shape and freshness.
  • Optional sea salt on top adds a nice contrast to the sweet chocolate.

Find it online: https://simpleplatter.com/easter-egg-peanut-butter-candies-recipe/