In America, Easter is coming up soon and a lot of people are using traditional candy as gifts. People have been making Reese’s eggs since the 1800s which were originally made with chocolate. Now classic peanut butter eggs (like those found at your local grocery store) can be made in bulk by adding water to sweetened condensed milk or even cake mix!
The “peanut butter easter eggs church recipe” is a delicious and easy to make dessert that will be perfect for your Easter celebration. The recipe also includes step-by-step instructions on how to make the chocolate egg shells.
These quick no-bake chocolate peanut butter Easter egg candies combine everyone’s favorite dessert taste combo! They’re like a handmade version of the iconic Reese’s Peanut Butter Eggs, except softer and sweeter, which complements the crisp, coarse salt on top perfectly.
These simple Buttercream Egg Candies are another egg-cellent alternative if you adore sweets at this time of year. (Ha! I couldn’t help myself.)
In 2015, I published a book on creating candy from scratch, which includes some of my favorite recipes including classic chocolate fudge and caramel turtles. The audience favorite, though, is the handmade peanut butter cups, and I utilized a similar filling to make today’s peanut butter egg candies.
Describe These Peanut Butter Eggs to Me:
- With every mouthful of these egg-shaped sweets, indulge in peanut butter and chocolate ecstasy. These handmade peanut butter eggs are a great treat since they’re rich and sugary, and they’ll fulfill your sweet tooth. Dark, milk, or white chocolate may be used to cover the candy. To get a milk chocolate-like covering, I used dark and white chocolate in today’s batch.
- The peanut butter filling is smooth, creamy, and thick in texture. Because dark bittersweet chocolate isn’t as soft as milk or white chocolate, it’s the greatest option for a textural contrast with the creamy peanut butter filling.
- Ease: Homemade candy has a reputation for being picky and difficult to prepare, but they don’t need a sugar PhD (LOL) or a sophisticated candy thermometer. Following my precise directions below, a novice may quickly master this dish. These are SO EASY to make!
There are several homemade peanut butter egg candy recipes available on the internet, and I’m sure they’re all delicious! This one is one of my favorites since the filling is extremely creamy yet still keeps its form.
Have you ever tried making peanut butter balls? This recipe is similar, however I used less butter and confectioners’ sugar to bring out the peanut butter taste even more. The whole printable recipe is below, but first, let’s go over some details so you’re ready to conquer your sweet appetite.
These Peanut Butter Easter Egg Candies have just seven ingredients.
- Softened Butter: Start with room temperature butter, as with most baking recipes. Butter that is too soft or melted will ruin your efforts from the start. Allow 1 hour for the butter to settle on the counter before commencing the dish as a general guideline. You may use salted or unsalted butter; if you use salted, there’s no need to modify the salt in the recipe—these are sweet enough in any case.
- Peanut butter is the key ingredient in this creamy peanut butter. Use processed creamy peanut butter like Jif or Skippy, the same sort I suggest for peanut butter flowers and peanut butter frosting, for the greatest texture. Although natural-style peanut butter is delicious to eat and cook with, it is not recommended for this recipe since the filling would be too dry and crumbly.
- Confectioners’ Sugar: Confectioners’ sugar keeps the ingredients together while also adding sweetness. The peanut butter filling would be excessively watery without this granular sugar.
- Vanilla Extract: If you want to add a bit more flavor to your dish, use vanilla extract.
- Salt balances out the sweetness.
- Use pure baking chocolate in the same way you would if you were making chocolate truffles. Chocolate chips should not be used since they do not melt correctly. Below is a list of all of my chocolate coating recommendations.
- 1 teaspoon vegetable oil: Melted chocolate may be a bit too thick to cover the candies neatly, so thin it out with a tiny splash of vegetable oil.
Optional: Before the chocolate hardens, sprinkle a little coarse sea salt on top. Alternatively, decorative sprinkles may be used to decorate the sweets.
It’s Simple to Make Peanut Butter Egg Candies!
Making a really thick peanut butter filling and shaping it into flat egg-like forms is basically what you’re doing. Each Easter egg candy has 1.5 teaspoons of filling (about 1 ounce or 29 grams). To measure the filling for each, I suggest using a medium cookie scoop or a digital scale for uniformity and convenience. Make a ball out of the filling first. Flatten it between your hands until it’s approximately 3/4 inch thick, then narrow one end with your fingers to form an egg shape. It’s not as difficult as you may imagine, and they don’t have to be flawless!
