There’s something undeniably charming about creating homemade treats for special occasions, especially when they involve the delightful combination of peanut butter and chocolate. As Easter rolls around, I can’t help but think of the joy that Peanut Butter Easter Eggs bring. These indulgent little confections are not only a tasty treat but also a fun project to share with loved ones. With a bit of time and a sprinkle of creativity, you can whip up a batch that will surely impress family and friends.
These peanut butter eggs offer a perfect balance of sweet and nutty flavors, coated in a creamy chocolate shell. They make for a marvelous Easter gift or dessert centerpiece. Plus, they’re delightfully versatile! You can customize the colors, shapes, and sizes, making them as unique as you wish. Ideal for gatherings or brunches, these treats can be made ahead of time, ensuring you have plenty of time to focus on other holiday activities.
Why you’ll love these
- Simple and quick to make: With minimal prep and hands-on time, these eggs come together effortlessly.
- Decadent flavor: The rich peanut butter center pairs wonderfully with the sweet chocolate coating.
- Make-ahead option: You can prepare these ahead of time and store them, making your holiday less stressful.
- Fun for the family: Kids love helping with these, from mixing to decorating!
- Customizable: Change colors with different food dyes or sprinkles for creative flair.
“Tastes incredible and so simple to make.”
How this recipe comes together
Making Peanut Butter Easter Eggs involves combining simple ingredients to form a creamy peanut butter filling, shaping that filling into eggs, and then coating them with melted white chocolate. The process is straightforward and can be done in just a few steps! Once dipped and decorated, allow them to set in the fridge. You’ll be left with delicious, homemade chocolate-covered eggs that are sure to impress everyone.
What you’ll need for Peanut Butter Easter Eggs
- 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 use 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: Use creamy peanut butter for a smooth center; crunchy offers a delightful texture variation.
- Maple syrup: Agave syrup or honey makes a great alternative.
- Almond flour: Can be replaced with any nut flour or all-purpose flour based on dietary needs.
- White chocolate: Feel free to use dark or milk chocolate to adjust sweetness and flavor.
Step-by-step instructions
Creating these delightful eggs is simpler than you might think. Here’s how to make your Peanut Butter Easter Eggs:
- In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
- Portion the peanut butter filling into 2-tablespoon amounts. Roll each portion into a ball using your hands, then shape the ball into an oval (egg-shaped).
- Place the molded 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.
- Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted.
- Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired. Pour the melted chocolate into a short drinking glass or a similar vessel for easier dipping.
- Coating the eggs works best when they are semi-frozen. This ensures the white chocolate coating firms quickly so it doesn’t pool when you set it down.
- Stick a toothpick in the bottom of an egg, then dip it in the white chocolate. Let the excess chocolate drip off.
- Wait until the white chocolate is mostly hardened, then return the coated egg to the parchment paper and immediately remove the toothpick. If you wait too long to remove the toothpick, the chocolate coating may crack.
- To make the speckles, dip a pastry brush into the cocoa powder/water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the eggs to create speckles. (Note: this can get messy, so wear an apron!)
- Refrigerate until the chocolate completely dries (~10 minutes).
Pro Tip:
To ensure the chocolate coating adheres properly to the eggs, keep them semi-frozen during the coating process. This helps prevent the coating from pooling when the eggs are set down.
Helpful cooking tips
- Chilling is key: Allow the eggs to chill in the fridge after shaping but before coating. This helps maintain their form.
- Visual cues: When the chocolate is glossy while melting but becomes dull after dipping, it’s ready for chilling.
- Cleanup: Using parchment paper for both freezing and setting can save time on cleaning up!
Best ways to enjoy it
These Peanut Butter Easter Eggs can be a delightful addition to any Easter brunch table. Serve them alongside fresh fruit, a colorful salad, or even a charcuterie board. They can also be presented in decorative baskets for gift-giving or added to goodie bags for kids. Their eye-catching colors and delightful presentation make them a fun centerpiece.
How to store & freeze
Store the Peanut Butter Easter Eggs in an airtight container in the fridge for up to a week. You can also freeze them; just layer them between parchment paper in a container and keep them in the freezer for up to three months. Thaw them in the fridge before serving for a quick treat!
How to fix common issues
If your peanut butter eggs are dry, consider adding a little more peanut butter or maple syrup to rehydrate them. If the chocolate coating isn’t smooth, check the melting temperature; it might need to be heated slightly more. For eggs that turn out too sweet, a sprinkle of sea salt on the chocolate can help balance the flavors.
Creative twists
Try different nut butters like almond or cashew for a unique flavor profile. You might also experiment with flavored extracts, such as almond or hazelnut, to enhance the chocolate and peanut butter flavors. Adding a layer of crushed nuts or sprinkles on top of the chocolate before it sets can add texture and visual appeal.
Common questions
Can I use different types of chocolate for the coating?
Yes! While white chocolate is a classic choice, you can use dark chocolate or milk chocolate for a richer flavor. Just ensure that the chocolate is suitable for melting.
How do I make these vegan-friendly?
Use a plant-based chocolate for the coating and maple syrup as a sweetener, ensuring that all ingredients are dairy-free.
What’s the best way to shape the eggs?
After rolling the balls, use your palms to elongate them slightly into an oval shape. Practice makes perfect—you’ll find the right technique that works for you!
Can I add fillers to the peanut butter filling?
Absolutely! Feel free to mix in mini chocolate chips, crushed pretzels, or even dried fruit to add extra layers of flavor and texture to your Peanut Butter Easter Eggs.
What’s the nutritional content of these eggs?
The nutritional content can vary based on the ingredients used and portion sizes. Homemade treats generally allow for good control over the ingredients, catering to dietary preferences.
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.
- Portion the peanut butter filling into 2-tablespoon amounts. Roll each portion into a ball using your hands, then shape the ball into an oval.
- Place the molded 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.
- Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well in between until fully melted.
- Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired. Pour the melted chocolate into a vessel for easier dipping.
- Stick a toothpick in the bottom of an egg, then dip it in the chocolate. Let excess chocolate drip off.
- Wait until the chocolate is mostly hardened, then return the coated egg to the parchment paper and remove the toothpick.
- To create speckles, flick the cocoa mixture over the eggs with a pastry brush.
- Refrigerate until the chocolate completely dries (about 10 minutes).