Chocolate-Peanut Butter Easter Eggs

Chocolate Peanut Butter Easter Eggs
(c) 2009 Elizabeth LaBau, licensed to, Inc.
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 18-24 eggs (serves up to 24)
Ratings (4)

Chocolate and peanut butter are a natural flavor combination that shines in this festive recipe for Chocolate-Peanut Butter Easter Eggs. If you want to increase the peanut flavor you can substitute more peanut butter for some or all of the cream cheese. If desired, you can use regular chocolate instead of the chocolate coating the recipe calls for. The coating is easier because it will remain hard at room temperature, while regular chocolate gets soft and sticky when warm. This recipe yields about 2 dozen eggs.

What You'll Need

  • 1.5-2 cups powdered sugar
  • 3 oz. (about 1/2 cup) chocolate chips, melted
  • 2 oz. cream cheese, softened
  • 1/2 tsp. vanilla
  • 1 Tbsp. hot water
  • 3 Tbsp. peanut butter
  • 1/8 tsp. salt
  • 1 lb. chocolate candy coating
  • 1/4 cup peanut butter chips (to decorate, optional)

How to Make It

1. Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogenous.

2. Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth.

Check the texture of the candy: you want it to be firm enough to easily be shaped into an egg, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.

3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately two dozen eggs.

4. Put the eggs in the refrigerator to stay firm while you melt the chocolate candy coating. Place the chocolate in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

5. Once the chocolate is melted, dip the eggs in the chocolate and replace them on the foil-covered sheet.

6. If you want to add decorative peanut butter stripes, place the peanut butter chips in a small microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Pour the melted chips into a ziploc bag, and cut a tiny hole in the corner. Pipe stripes, polka dots, or other designs of your choice on the eggs.

7. Refrigerate for 30 minutes to set the chocolate and peanut butter chips. Chocolate-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.

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