Here are some troubleshooting techniques if you’re having issues forming the peanut butter eggs. If the following is true about your filling:
- The filling might become mushy and sticky if your butter is too soft or if the peanut butter you’re using is too thin. Stop what you’re doing and chill the bowl of filling in the refrigerator for 15 minutes before attempting again.
- If the filling becomes too crumbly, continue shaping and crushing it between your hands. The warmth of your palms might assist in reassembling it.
This step literally makes or breaks your recipe.
Chilling the formed eggs is the most critical component of this handmade Easter candy recipe. Because the buttercream mixture is too soft and unworkable to shape while creating buttercream egg candies, you must refrigerate it before shaping it. However, you may form the filling soon after it’s made for these peanut butter eggs.
Refrigerate the formed peanut butter eggs to firm up their shape. The simpler it will be to coat the formed eggs the colder they are.
When you attempt to cover the egg candies without cooling them first, they will totally break apart. Trust me, I’ve made these and other similar sweets before, and attempting to cover them while they’re room temperature or warm will drive you insane.
Coating the Peanut Butter Eggs with Success
- Make sure to use genuine chocolate. Start with genuine chocolate for the best-looking and tasting candy. Use the 4-ounce “baking chocolate” bars from the grocery store’s baking section. Bakers or Ghirardelli are my favorites. This recipe calls for 3 4-ounce bars, totaling 12 ounces. Melting wafers also work, and Ghirardelli is a good brand to use. Milk, semi-sweet, dark, or even white chocolates might be used. If you use entirely white chocolate, be aware that the candy will be quite sweet. Dark or milk chocolates, on the other hand, are my recommendations. When I shot these, I didn’t have any milk chocolate, so I combined 8 ounces dark and 4 ounces white chocolate. Candy melts might work, but they don’t have the same flavor as genuine chocolate, so I wouldn’t suggest them. Chocolate chips should not be used.
- Melt the chocolate in a double boiler. A double boiler or the microwave may be used. Microwave for 20 seconds at a time, stirring after each one. Chocolate may be fickle, so use caution while melting it. For this recipe, I do not suggest tempering the chocolate. Tempered chocolate should not be refrigerated, however these candies must be refrigerated owing to the fresh ingredients in the filling.
- Allow the chocolate to cool for a few minutes before using. Otherwise, the chilled filling will melt.
- Dip the eggs in peanut butter. While I like specific dipping utensils for circular truffles, for these flatter sweets, a fork and toothpick would do. Dip the peanut butter eggs in the chocolate and delicately take them out with a fork. To drain extra chocolate, tap the fork against the bowl’s edge. To assist the candy glide off the fork, use a toothpick.
- Allow time for the chocolate to harden. Place the chocolate-covered eggs on a baking sheet that has been lined. If you have any remaining chocolate, sprinkle it over the eggs using a spoon or a squeeze bottle. Refrigerate the baking sheet to let the chocolate to harden.
Do not use chocolate chips, I repeat. They’re fantastic for chocolate chip cookies, but they don’t melt into the right coating consistency since they include stabilizers.
Troubleshooting: Chocolate Coating
Your peanut butter is delicious. Although the Easter egg candy is perfectly formed and cold, dipping them in chocolate is proving difficult. Let’s have a look at them together.
- Before I finish, the chocolate hardens: This is a simple repair! To begin, ensure that you are working swiftly. Second, maintain the chocolate liquid by warming for 10 seconds in the microwave or using a double boiler. If you don’t have a double boiler, place the chocolate in a glass dish over a saucepan of gently simmering water. This keeps the chocolate warm for a while. Make sure the water doesn’t touch the glass bowl’s bottom.
- If the chocolate is too thick, add 1 teaspoon of vegetable oil to thin it down and make it suitable for dipping. Add a bit extra vegetable oil if your chocolate is still too thick. Although coconut oil works, I prefer vegetable oil.
- The chocolate on the sweets isn’t smooth: It was most likely too thick. You’re looking for a really thin chocolate. As already said.
- When dipping, the filling melts because the chocolate is too hot. Allow it to cool for a few minutes before attempting it again.
- If the eggs are softening and losing their form while being dipped, place the baking sheet back in the fridge for 5–10 minutes and try again.
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A creamy peanut butter filling is combined with a delightful chocolate covering in these rich and sweet Easter egg peanut butter sweets. For more information on how to cover the candies in chocolate, see this blog article.
- 6 tbsp. unsalted butter (85 g), melted to room temperature
- 1 cup creamy peanut butter (250g) (not natural style)
- 2 1/2 cups confectioners’ sugar (300g)
- 1/2 teaspoon vanilla extract (pure)
- a quarter teaspoon of salt
- 339g semi-sweet chocolate bars, finely chopped 12 oz (3 4-oz bars)
- 1 teaspoon oil (vegetable)
- topping with coarse sea salt, if desired
- Using parchment paper or a silicone baking mat, line a large baking sheet. Remove from the equation.
