Chocolate-Covered Peanut Butter Eggs

Chocolate-Covered Peanut Butter Eggs

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These Chocolate-Covered Peanut Butter Eggs are perfect for your Easter celebration. They are simple to make and similar in taste to a Reese’s Peanut Butter Cup. Kid’s of all ages love them, plus they can help make them at home!

Serve Candy Eggs on a Chicken Platter

Growing up, one of my favorite candies was Reese’s Peanut Butter Cups. They are just so good. Well, folks, this recipe is a close second, plus you can make it at home for a lot less money. It uses basic ingredients you should already have, with the exception of the chocolate coating. And all you need for the egg shape is an extra large serving spoon or gravy ladle!

I like using dark chocolate melting wafers for the coating, but you may also use a combination of semi-sweet chocolate chips and white almond bark for a nice dipping experience.

This Recipe Makes 24 Chocolate Peanut Butter Eggs

This chocolate peanut butter recipe will make about 2 dozen eggs, which should serve most any family gathering at Easter. If you need more, you might try having an Easter Egg candy making party!

I first saw this recipe in a Southern Living Magazine (April 2020) but have altered it to suite my tastes. You may also do a google search to see even more peanut butter egg recipes. 

 

More Chocolate Candy Recipes

 

Ingredients for Chocolate-Coated Peanut Butter Eggs

(See the full recipe at the bottom of this post.)

  • butter
  • honey
  • brown sugar
  • creamy peanut butter
  • powdered sugar
  • vanilla extract
  • dark chocolate melting wafers
  • white chocolate, for decorating
  • decorating sprinkles (optional)

 

Instructions for Making This Recipe

Ingredients for this Recipes + ButterGather your ingredients so that you have everything close at hand on the counter or table.

Spread butter on the bottom of a 9-inch square baking pan. Place a sheet of waxed paper on a baking sheet for the chocolate candies.

 

Prepare the Peanut Butter Filling

Place butter, honey, and brown sugar in a small saucepan and heat on medium, until the butter has melted, stirring to incorporate the brown sugar, about 60 seconds.

Heat and Mix Peanut Butter Mixture Until Smooth and ShinyStir in the creamy peanut butter and continue to cook on medium until it becomes smooth and shiny, about 60-90 seconds.

If you would like a little crunch in your candy eggs, feel free to use crunchy peanut butter. 

Remove from heat and stir in the powdered sugar and vanilla extract. The mixture will be rather thick.

Transfer Peanut Butter Mixture to Prepared Baking PanTransfer the peanut butter filling to the prepared baking pan and spread to the edges, leveling it out with a spatula.

Cover and chill in the refrigerator for about 2 hours until firm.

 

Form the Peanut Butter Eggs

Lightly coat an extra large serving spoon (or gravy ladle) with baking spray. Begin scooping out the peanut butter filling, pressing it in with your fingers until there are no holes.

Use an Extra Large Serving Spoon to Form the EggsCarefully slide the filling from the spoon and place on the prepared baking sheet. Repeat with the remaining filling. Place in the refrigerator and chill for another hour so they are good and cold before coating with chocolate.

 

Coat the Eggs

When the eggs have chilled long enough, it’s time to coat them with chocolate. Place the dark chocolate melting wafers in a medium glass bowl and heat according to the package directions.

Alternately, you may use 10 oz. semi-sweet chocolate chips with 4 oz white chocolate or white almond bark. Heat in the microwave for 1-2 minutes at a time until melted, stirring after each session. This may take 3-5 minutes.

Dip Chilled Eggs in Melted ChocolateOnce the chocolate wafers are melted and smooth, remove the peanut butter eggs from the refrigerator. Begin dipping them one-by-one in the melted chocolate to cover completely. Use a fork to help you in the dipping process and gently tap against the bowl to remove any excess chocolate.

If you enjoy making your own chocolate candies at home, you might want to invest in a Chocolate Dipping Tool to make things even easier.

Place Chocolate-Covered Eggs on Prepared Pan

Place chocolate-coated eggs on the prepared baking sheet. Repeat until all of the eggs are coated. Allow the eggs to set for 10-15 minutes before finishing the decorating.

 

Decorate the Chocolate Eggs

Drizzle melted white chocolate over the eggs to make a cross or a fun design. To do this, place white chocolate in a small glass bowl and heat in microwave for 30 second increments until melted and smooth.

Decorate the Tops of the Eggs with White Chocolate

Then using a fork or a decorating tool, carefully drizzle the white chocolate over the eggs in desired designs.

