peanut butter eggs

Homemade Peanut Butter Eggs are loaded with peanut butter and covered in a delicious chocolate coat. They are super easy to make and are our favorite treats for Easter!

Homemade Peanut Butter Eggs

peanut butter

sugar

unsalted butter (melted)

milk

vanilla extract

salt

milk chocolate chips

shortening

Cover a cookie sheet with wax paper and set aside.

Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth.

Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumbly, which is ok.

On a lightly floured surface, roll dough in a disk about ½ inch thick. Using an egg cookie cutter, measuring cups that resemble an egg or a knife, cut the dough into egg-like shapes. Place on the prepared cookie sheet. Freeze for an hour.

Add chocolate chips and shortening to a microwave-safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it.

Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet.

Chill for 20 minutes, or until chocolate hardens. Keet in the fridge.

Serve and enjoy!

https://www.youtube.com/watch?v=OOTurjwGKnw

Homemade Peanut Butter Eggs are loaded with peanut butter and covered in a delicious chocolate coating. They are super easy to make and are our favorite treats for Easter!
Recipe: https://sweetandsavorymeals.com/homemade-peanut-butter-eggs/

You&#039;ll love these easy to make and DELICIOUS peanut butter eggs with creamy, perfectly sweet peanut butter filling dipped in chocolate.

Peanut Butter Eggs

peanut butter (smooth)

unsalted butter

water (as needed (optional))

tsp vanilla extract

semisweet chocolate

coconut oil

Cream the peanut butter and butter together with the vanilla extract.

Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.

You can drizzle in some water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.

Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you&#039;re weighing.

After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.

Place in refrigerator to chill until firm, at least 20 minutes.

Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between.  Stir to combine and set aside to cool to room temperature.

Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.

Transfer back to the baking sheet and repeat for the remaining eggs. If you&#039;re adding sprinkles then do so before the chocolate sets.  You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.

These homemade peanut butter eggs are an easy and delicious Easter treat! In my humble opinion they taste MUCH better than the Reese's Eggs you'll find in the market and they're a fun activity to do with kids at home! I love decorating easter eggs but will take the edible version any day of the week!

Recipe: https://preppykitchen.com/peanut-butter-eggs/

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These Peanut Butter Eggs are filled with creamy peanut butter and topped with milk chocolate.

butter (melted)

sugar*

refined coconut oil

Add the melted butter, peanut butter, vanilla extract, and salt to a large mixing bowl. Beat with a hand mixer on medium until combined.

Add in the powdered sugar and beat until the powdered sugar is completely worked in.

Place the peanut butter filling between two pieces of parchment paper and roll out to about 1/2 inch thickness.

Slide a cookie sheet under the parchment paper and transfer the filling to the freezer. Let freeze for 1 hour.

Once frozen, quickly cut out the eggs using a 2 1/2 inch egg cookie cutter. Place the eggs on a new piece of parchment paper or wax paper. Reroll any remaining filling and continue cutting out the eggs. If the filling becomes too soft to work with, pop it back in the freezer until firm.

Slide the cookie sheet under the parchment paper with the eggs on it and place them back in the freezer for 1 hour until frozen.

Filling

About 10 to 15 minutes before you remove the eggs from the freezer, add the milk chocolate chips and coconut oil to a double boiler. If you don't have a double boiler, you can place a large heat-proof bowl on top of a saucepan that has about an inch of simmering water in it. Don't let the water touch the heat-proof bowl.

Stir occasionally until the chocolate is completely melted and smooth. If your chocolate is still thick, add additional coconut oil 1/2 tablespoon at a time. Let it melt completely and stir in before adding more.

Remove the eggs from the freezer in small batches and dip them in the melted chocolate. Pull the eggs out of the chocolate with a fork and remove the excess chocolate by tapping the wrist that's holding the fork. Slide the bottom of the fork on the side of the heat-proof bowl to clean it off. Use a skewer to push the egg off the fork onto a piece of parchment paper or wax paper and twist the skewer as you pull it out from under the egg.

Allow the chocolate to firm up. Make it quicker by sliding the cookie sheet under the parchment paper and popping the eggs in the fridge.

Store in an airtight container in the fridge.

Coating

Homemade Keto Peanut Butter Eggs make the best healthy Easter treats. These sugar-free Easter eggs are easy to make and taste just like Reese&#39;s!

Keto Peanut Butter Eggs

tbsp peanut butter

tbsp butter

tbsp powdered sweetener ((I used Swerve))

peanut flour ((or 1/3 cup peanut flour

tsp salt

sugar-free dark chocolate, chopped

cocoa butter

Line a large baking sheet with waxed paper or parchment paper.

In a large microwave-safe bowl, melt the butter and peanut butter together on high until melted. Whisk together. Stir in the sweetener and vanilla extract until smooth.

Add the peanut flour (and protein powder, if using) and stir until well combined. The mixture should be like cookie dough. If it&#39;s too soft to roll into balls, add a little more peanut flour to firm it up.

Roll the dough into 15 balls, each about 2 inches in diameter, and place on the prepared baking sheet. Flatten each into an oval egg shape and freeze 1 hour until firm.

Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth.

Drop the frozen eggs in the chocolate and use forks to toss around to coat completely. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate.

Place the eggs back on the baking sheet. Take any excess chocolate and drizzle over the eggs decoratively. If necessary, place back in the fridge or freezer to set the chocolate.

Chocolate Coating

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Top 4 peanut butter eggs recipes from across the web

The most viewed peanut butter eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed peanut butter eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine