Chocolate Peanut Butter Eggs

One rainy Sunday afternoon I found myself craving something sweet but substantial. These chocolate peanut butter eggs started as an experiment with pantry staples and ended up becoming my most requested treat. There's something deeply satisfying about the way salty peanut butter plays against bittersweet chocolate. I've since learned that the secret lies in patience during that crucial chilling step.

I remember bringing a batch to my sister's spring dinner party last year. Her husband claimed he didn't have much of a sweet tooth until he tried one, then proceeded to ask me for the recipe three times throughout the evening. Now they're the first thing she requests whenever I visit, and I always double the batch knowing exactly what will happen.

Ingredients

• 1 cup creamy peanut butter: The smooth texture here is non-negotiable for that silky center. Natural brands can work but you might need to adjust the sugar slightly.
• 4 tablespoons unsalted butter softened: Room temperature butter incorporates beautifully into the peanut butter mixture. I've tried melting it first and the texture never comes out quite right.
• 1 cup powdered sugar sifted: Sifting first prevents those dreaded lumps in your filling. Always press the sugar into the measuring cup for accurate results.
• 1/2 teaspoon vanilla extract: This little addition amplifies the peanut butter flavor in ways you wouldn't expect.
• Pinch of fine sea salt: Just enough to enhance without making it taste salty. I use about 1/8 teaspoon.
• 2 cups semisweet or dark chocolate chips: Dark chocolate creates a more sophisticated flavor but semisweet appeals to classic palates. Either way choose quality chips that melt smoothly.
• 1 tablespoon coconut oil or vegetable shortening: This makes the chocolate coating glossy and helps it set properly. Coconut oil adds a subtle sweetness while shortening remains neutral.
• Flaky sea salt: Maldon is my go-to for those beautiful crystalline bursts. The texture contrast is absolutely worth seeking out the good stuff.

Instructions

Mix the filling:

Combine peanut butter butter powdered sugar vanilla and sea salt in a medium bowl until completely smooth. The mixture should hold together when squeezed.

Shape the eggs:

Portion the dough into 12 equal pieces rolling each between your palms to form oval egg shapes. Place them on a parchment lined baking sheet as you work.

Chill thoroughly:

Freeze the shaped eggs for at least 30 minutes until firm. This step prevents them from melting into the warm chocolate.

Prepare the chocolate:

Melt chocolate chips with coconut oil in 30 second intervals stirring well between each. The mixture should be silky and pourable.

Dip each egg:

Using a fork lower each chilled egg into the chocolate allowing excess to drip off. Return to the parchment sheet working quickly.

Add finishing salt:

Sprinkle flaky sea salt over each egg immediately while the chocolate is still wet. This is what makes them truly special.

Set and serve:

Refrigerate for 15 minutes until the chocolate is completely firm. Store in the refrigerator and serve chilled.

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Last Easter my five year old nephew helped me sprinkle the sea salt on top. His little hands added way too much to some eggs and barely any to others but those imperfect ones ended up being everyone's favorite. Now I let him help every year and they've become our special tradition.

Getting That Perfect Dip

The trickiest part is keeping the chocolate at the right temperature. If it's too cool it'll coat too thickly and if it's too warm your peanut butter centers might start melting. I keep a small bowl of warm water nearby to set my chocolate bowl in if it starts cooling too quickly.

Making Them Your Own

Sometimes I'll add 1/4 cup crushed graham crackers to the filling for that peanut butter pie flavor. During winter I've been known to swap in white chocolate and add crushed candy canes on top. The recipe is remarkably forgiving.

Storage and Gifting

These keep beautifully in the refrigerator for up to two weeks or freeze for longer storage. I wrap them individually in parchment paper before placing in an airtight container to prevent sticking. They make such impressive gifts layered in a mason jar with a pretty ribbon.

• Package them in small Easter baskets for spring gifting
• Try using white chocolate for a stunning two tone effect
• These freeze well for up to three months if you can manage not to eat them all first

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There's something almost meditative about dipping each egg and watching that final piece of salt catch the light. Hope these bring as much joy to your kitchen as they have to mine.

Recipe Q&A

→ What type of chocolate works best for coating?

Semisweet or dark chocolate chips melt smoothly and offer a balanced sweetness perfect for coating the eggs. Adding coconut oil helps achieve a shiny, even finish.

→ Can I use different nut butters instead of peanut butter?

Yes, almond or sunflower seed butter can be substituted to accommodate allergies or preferences while maintaining creamy texture.

→ How do I get the eggs to keep their shape?

Freezing the shaped peanut butter mixture for at least 30 minutes firms them up, making it easier to dip in chocolate without losing their shape.

→ What does sprinkling flaky sea salt add to the eggs?

Flaky sea salt enhances the flavor by balancing the sweetness and adding a subtle crunch, elevating the overall taste experience.

→ Can these be stored for later enjoyment?

Yes, refrigerate the finished eggs in an airtight container for up to one week. They can also be frozen for longer storage.