Easter and chocolate just go together. The chocolate egg in an Easter basket is often the first reach, at least it was for me growing up. Chocolate eggs are a great invention. Solid or filled, they are decadent little treats that most people really only eat around Easter time. And so I had to. I had to write a recipe for chocolate peanut butter eggs.
The Easter holiday is the candy industry’s second highest sales day of the year. Halloween, not surprisingly, is first. Easter falls during the Spring, the season of renewal. In springtime, it was customary to take baskets of seedlings to the fertility god “Eostre” (also known as “Ostara“) to increase the chances of a good harvest. According to legend, the fertility god “Eostre” carries the basket of eggs and therefore Easter baskets came to signify new life and rebirth. It was German folklore that had the ritual involving a special Easter hare brining bountiful baskets filled with brightly colored eggs, candies and other treats to kids on Easter morning.
This is a simple recipe, but does take some time to complete as it needs to be done in steps. That said, if you like chocolate and peanut butter, chances are you will be glad you put in the time to make them from scratch. The peanut butter filling is made and formed into egg-shaped mounds. These are then frozen briefly to firm up, which also helps them resist melting when they are coasted in warm melted chocolate. The eggs are given a bit more set time before getting drizzled one last time with some rich melted white chocolate.
You can make any design on the eggs you wish, getting as creative as you like. I wanted to keep mine simple so I just drizzled the white chocolate back and forth in a zig-zag pattern. If you are making these with young children, you can also use sprinkles to make them more colorful. To learn how to make a simple parchment pasty bag like the one I used above, click this link.
My peanut butter filling is on the lighter side–not in calories, but in peanut butter taste. I did not want them to be a Reese’s Peanut Butter Cup. I wanted them to be less dense, and that they are. You can tweak this a bit by increasing the peanut butter slightly and decreasing the confectioners sugar if desired. Wishing all who celebrate a very Happy Easter.
Chocolate Peanut Butter Eggs
- 1 3/4 cups creamy peanut butter
- 1/4 cup unsalted butter, softened
- 3 1/2 cups confectioners sugar
- 3-4 tablespoons milk
- 1 1/2 cups bittersweet chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1 cup white chocolate chips
- Step 1 Line a baking sheet with parchment paper and set aside.
- Step 2 In the bowl of a kitchen mixer such as a Cusinart, fitted with a paddle attachment, add the peanut butter and the butter and mix on high to blend. Reduce the speed to low and add slowly add the confectioners sugar.
- Step 3 Add the milk, one tablespoon at a time until a nice dough texture forms. You may or may not need the 4th tablespoon, watch the consistency.
- Step 4 Remove from the mixer using a teaspoon, scoop out a heaping spoonful of peanut butter filling. Using the teaspoon and your hands, smooth and mold the filling into an egg-shape as best you can. Note, the eggs do not need to be perfect. Place the peanut butter eggs onto the prepared baking sheet. Repeat with the remaining filling.
- Step 5 Place the baking sheet of peanut butter eggs into the freezer and allow to chill for at least 1 hour.
- Step 6 When the eggs are ready to be dipped in chocolate, in a small saucepan add the chocolate chips and coconut oil and place over a low flame. Melt the chocolate, stirring occasionally as needed. Do not boil. Remove from the heat.
- Step 7 Working one at a time, place a frozen peanut butter egg into the melted chocolate. Use a teaspoon to coat the egg and turn it over. Carefully remove the egg and place back on the baking sheet to dry. Repeat with the remaining eggs. Allow the chocolate coating to dry completely before decorating with white chocolate.
- Step 8 Place the white chocolate chips in a microwave safe bowl and melt. Let the chocolate cool slightly. Use some parchment paper to make a paper cone (see link above for instructions on how to make one). Fill with the melted white chocolate. Roll down the top flat side of the parchment cone so it is taut.
- Step 9 To drizzle the melted chocolate, just quickly zig-zag your hand quickly side-to-side working for the top of the egg to the bottom. Repeat with the remaining eggs. Allow the chocolate to set for about 20 minutes until dry to the touch.
- Step 10 Store the chocolate peanut butter eggs in the refrigerator for freshness.
Follow my blog with Bloglovin