- 2 minutes on medium-high speed using a handheld or stand mixer with with a paddle attachment, beat the butter until creamy and smooth. 1 minute after adding the peanut butter, beat until smooth. Don’t worry if you see little bits of butter; the mixture will smooth out. On low speed, beat in the confectioners’ sugar, vanilla extract, and salt for 2 minutes, or until everything is mixed. The mixture will be a bit crumbly and soft.
- 1.5 teaspoons (about 1 ounce or 29 grams) peanut butter combination Make a ball out of it. Flatten the ball between your hands and narrow one end into an egg shape with your fingers. The thickness of the egg should be around 3/4 inch. Place on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. The dough may seem crumbly at first, but it will come together with the warmth of your hands. Chill the peanut butter mixture in the refrigerator for 15 minutes if it becomes too soft to handle. Alternatively, you may use confectioners’ sugar to powder your hands to keep the filling from adhering to them.
- Refrigerate the formed peanut butter eggs for at least an hour and up to a day. Melt the chocolate and oil together in the final few minutes of the cooling period. You may melt it in the microwave or in a double boiler. Place the chocolate and oil in a medium heat-proof bowl if using the microwave. I suggest using a liquid measuring cup since the depth allows for simple dipping. Microwave in 20-second intervals until totally melted and smooth, stirring after each increment. Allow 6–8 minutes for the heated chocolate to cool somewhat before dipping the molded peanut butter eggs; otherwise, the chocolate would melt the eggs.
- Take the peanut butter eggs out of the fridge. Submerge each one in the chocolate one at a time, then gently pull out with a fork. To remove extra chocolate, lightly tap the fork on the edge of the bowl/measuring cup. To assist slip the candy off the fork and onto the baking sheet, use a toothpick or a second fork. Put the baking sheet back in the fridge for 5–10 minutes if the eggs are softening and losing their form while you’re dipping them.
- Drizzle the chocolate over the candies if you have any remaining. I sprinkle leftover chocolate with a spoon or squeeze bottle after reheating it. While the chocolate is still wet, gently sprinkle each with coarse salt or festive sprinkles if desired.
- Before serving, chill covered candies for 30 minutes or until chocolate has fully set.
- Layer peanut butter eggs between sheets of parchment or wax paper and refrigerate for up to 2 weeks in an airtight container. Because the filling might soften, they’re best eaten straight from the fridge. We also like them straight from the freezer!
- Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped filling can be chilled in the refrigerator for up to 1 day prior to coating. The coated peanut butter candies can be frozen. Freeze the coated candies for up to 3 months. Thaw overnight in the refrigerator.
- Butter: I use unsalted butter in this recipe, but I’ve made these with salted butter previously. There’s no need to alter the salt in the filling, but you may taste it beforehand and simply add a pinch of salt if preferred. When using salted butter, I never adjust the salt since the filling and coating are so sweet.
- Is Crunchy Peanut Butter an Option? Because crunchy fillings are difficult to form, creamy/smooth fillings are preferred. If you just have crispy, you can make it work in a pinch– but be aware that the filling mixture will be really crumbly, and you’ll have to knead it into forms with your hands.
- Chocolate: Use 4-ounce “baking chocolate” bars from the baking aisle to make the best-looking and tasting candy. Bakers or Ghirardelli are my favorites. This recipe calls for 3 4-ounce bars, totaling 12 ounces. Chocolates that are milk, semi-sweet, or bittersweet may be used. (To get a lighter, milk chocolate-like coating, I mixed 8 ounces dark chocolate with 4 ounces white chocolate.) You may also use Ghirardelli brand chocolate melting wafers. Candy melts or almond bark may also be used, although they don’t have the same flavor as genuine chocolate. Chocolate chips should not be used since they contain stabilizers that prevent them from melting to the proper consistency for coating.
- Chocolate Coating/Melting: See all of my troubleshooting suggestions in the article above.
- Do Not Temper: For this recipe, I do not suggest tempering the chocolate. Tempered chocolate should not be refrigerated, however these candies must be refrigerated owing to the fresh ingredients in the filling.
Chocolate peanut butter eggs are a popular combination of chocolate and peanut butter.
Baking Made Simple
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The “3 ingredient peanut butter eggs” are an easy and simple recipe that is perfect for Easter. The ingredients include: peanut butter, chocolate chips, and powdered sugar.
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