April Recipe
Easter Peanut Butter Eggs
Store shelves may be packed with pastel Easter candies, but nothing beats homemade peanut butter eggs. Every year, peanut butter fans celebrate the extra filling these eggs offer compared to classic peanut butter cups. This homemade version takes it up a notch with even more peanut butter goodness! Plus, they double as a fun Easter activity for kids—shaping the filling into eggs (or close enough) and decorating with colorful sprinkles or a pinch of salt. Bring a batch to your Easter gathering, and they’ll be gone before the egg hunt even starts!
Time: 2 hours | Yield: 18-22 Servings
Ingredients
- 1 cup creamy peanut butter
- 6 Tbsp. unsalted butter, softened
- 2 cups powdered sugar
- 3/4 cup graham cracker crumbs
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 16 oz. semisweet chocolate bars, chopped
- Pastel-colored sprinkles
Instructions
- Line 2 baking sheets with parchment paper.
- To the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and butter, and beat on medium speed until smooth and creamy, about 2 minutes. With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla, and salt. Beat until well combined, about 1 minute.
- Divide the peanut butter mixture into 1 ½ tablespoon balls. Flatten them into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick. Place them on the prepared baking sheets and chill in the refrigerator or freezer while melting the chocolate.
- Fill the bottom of a medium saucepan with about 1 inch of water, and bring to a simmer over medium-high heat. Place the chocolate in a dry, heatproof bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.
- Reduce the heat to medium-low. Place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until the chocolate is mostly smooth and melted, 2 to 3 minutes. Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and the mixture is smooth (return the bowl to the saucepan, if needed).
- Using 2 forks, carefully dip the chilled peanut butter eggs into the melted chocolate, allowing any excess to drip off. Carefully place the dipped egg back onto the parchment-lined baking sheet.
- Spoon any remaining chocolate into a small zip-top bag. Cut off a very small corner of the bag and drizzle the eggs with chocolate, if you like. Or, sprinkle the eggs with colorful sprinkles.
- Allow the chocolate to set completely before enjoying them.
