Description
Peanut butter chocolate eggs blend creamy richness with indulgent chocolate coating. Rich Pennsylvania Dutch flavors shine through this homemade confection that delights chocolate and peanut butter enthusiasts seeking sweet comfort.
Ingredients
Scale
Peanut Butter Chocolate Eggs
Main Ingredients:
- 1.5 cups (360 milliliters) creamy peanut butter
- 3 cups (360 grams) powdered sugar
Binding Ingredients:
- 0.25 cup (60 grams) unsalted butter, melted
- 2 tablespoons (30 milliliters) milk
Coating and Decoration:
- 1 cup (170 grams) mini chocolate chips
- 12 ounces (340 grams) milk chocolate chips
Optional Decoration:
- Blue candy melts
- Yellow candy melts
- Pink candy melts
Instructions
- Combine powdered sugar, creamy peanut butter, melted unsalted butter (56 grams or ), and whole milk in a medium mixing bowl, stirring until ingredients form a smooth, cohesive mixture.
- Gently fold mini chocolate chips into the peanut butter dough, distributing them evenly throughout the mixture.
- Dust a clean work surface with a light layer of all-purpose flour to prevent sticking.
- Roll the peanut butter dough to approximately 1/4 inch (0.6 centimeters) thickness using a rolling pin, ensuring uniform consistency.
- Press an egg-shaped cookie cutter into the rolled dough, carefully transferring each cut egg to a parchment-lined baking sheet.
- Place the prepared egg shapes in the freezer for precisely 60 minutes to firm and solidify.
- Melt milk chocolate chips using a double boiler or microwave, stirring occasionally to achieve a smooth, glossy texture.
- Remove frozen peanut butter eggs from the freezer and individually dip each into the melted chocolate, using a fork to ensure complete and even chocolate coverage.
- Carefully transfer chocolate-coated eggs onto fresh parchment paper, allowing excess chocolate to drip off.
- Refrigerate the eggs for 15-20 minutes until chocolate coating has completely set and hardened.
- Optional: Decorate with melted white or colored candy melts by transferring the melted coating into a small piping bag or resealable plastic bag with a tiny corner snipped off.
Notes
- Chill the mixture thoroughly before shaping to ensure firm, easy-to-handle consistency.
- Use parchment paper for clean, mess-free chocolate dipping and quick cleanup.
- Mini chocolate chips add delightful texture and surprise bursts of chocolate in each bite.
- Freezing the eggs helps chocolate coating adhere smoothly and set faster.
- Work quickly when dipping eggs in chocolate to prevent uneven coating and maintain a glossy finish.
- Customize decorations with colorful candy melts for festive, personalized Easter treats.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snacks, Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg