The Easiest Homemade Peanut Butter Eggs for Easter!
Friends, you know I love to bake. I'm not really a candy maker, per say, but after trying tis recipe and falling in love with it, I might be a total convert! If you are on the hunt for a simple, delicious, healthier-than-Reese's-brand peanut butter egg, you're in the right place and the hunt is over. Keep reading to get the recipe!
*This post contains affiliate links, which means that we may receive a small incentive if you choose to purchase something, at no additional cost to you.*
Click here to get a serving plate like mine!
Instructions
- 2 cups creamy peanut butter (amounts to one "regular" sized jar)
- 1/2 cup (1 stick) salted butter - softened
- 2 tablespoons light brown sugar - tightly packed
- 1 1/4 teaspoons pure vanilla extract
- 3 1/4 cups confectioner's sugar
- 1 1/2 pounds milk chocolate and melting wafers
- Sprinkles for decorating (optional, but highly encouraged!)
Instructions
- Combine creamy peanut butter and butter in a large bowl (I used my trusty Kitchen-Aid stand mixer!) and beat until creamy and well-combined.
- Add brown sugar and vanilla into combined mixture and stir until combined.
- Slowly and gradually add powdered sugar, mixing on low-speed. Scrape the sides and bottom of the bowl as needed to ensure no sugar is left behind!
- After ingredients are combined, your "dough" will be dry, but moldable in the palm of your hand; you should be able to easily form a ball or egg shape!
- Scoop dough (about two tablespoons) and roll into egg shape. Flatten slightly to a baking sheet lined with waxed or parchment paper.
- Once all dough has been rolled, chill in freezer for at least 20 minutes.
- After chilling, prepare melting wafers according to package instructions. I used Baker's Chocolate dipping wafers and they worked well!
- Remove PB eggs from freezer and dip in melted chocolate, then return to lined baking sheet. You can drizzle with a different colored chocolate (or white chocolate that's been colored in a spring variety!). If you add sprinkles, do so immediately before the chocolate begins to harden.
- Let the chocolate shell harden completely before enjoying. This will only take about 10 minutes if you use melting chocolate wafers!
You can store finished peanut butter eggs in the fridge for up to two weeks or at room temperature for up to five days. Let's be honest though... they probably won't last that long! ;)
This recipe is simple and easy to follow and I hope you'll give it a try! If you do, be sure to tag @theredheadedcamel in your posts on Facebook and Instagram or comment here on our blog so we can see your creations.
Wishing you a sweet Easter, friends!
Leave a comment