Chocolate Peanut Butter Eggs

The smell of melting chocolate always pulls me into the kitchen, no matter what else I'm doing. These peanut butter eggs started as an Easter experiment years ago when I wanted to recreate those drugstore favorites without the mysterious ingredients list. Now they've become my go-to for bringing to gatherings because people honestly can't believe they're homemade.

Last spring my neighbor knocked on my door while I was dipping these eggs, hands covered in chocolate, apron dusted with powdered sugar. She ended up staying for an hour, helping me decorate the last batch with white chocolate drizzles. Now every time she sees me heading home with peanut butter and chocolate bags, she sends me a text asking if it's egg day.

Ingredients

• 1 cup creamy peanut butter: The creamy variety blends better than natural styles that separate, giving you that smooth texture we're after
• 1/4 cup unsalted butter, softened: Let it sit out for about 20 minutes so it incorporates easily without leaving pockets
• 1 1/2 cups powdered sugar: This sweetens and firms up the filling enough to hold its egg shape without being crumbly
• 1/2 teaspoon vanilla extract: Pure vanilla makes a difference here, amplifying the peanut butter's natural flavor
• Pinch of salt: Just enough to make the chocolate sing and keep things from tasting one-dimensionally sweet
• 2 cups semisweet or milk chocolate chips: Semisweet gives that classic contrast, but milk chocolate lovers should absolutely follow their heart
• 1 tablespoon coconut oil or vegetable shortening: Optional but creates that gorgeous glossy finish and makes dipping infinitely easier

Instructions

Mix the filling:

Beat everything except chocolate together until smooth, the mixture should hold together when you pinch it

Shape the eggs:

Roll tablespoon portions into balls first, then gently elongate them into egg shapes, placing each on parchment as you go

Chill thoroughly:

Freeze for 30 minutes, they need to be firm enough that the warm chocolate doesn't melt the peanut butter center

Melt the chocolate:

Microwave chips with oil in 30-second bursts, stirring between each, until completely smooth and glossy

Dip and coat:

Lower each egg into chocolate with a fork, tap against the bowl edge to remove excess, then slide back onto parchment

Set completely:

Refrigerate at least 15 minutes until chocolate is hard, then they're ready to eat or store

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My daughter now asks to help every year, though her first attempt resulted in chocolate everywhere except the eggs. We've turned it into our spring tradition, complete with music playing and extra chocolate chips for snacking. The kitchen ends up covered in paper towels and happiness.

Getting That Perfect Dip

The temperature of your chocolate matters more than you might think. Too hot and it slides right off, too cool and it clumps up thick. Aim for warm but not hot, about 90 degrees if you have a thermometer, and work in small batches.

Making Them Your Own

Sometimes I fold crushed salted pretzels into the peanut butter mixture for extra crunch and salt. Other times I swap white chocolate for the coating and top with colorful sprinkles. The base recipe is forgiving and welcomes whatever you're craving.

Storage Secrets

These keep beautifully in the refrigerator for up to two weeks, though they rarely last that long in my house. Layer them between parchment paper in an airtight container so they don't stick together.

• Freeze them undecorated for up to three months if you want to get ahead
• Let refrigerated eggs sit at room temperature for 5 minutes before serving for the best texture
• Package them in pretty boxes with wax paper for an impressive homemade gift

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There's something deeply satisfying about making something from scratch that looks like it came from a fancy chocolate shop. These eggs have become part of our family's story, one delicious bite at a time.

Recipe Q&A

→ How do I get a smooth chocolate coating?

Melt chocolate chips gently in short intervals, stirring frequently. Adding a bit of coconut oil or vegetable shortening helps achieve a smooth, shiny finish.

→ Can I substitute the peanut butter filling?

Using creamy peanut butter yields best texture, but natural or crunchy varieties can be tried for added flavor or texture differences.

→ What’s the best way to shape the eggs?

Scoop tablespoon-sized portions and mold gently with your hands into egg shapes. Using cold hands or chilling the mixture first can help.

→ How long should the eggs chill before coating?

Freeze the shaped pieces for about 30 minutes until firm, making dipping easier and cleaner.

→ Can I store these eggs for later?

Store coated eggs in an airtight container in the refrigerator. They remain fresh and firm for up to a week.