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A chocolate egg with peanut butter filling with a big bite taken out of it

Peanut Butter Chocolate Eggs

This recipe is lightly adapted from the Brown Eyed Baker blog.

Category Snack
Keyword candy, chocolate peanut butter eggs
Author © Marlene Cornelis/Urban Cottage Life.com 2012–2019

Ingredients

  • 1 cup creamy peanut butter (avoid oily natural versions)
  • 1/4 cup butter
  • 1/4 cup coconut sugar (or light brown sugar)
  • 1-1/4 cups icing sugar
  • 2 cups milk chocolate chips (12 oz)
  • 2 tbsp coconut oil
  • sprinkles or other decorative touches

How To Make This Recipe

  1. Heat the peanut butter, butter and brown sugar in a medium saucepan over medium heat, stirring constantly until completed melted and starting to bubble a little. Remove from heat. Add the icing sugar a 1/4 cup at a time, stirring until completely incorporated after each addition. Let cool in refrigerator until room temperature or a bit cooler.

  2. Scoop out rounded tablespoonfuls of the peanut butter mixture, roll into balls and place on a parchment paper-lined baking tray. You need to work quickly or the heat from your hands may make the mixture too soft. If you're artistically inclined, form into egg shapes. Refrigerate for at least 30 minutes, until the mixture sets.

  3. Once the eggs are ready, melt the chocolate chips and coconut oil together. You can do this in the microwave at 50% power, 30 seconds at a time, stirring well after each time until completely melted. Or, use a heatproof bowl set over a pan of simmering water, stirring often until melted and combined.

  4. Dip one peanut butter "egg" at a time into the chocolate, flipping it with a fork until completely coated. Lift from the bowl with the fork, letting excess chocolate drip off before placing back on the tray. Sprinkle with any decorations you're using, and return to the refrigerator until the chocolate is set, about 30 minutes. Store refrigerated in an air-tight container.