The Best Chocolate Peanut Butter Eggs

Add the peanut butter and powdered sugar to a bowl and mix to combine.

When it gets too hard to stir, use your hands to knead it together. It will form a ball, similar to a dough ball.

Divide the peanut butter mixture into 8 equal pieces. Roll each into a ball, and then shape them into eggs. They don’t have to look perfect, part of the charm of this recipe that the candy is homemade!

Melt the chocolate in a double boiler or in the microwave.

And get ready to dip the eggs into the melted chocolate. Have a tray lined with wax paper nearby so you can put the dipped eggs on it. Or you can use a wire rack placed on a tray if you prefer.

Place a peanut butter egg on top of a fork and dip it into the melted chocolate. Let the excess chocolate drip off, and then place each egg on the prepared tray so the chocolate can set.

Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative.

Let the chocolate set before serving, and then dig in. And try to stop at just one, lol!

Stir the powdered sugar and peanut butter together in a large bowl until well combined. When it gets too hard to stir, use your hands to knead it so it comes together.

Divide the peanut butter mix into 8 equal pieces. Squeeze each piece with your hands to help it stick together and roll it between your palms, shaping each into an egg shape.

Place the peanut butter eggs on a baking sheet lined with plastic wrap and put in the freezer until stiffened, about 15 minutes.

Dip each peanut butter egg into the melted chocolate and place it on a wire rack or wax paper-lined tray to let the chocolate harden.

Store in an airtight container at room temperature or refrigerated for up to 1 week.

FAITH’S TIPS

Decorative Tip: Once all the eggs are dipped, if you have extra chocolate, drizzle it on top of the eggs to make it look decorative. Or you can pour it out onto a parchment paper-lined plate, let it harden, and snack on it or store it for use next time.

Peanut Butter Type: Regular creamy peanut butter (such as Skippy) will also work. It will just be a little bit sweeter than if you used natural no-sugar-added runny peanut butter.

Chocolate Type: Instead of milk chocolate, you can use dark chocolate or a mixture of milk and dark chocolate.

If You Don’t Want to Temper the Chocolate: You can use chocolate melting wafers instead of chocolate if you don’t want to temper the chocolate. (My favorite chocolate melting wafers are the Ghirardelli Dark Melting Wafers available on Amazon.)

Storage: To store these Chocolate Peanut Butter Eggs, layer them in single layers between wax paper in an airtight container. Store them in the fridge for up to 1 month or in the freezer for up to 6 months.