Decorated Sliced Egg

Optionally, you may also decorate the freshly coated eggs with candy sprinkles before they have set up. For best results, be sure to do this after coating 2-3 eggs, as the chocolate tends to set up rather quickly. Allow the chocolate to set up completely before serving or storing.

Kids love to use candy sprinkles so this is a great way to get them involved in making these chocolate candies. 

Store peanut butter eggs in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to a month.

Serving Chocolate Peanut Butter Eggs in Spode Italian Basket

This recipe will make 22-24 chocolate-covered peanut butter eggs. Serve at a family dinner, for a church gathering, or even for an Easter Tea Party! I hope you will enjoy this recipe as much as we do. Have a blessed Easter!

See more Candy Recipes Here. Browse Chocolate Recipes Here. View Peanut Butter Recipes Here.

 

Featured Image - Recipe for Chocolate-Covered Peanut Butter Eggs

Chocolate-Covered Peanut Butter Eggs

These Chocolate-Covered Peanut Butter Eggs are perfect for your Easter celebration. They are simple to make and similar in taste to a Reese’s Peanut Butter Cup. Kid’s of all ages love them, plus they can help make them at home!
5 from 1 vote
Print Rate Pin Recipe
Course: Candies
Cuisine: American
Keyword: Creamy Peanut Butter, Dark Chocolate Melting Wafers, Ghirardella White Chocolate Baking Chips, Honey
Prep Time: 30 minutes
Refrigeration and Setting Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 24

Ingredients 
 

  • 1/3 cup butter
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 cups creamy peanut butter or chunky
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 10 oz dark chocolate melting wafers
  • 3 oz white chocolate for decorating
  • candy sprinkles optional

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
  • Spread butter on the bottom of a 9-inch square baking pan. Place a sheet of waxed paper on a baking sheet for the chocolate candies.

Prepare the Peanut Butter Filling

  • Place butter, honey, and brown sugar in a small saucepan and heat on medium, stirring until the butter has melted and the brown sugar is incorporated, about 60 seconds.
  • Stir in the creamy peanut butter and continue to cook on medium until it becomes smooth and shiny, about 60-90 seconds.
  • Remove from heat and stir in the powdered sugar and vanilla extract with a wooden spoon. The mixture will be rather thick.
  • Transfer the peanut butter filling to the prepared baking pan and spread to the edges, leveling it out with a rubber spatula.
  • Cover and chill in the refrigerator for about 2 hours until firm.

Form the Peanut Butter Eggs

  • Lightly coat an extra large serving spoon (or gravy spoon) with baking spray. Begin scooping out the peanut butter filling, pressing it in with your palms until the eggs are firm.
  • Gently slide the filling from the spoon and place on the prepared baking sheet. Repeat with the remaining filling. Place in the refrigerator and chill for another hour so they are good and cold before coating with chocolate.

Coat the Eggs

  • When the eggs have chilled long enough, it's time to coat them with chocolate. Place the dark chocolate wafers into a medium glass bowl and heat according to the package directions.
  • (Alternately, you may use 10 oz. semi-sweet chocolate chips with 4 oz white chocolate or white almond bark. Heat in the microwave for 1-2 minutes at a time until melted, stirring after each session.  This may take 3-5 minutes.)
  • Once the chocolate wafers are melted and smooth, remove the peanut butter eggs from the refrigerator. Begin dipping them one-by-one in the melted chocolate to cover completely. Use a fork (or a chocolate dipping tool) to help you in the dipping process and gently tap against the bowl to remove any excess chocolate.
  • Place chocolate-coated eggs on the prepared baking sheet. Repeat until all of the eggs are coated. Allow the eggs to set for 10-15 minutes before decorating further.

Decorate the Chocolate Eggs

  • Drizzle melted white chocolate over the eggs to give them a fun design. To do this, place white chocolate in a small glass bowl and heat in microwave for 30 second increments until melted and smooth.
  • Then using a fork or a decorating tool, carefully drizzle the white chocolate over the eggs in desired designs.
  • If desired, you may decorate with candy sprinkles before the chocolates have set. This step is optional, but kids love it! (For best results, be sure to do this after coating 2-3 eggs, as the chocolate coating tends to set up rather quickly.)
  • Allow the chocolate eggs to set up completely before serving or storing.
  • Store eggs in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to a month.
  • This recipe will make 24 chocolate-coated peanut butter eggs.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted.

Nutrition

Calories: 276kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 136mg | Fiber: 2g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 0.4mg
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