Peanut Butter Easter Eggs are a delightful treat that combines the creamy goodness of natural peanut butter with a sweet, chocolatey coating. This recipe is perfect for springtime gatherings or simply to satisfy your sweet tooth. The combination of peanut butter and chocolate is timeless, and these homemade eggs can rival any store-bought candy, offering a fresher and more flavorful bite.
The texture of these treats is smooth and rich, while the speckled white chocolate exterior adds a fun and whimsical touch. They’re not just delicious; they’re easily customizable, too! You can tone down the colors or add your own playful designs to make them perfect for any occasion. Let’s jump into how to make these delicious Peanut Butter Easter Eggs!
Why you’ll love this
- Quick and easy to make, perfect for last-minute desserts.
- No baking required, which means fewer dishes to clean.
- A delicious blend of flavors and textures in every bite.
- Great for customizing with colors or toppings for any occasion.
- Can be made ahead of time and stored for later enjoyment.
"These Peanut Butter Easter Eggs taste amazing and are simple to prepare."
Step-by-step overview
This recipe comes together by mixing the peanut butter filling ingredients, shaping them into egg forms, and then dipping them in white chocolate. After freezing briefly to set the shapes, the fun part begins: coating them in colorful white chocolate and adding festive speckles.
Key ingredients
- 1 1/4 cup natural, runny peanut butter (no sugar added)
- 1/4 cup maple syrup
- 1/4 cup powdered sugar
- 1/3 cup almond flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 8 ounces white chocolate melting wafers
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder (or a 2:1 ratio of any blue and green food dye)
- For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Ingredient notes & swaps
- Peanut Butter: Make sure to use natural peanut butter without added sugar for the best flavor.
- Sweeteners: You can substitute maple syrup with honey if desired for a different flavor.
- Nut-Free Options: Substitute almond flour with oat flour or gluten-free flour if needed.
- Allergen Alert: Contains peanuts; make sure to inform guests or those with allergies.
How to make it
To prepare these tasty treats, follow these simple steps:
In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined. The mixture should be smooth and slightly firm, allowing it to hold its shape when formed.
Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball using your hands, then gently shape the ball into an oval, resembling an egg shape.
Place the shaped eggs onto a parchment paper-lined baking sheet and freeze while you prepare the chocolate coating.
In a small bowl, whisk together the cocoa powder and water and set aside for later use to create speckles.
In a microwave-safe bowl, combine the white chocolate melting wafers and coconut oil. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Be careful not to overheat.
Whisk in the spirulina and matcha (or desired food coloring) and adjust the colors until you’re satisfied. Pour this melted chocolate into a tall, narrow container for easy dipping.
Coating the eggs works best when they are semi-frozen. This helps the chocolate firm up quickly and prevents pooling.
Stick a toothpick in the bottom of an egg, dip it into the white chocolate, and let the excess chocolate drip off.
Wait until the white chocolate is mostly hardened, then return it to the parchment paper and carefully remove the toothpick. If you wait too long to remove the toothpick, the chocolate coating may crack.
To create speckles, dip a pastry brush into the cocoa powder/water mixture. Holding it approximately 8 inches above the baking sheet, flick the tip of the brush over the eggs to create a speckled effect. This can get messy, so consider wearing an apron!
Refrigerate the eggs until the chocolate dries completely, approximately 10 minutes.
Helpful cooking tips
- If you want to avoid mess while decorating, place parchment paper underneath your working area.
- Make sure to keep your eggs semi-frozen to achieve the best coating results.
- If the white chocolate hardens too much while dipping, reheat it briefly in the microwave until it reaches the right consistency again.
- When creating the speckles, practice flicking over a spare piece of parchment to gauge your technique before moving to the eggs.
- Allow the completed eggs to dry thoroughly to ensure the chocolate coating doesn’t smudge when handling.
Serving suggestions
For a lovely presentation, arrange the Peanut Butter Easter Eggs on a festive platter, perfectly showcasing their colors. You can complement these treats with a sprinkle of shredded coconut or colorful sprinkles scattered around the base as decoration. These candies are delightful as standalone treats but also pair well with coffee or tea for a complete dessert experience.
Storage & reheating tips
Store any leftover Peanut Butter Easter Eggs in an airtight container in the refrigerator. They should stay good for about a week. If you’d like to enjoy them longer, you can freeze the eggs before dipping them in chocolate. Just place them in a sealed bag, and they’ll last up to three months. Allow them to thaw slightly before coating.
Troubleshooting
- Eggs too soft: If your peanut butter mixture is too soft to hold shape, consider adding a touch more almond flour.
- Chocolate too thick: If your melted chocolate is too thick, add a bit more coconut oil to smooth it out before dipping.
- Speckles not showing: If the speckles are faint, try using a brighter cocoa mixture for better visibility.
- Cracked coating: If the chocolate cracks upon removing the toothpick, ensure you remove it while the chocolate is still slightly soft.
Recipe variations
You can play around with flavor profiles and colors in these Peanut Butter Easter Eggs. For instance, adding 1/4 teaspoon of peppermint extract will provide a refreshing twist. Alternatively, you can substitute almond flour with crushed graham crackers for a chewier texture. Instead of using food dyes, consider rolling them in colored coconut for a fun, textured look.
Common questions
Can I use a different kind of nut butter?
Yes! Feel free to substitute peanut butter with almond, cashew, or sunflower seed butter to cater to your taste or dietary needs.
How do I prepare these ahead of time?
You can make the peanut butter filling in advance and shape the eggs. Store them in the freezer until you’re ready to coat them, keeping the preparation process simple and less time-consuming.
What can I do with leftover chocolate?
Leftover chocolate can be poured into silicone molds, mixed with nuts or dried fruit, or simply dipped into with your favorite snacks for an easy chocolate treat.
Can I use dark chocolate instead?
Absolutely! Dark chocolate can be a delicious alternative for dipping, giving the eggs a unique twist and richer flavor.
How should I store the Peanut Butter Easter Eggs if I live in a warm climate?
If you live somewhere warm, it’s best to store them in the refrigerator to maintain their shape and prevent melting. Consider serving them chilled for an extra refreshing bite!
Peanut Butter Easter Eggs
Ingredients
Method
- In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined. The mixture should be smooth and slightly firm.
- Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball and shape into an oval, resembling an egg.
- Place the shaped eggs onto a parchment paper-lined baking sheet and freeze while preparing the chocolate coating.
- In a small bowl, whisk together the cocoa powder and water and set aside for later use to create speckles.
- In a microwave-safe bowl, combine the white chocolate melting wafers and coconut oil. Microwave in 15-20 second intervals, stirring well until fully melted.
- Whisk in the spirulina and matcha, adjusting the colors to satisfaction. Pour this melted chocolate into a tall container for dipping.
- Stick a toothpick in an egg, dip into the white chocolate, and let excess chocolate drip off.
- Wait until the white chocolate is mostly hardened, then return to parchment paper and carefully remove the toothpick.
- For speckles, dip a pastry brush into the cocoa powder mixture and flick over the eggs from about 8 inches above.
- Refrigerate the eggs until chocolate dries completely, approximately 10 minutes.