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Easter Egg Peanut Butter Candies Recipe

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These Easter Egg Peanut Butter Candies are a delightful homemade treat featuring a smooth and creamy peanut butter filling coated in rich semi-sweet chocolate. Perfect for holiday celebrations or any time you crave a sweet, nutty indulgence, these candies combine simple ingredients with easy preparation steps to create festive, bite-sized delights.

Ingredients

Scale

Peanut Butter Filling

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter (not natural style)
  • 2 and 1/2 cups (300g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Chocolate Coating

  • 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
  • 1 teaspoon vegetable oil
  • Optional: coarse sea salt or flaky sea salt, for topping

Instructions

  1. Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside for the peanut butter eggs to rest on.
  2. Make peanut butter mixture: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes. Add creamy peanut butter and beat until combined, about 1 minute. Add confectioners’ sugar, vanilla extract, and salt; beat on low speed for 2 minutes until blended. The mixture should be soft and slightly crumbly.
  3. Shape peanut butter eggs: Measure about 1.5 tablespoons (29g) of the peanut butter mixture and roll into a ball. Flatten it between your palms and narrow one end to form an egg shape about 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining mixture. If too soft to handle, chill for 15 minutes or dust hands with confectioners’ sugar.
  4. Chill eggs: Refrigerate the shaped peanut butter eggs for at least 1 hour or up to 1 day to firm up.
  5. Melt chocolate coating: During the last few minutes of chilling, melt the coarsely chopped semi-sweet chocolate and vegetable oil together using a double boiler or microwave in 20-second increments, stirring until smooth. Allow the chocolate to cool slightly for 6–8 minutes before dipping.
  6. Dip eggs in chocolate: Remove eggs from refrigerator. Submerge one egg at a time into melted chocolate using a fork, then lift and gently tap the fork on the bowl’s edge to remove excess chocolate. Use a toothpick or a second fork to slide the coated egg onto the baking sheet. If eggs soften, refrigerate for 5–10 minutes before continuing.
  7. Decorate and set: Drizzle leftover melted chocolate over the coated candies if desired, or sprinkle each with coarse or flaky sea salt or festive sprinkles while the chocolate is still wet.
  8. Chill to set: Refrigerate the coated candies for 30 minutes or until the chocolate has completely set.
  9. Store candies: Layer candies between parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. They taste best chilled or even frozen.

Notes

  • If the peanut butter mixture becomes too soft, chilling it briefly helps maintain shape during rolling.
  • Using a liquid measuring cup to melt chocolate makes dipping easier due to its depth and shape.
  • Chilling the eggs before dipping keeps them firm and prevents melting when coated with warm chocolate.
  • Add a sprinkle of sea salt or festive sprinkles for extra flavor and decoration before the chocolate sets.
  • These candies can be stored in the fridge or freezer and are perfect for make-ahead gifting or holiday treats.

Keywords: Easter candy, peanut butter candies, homemade peanut butter eggs, chocolate coated peanut butter, holiday treats, festive candy recipe

Find it online: https://dinewithdylan.com/easter-egg-peanut-butter-candies-recipe/