Description
Delightfully rich and creamy Easter Egg Peanut Butter Candies featuring a smooth peanut butter filling coated in decadent semi-sweet chocolate, perfect for festive celebrations or anytime sweet cravings strike.
Ingredients
Scale
Peanut Butter Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
- 1 teaspoon vegetable oil
- Optional: coarse sea salt or flaky sea salt, for topping
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside to make candy assembly easier and prevent sticking.
- Make peanut butter filling: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes. Add the creamy peanut butter and beat until combined, about 1 minute. Then add confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until fully combined, resulting in a slightly soft and crumbly mixture.
- Shape peanut butter eggs: Measure about 1.5 tablespoons (29 grams) of the peanut butter mixture, roll it into a ball, then flatten and shape into an egg about 3/4 inch thick by narrowing one end with fingers. Place on the prepared baking sheet. Repeat with the remaining mixture. If the mixture is too soft to handle, chill for 15 minutes or powder hands with confectioners’ sugar to reduce stickiness.
- Chill shaped eggs: Refrigerate the shaped peanut butter eggs for at least 1 hour, up to 1 day, to firm them before coating.
- Melt chocolate coating: Near the end of chilling, melt the semi-sweet chocolate and vegetable oil together using a double boiler or microwave in 20-second increments, stirring well each time until smooth. Let the melted chocolate cool for 6–8 minutes before use.
- Dip eggs in chocolate: Remove the chilled peanut butter eggs and, one at a time, submerge them fully into the melted chocolate. Lift gently with a fork, tap off excess chocolate, and transfer to the lined baking sheet. If eggs soften during dipping, refrigerate for 5–10 minutes before continuing.
- Add optional toppings and drizzle: If desired, sprinkle coarse or flaky sea salt or festive sprinkles over the wet chocolate. Use leftover melted chocolate to drizzle decoratively over the candies.
- Set the coating: Refrigerate coated candies for 30 minutes or until chocolate has completely set before serving.
- Store candies: Layer the finished candies between sheets of parchment or wax paper in an airtight container. Store in the refrigerator for up to 2 weeks. Candies taste best chilled or even slightly frozen.
Notes
- Use creamy peanut butter (not natural style) for smooth texture and flavor in the filling.
- Chilling the peanut butter shapes is essential to maintain their form while dipping in chocolate.
- Melting the chocolate gently in short bursts prevents burning and keeps it smooth for dipping.
- Optional coarse sea salt adds a pleasant contrast to the sweetness.
- Store candies in the refrigerator to maintain firmness and freshness.
Nutrition
- Serving Size: 1 candy (approx. 28g)
- Calories: 150
- Sugar: 16g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
