Homemade Peanut Butter Eggs

Learn how to make yummy homemade peanut butter eggs for Easter or whatever else you may want them for. If you love peanut butter cups, you will love these!

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Follow the steps below or watch the video tutorial or do both!

Ingredients:

1. 1 cup of peanut butter (250g)
2. 1 Tbsp of butter (13g)
3. pinch of salt
4. 1/2 cup of almond flour or peanut flour (60g)
5. 1 cup of powdered sugar/confectioner's sugar (120g)
6. 1 to 2 cups of chocolate (white, dark, milk, candy melts, etc.) (170 to 340g)

Equipment/Tools

1. Toothpicks
2. Bowls
3. Deep glasses for melted chocolate
4. Spoon
5. Microwave or double boiler

Start by making the peanut butter filling. This is a basic peanut butter cup filling with an extra ingredient (almond flour) to give it a little more stability.

Add the peanut butter, butter, salt, and almond flour to a large bowl and mix until combined. Then add the powdered sugar about 1/4 cup at a time until combined, and you have what resembles play-dough.

Grab a heaping tablespoon worth of filling and shape it as best as you can into an egg. Then stick a toothpick into it and set it on a plate lined with parchment paper or in a mini muffin tin with paper cups.

Freeze them for 25 to 30 minutes.

After about 25 minutes of chill time, melt your chocolate. Only do one flavor at a time. You can use whatever kind of chocolate that you want, white, dark, milk, or colored candy melts.

Melt them in the microwave in a microwave safe glass or bowl for 25 seconds, then stir, 25 seconds, stir, etc., until fully melted. Add 1 tsp of shortening or vegetable oil and melt that along with the chocolate to make it extra runny and easier for dipping.

You may also use the double-boiler method to melt the chocolate if you don't want to use the microwave.

Now you can remove a peanut butter egg from the freezer and then shape the cold egg a little more. Then dip it into the melted chocolate. Allow the excess to drain off and keep holding the toothpick until the egg is a little dry to the touch. Gently remove the toothpick, and place the egg on a cutting board, plate, or piece of parchment paper. If you want, you can cover the hole with melted chocolate.

OR if you don't want to hold it for very long, once you dip it, slide it off the toothpick onto a piece of parchment paper. It will develop a "flat" side. But if you don't care about that, it goes much quicker this way.

Once the peanut butter eggs have dried, you can decorate them however you want. I like to take a little cocoa powder and mix it with water, and then flick it with a fork onto the eggs to give it a "robin egg" look.

Time to enjoy those eggs! Place them in some individual muffin cups with a little Easter grass or in a basket with Easter grass and serve.

Print the Peanut Butter Easter Eggs recipe here if you want.

Now watch those steps in action with this video tutorial.