Homemade Peanut Butter Eggs
Peanut Butter Eggs are an Easter candy staple. These homemade peanut butter eggs are my Grandma’s recipe with a few special ingredients that take the flavor to a new level! And with quality dipping chocolate, they are melt-in-your-mouth divine!
Servings: 24 eggs
Ingredients
- ½ cup melted butter
- ¼ cup brown sugar
- 2 cups peanut butter
- 1 Tablespoon vanilla
- ½ teaspoon salt
- 2 ½-3 cups powdered sugar start with 2 ½ cups- if too wet, add more
- 2-3 pounds Guittard Milk Chocolate A’peels (compound chocolate) or your choice of dipping chocolate
Instructions
- Place butter in a microwave-safe medium-large sized bowl. Melt in a microwave for about 1 minute. Stir in brown sugar until the sugar dissolves. Heat for an extra 30 seconds if needed to dissolve sugar.
- Add peanut butter, vanilla salt, and stir until evenly mixed.
- Add 2 ½ cups powdered sugar and stir until completely incorporated. Use a hand mixer if needed. If the mixture is too wet/sticky, add up to a ½ cup more powdered sugar.
- Roll out between two sheets of waxed paper or parchment paper until ½-¾ inch thickness.
- Freeze for 15 minutes or refrigerate for 30 minutes.
- Cut out with a 2-inch circle cookie cutter. Squeeze top half of circle until it resembles an egg. Place on parchment covered cookie sheet.
- Put back in fridge for at least 15 minutes. (Don’t freeze--see note)
- Dip in chocolate (your choice—dark, milk or white) and place on wax paper to allow the chocolate to harden. The peanut butter filling will become soft in the warm chocolate, so work quickly as you dip the peanut butter eggs.
- Decorate chocolate covered eggs as desired with drizzled melted chocolate, sprinkles, mini chocolate chips, flake salt, or royal icing.
Notes
Do not freeze after shaping the peanut butter egg and before dipping in chocolate or after you dip the eggs in chocolate, they will become weepy because of condensation inside the chocolate shell. And the shell will most likely crack—which allows the peanut butter filling to dry out.