Easy no-bake chocolate peanut butter Easter egg candies combine everyone's favourite desserts! They taste like homemade Reese's Peanut Butter Eggs, but softer and sweeter, so the coarse salt on top is perfect.
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Ingredient
– 6 Tablespoons (85 gram) unsalted butter– 1 cup (250 gram) creamy peanut butter – 2 and 1/2 cups (300 gram) confectioners’ sugar– 1/2 teaspoon pure vanilla extract– 1/8 teaspoon salt– 12 ounces (3 4-ounce bars) semi-sweet chocolate bar– 1 teaspoon vegetable oil– Optional: coarse sea salt for topping
Ingredient
Cover a large baking sheet with parchment or silicone. Set aside. Beat butter on medium-high speed with a paddle attachment in a handheld or stand mixer for 2 minutes until creamy.
Step 1
Step 1
Instructions
Beat in peanut butter for 1 minute. Don't worry about butter chunks—the mixture will level out. Add confectioners' sugar, vanilla extract, and salt and beat on low for 2 minutes to mix. Soft and crumbly composition.
Step 2
Step 2
Measure 1.5 tablespoons (1 ounce, 29 grammes) peanut butter mixture. Form a ball. Shape the ball into an egg with your fingers after flattening it between your palms. The egg should be 3/4" thick.
Step 3
Step 3
Use the prepared baking sheet. Use remaining peanut butter mixture. Your warm hands will bind the crumbly mixture. Place the peanut butter mixture in the fridge for 15 minutes if it becomes too soft.
Step 4
Step 4
You can also powder your hands with confectioners' sugar to prevent filling sticking. Refrigerate the peanut butter egg shapes for at least an hour and up to a day. Melt chocolate and oil in the last five minutes of chilling.
Step 5
Step 5
Melt it in the microwave or double boiler. Place chocolate and oil in a medium microwave-safe bowl. Because of its depth, liquid measuring cups are ideal for dipping.
Step 6
Step 6
Stir after each 20-second microwave melt until smooth. To avoid melting peanut butter eggs, let the warm chocolate cool for 6–8 minutes before dipping. Take peanut butter eggs out of the fridge.
Step 7
Step 7
Submerge each piece in the chocolate and lift with a fork. To remove extra chocolate, lightly tap the fork on the bowl/measuring cup. Slide the candy from the fork onto the baking sheet using a toothpick or second fork.
Step 8
Step 8
If the eggs soften and lose shape when dipping, refrigerate the baking sheet for 5–10 minutes before dipping again. Drizzle leftover chocolate over sweets.
Step 9
Step 9
Reheat leftover chocolate and drizzle with a spoon or squeeze bottle. While chocolate is wet, lightly add coarse salt or festive sprinkles on each. Serve coated candies after 30 minutes of refrigeration to set chocolate.
Step 10
Step 10
Store peanut butter eggs in an airtight container in the fridge for 2 weeks between parchment or wax paper. Since the filling softens, they taste best cold. We like them frozen too!
Step 11
Step 11
Also see
Chocolate Cupcakes with Chocolate Cream Cheese Frosting Recipe