Can I use natural peanut butter for this recipe?

Natural peanut butter tends to be oilier and less stable than commercial varieties. If using natural peanut butter, you may need to add a bit more powdered sugar to achieve the right consistency. Make sure it's well-stirred and not separated before measuring.

What if I don't have silicone egg molds?

While silicone molds create the best egg shape, you can shape the peanut butter filling by hand into egg shapes, freeze them until firm, then dip in melted chocolate. The decorative elements won't be possible, but they'll still taste delicious!

Can I make these without graham crackers?

Absolutely! Graham crackers add a subtle flavor and texture, but you can omit them and add a little extra powdered sugar to achieve the right consistency. Some people prefer using crushed butter cookies or even rice krispies as alternatives.

How do I prevent the chocolate from blooming or turning white?

Chocolate blooming occurs when it's exposed to temperature fluctuations. Using candy coating rather than regular chocolate helps prevent this issue. Store your finished eggs at a consistent temperature and avoid moving them between cold and warm environments.

Homemade Peanut Butter Easter Eggs Recipe

Description

These Peanut Butter Easter Eggs are a fun and delicious homemade treat that’s perfect for Easter celebrations or as a sweet gift. With a creamy peanut butter filling and a rich chocolate shell, customizable with various colorful decorations, these eggs are a delightful way to enjoy a classic flavor combination. They’re easy to make and will impress kids and adults alike!

Ingredients

Units Scale

Peanut Butter Filling

2 graham crackers (2 rectangular sheets)
9.5 oz smooth peanut butter (1 cup)
8 oz powdered sugar (2 cups)
1 tsp vanilla extract
2 oz unsalted butter (4 TBSP, at room temperature)
1/2 tsp salt

Chocolate Shell

4 oz colored candy coating melts (approximately 1 oz each of various pastel shades)
12 oz chocolate candy coating melts (about 2 cups)

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Instructions

Prepare the Peanut Butter Filling: Put the graham crackers in a sealed plastic bag and finely crush them using a rolling pin until you achieve a crumb-like texture.
In a mixing bowl fitted with a paddle attachment, combine the graham cracker crumbs, peanut butter, powdered sugar, vanilla extract, butter, and salt. Mix on low speed until blended, then increase to medium speed and beat for 30-60 seconds until the mixture becomes smooth and homogeneous. Cover with a layer of plastic wrap and set aside.
Create Polka Dot Designs for the Chocolate Shells: Ensure the silicone egg molds are clean and dry. Melt the colored candy coating in separate bowls using a microwave in short increments, stirring frequently to avoid overheating.
For polka dots, dip the tip of a lollipop stick into the melted coating and add dots to the inside of the molds. Refrigerate until hardened.
Brush Stroke and Swirl Designs: For brush strokes, use a dry paintbrush to apply long strokes of colored coating inside the mold. For swirls, use a spoon to create streaks by flicking thin lines of melted coating into the molds. Once satisfied with the designs, refrigerate the molds until the colors harden.
Melt the Chocolate and Form the Shells: Melt the chocolate candy coating in a microwave, stirring often. Spoon a small amount of chocolate into each cavity of the egg mold and use a clean dry paintbrush to coat the inside evenly. Make the layer thick enough to hold the filling. Use a spatula to clean the edges for a neat finish, then refrigerate the molds until the chocolate sets.
Add the Peanut Butter Filling: Scoop a spoonful of peanut butter filling into each cavity and press it firmly with your fingers, leaving a small margin (about 1/8 inch) at the top.
Seal with Chocolate: Re-melt the chocolate coating if necessary and spoon it on top of the peanut butter filling. Spread the chocolate to the edges of the cavity, sealing the filling completely. Repeat for all eggs and refrigerate the molds for at least 10 minutes until firm.
Unmold and Serve: Gently flex the molds to pop the eggs out onto your workspace. For the best flavor and texture, serve at room temperature. Store in an airtight container at room temperature for up to 2 weeks.

Notes

This recipe uses an 8-cavity egg mold, making around 18 eggs. You can work in batches or use multiple molds.
Feel free to experiment with different designs and patterns for a personalized touch.
If the candy coating is too thick, add small amounts of vegetable oil for better consistency.

Nutrition

Serving Size: 1 peanut butter egg
Calories: 230kcal
Sugar: 20g
Sodium: 120mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg