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Peanut Butter Eggs

How to Make Peanut Butter Eggs

Candy peanut butter eggs are made from peanut butter, graham cracker crumbs, butter, and powdered sugar, then dipped in chocolate.
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Prep Time 40 minutes
Cook Time 2 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Course Dessert, Snack
Cuisine American
Servings 22
Calories 272 kcal

Equipment

  • Baking Sheet
  • parchment paper or waxed paper (for drying chocolate-coated eggs)

Ingredients
  

  • 6 tablespoons unsalted butter, softened
  • 2 ½ cups powdered sugar
  • ⅛ teaspoon salt
  • 1 ⅓ cups smooth peanut butter (JIF used; use processed peanut butter instead of natural)
  • ½ teaspoon vanilla
  • ⅔ cup graham cracker crumbs, finely crushed
  • extra powdered sugar
  • 6 ounces white chocolate melting wafers + extra if needed (Ghirardelli White Vanilla Flavored Melting Wafers used)
  • 6 ounces milk chocolate melting wafers + extra if needed (Ghirardelli Milk Chocolate Flavored Melting Wafers used)
  • 4 teaspoons cooking oil, divided
  • edible confetti discs (available online or in cake-making supplies)

Instructions
 

  • Place a sheet of parchment or waxed paper onto a baking sheet.
  • Beat the butter, powdered sugar, and salt until smooth and creamy. Beat in the peanut butter and vanilla.
  • Stir in the graham cracker crumbs until they are mixed well with the dough.
  • Add extra powdered sugar to a bowl. There should be enough to dip and coat the dough for each egg. Add more powdered sugar as necessary. (Coating the dough in powdered sugar before forming the eggs helps to keep the dough from sticking to your hands.)
  • Break off a heaping tablespoon of dough (or use a 1 1/2-inch cookie scoop to measure the dough). Place the dough into the bowl of powdered sugar and coat it with sugar. Then, roll the dough with your hands to form a ball. Place the ball onto the prepared baking sheet. Use the palm of your hand to press the ball flat and form a disc shape. Then, create an egg by pinching one end of the disc to narrow it into a slight point. Repeat until all the eggs are made. Place the baking sheet in the refrigerator for 20 minutes.
  • In a microwavable bowl large enough to dip an egg, melt the white chocolate wafers and 2 teaspoons of cooking oil on high for 30 seconds. Stir and heat it for another 30 seconds. Stir until the chocolate melts. Let the mixture cool for 10 minutes.
  • Repeat the chocolate melting process for the milk chocolate in a separate bowl. Set a timer to let it cool for 10 minutes.
  • Divide the eggs in half. Coat half with white chocolate and half with milk chocolate. When the white chocolate has cooled for 10 minutes, place a chilled peanut butter egg into it and roll the egg with a spoon to coat it. If the chocolate is too thick, add more cooking oil and stir to thin it. Remove the egg with a fork to allow some of the chocolate to drip away. Place the coated egg on waxed or parchment paper and sprinkle it with confetti discs before the chocolate hardens. Repeat for the other eggs.
  • After the milk chocolate cools for 10 minutes, coat the rest of the eggs and add confetti discs to them before the chocolate dries.
  • Store the eggs in an airtight container in the refrigerator. They are best if eaten within a week of making them. They will keep in the freezer, in an airtight container, for a couple of months.

Notes

Troubleshooting when Dipping Eggs

Problem 1: Eggs fall apart when dipped into the chocolate. They are not chilled long enough to hold their shape. Solution: Chill the eggs for 20 minutes, then work on 1 or 2 eggs while refrigerating the remaining eggs.
Problem 2: The eggs disintegrate when dipped into the chocolate. The chocolate is too hot and is melting the eggs. Solution: Let it sit for 10 minutes before dipping the chilled eggs.
Problem 3: The egg sticks to the fork after I dip it. The egg is frozen, and its coldness hardened the chocolate. Solution: If you speed-chill the eggs in the freezer instead of the refrigerator, let them thaw before you dip them. If they are frozen, they will harden the chocolate immediately and will break when you try to remove them from the fork.
Problem 4: The chocolate cracked on the egg. This usually happens when the eggs lose their shape. Solution: If the egg cracks in one or more places but still has its basic shape, place it on the waxed paper for the chocolate to harden. Then, use your fingers to reform the shape of the egg. Chill it for a few minutes in the refrigerator. Re-dip the egg in the chocolate to fill in the cracks and coat the egg. This new coating will hide the cracks.
Problem 5: The large eggs easily break when dipped in chocolate. Solution: Make smaller eggs because they are easier to work with.
Problem 6: The chocolate is too thick to work with. This is usually caused because the chocolate is not thinned enough with cooking oil or is no longer warm enough. Solutions: 1) If the chocolate is too thick while still warm, add more cooking oil to thin it. 2) If the chocolate cools too much, it will gradually thicken and harden, making it impossible to coat the remaining eggs. Heat the chocolate for 30-second intervals and stir. Then, cool the chocolate for 10 minutes again before trying to coat the eggs. 

Temperature Sweet Spot

There is a temperature sweet spot for dipping eggs. Depending on the room temperature and the microwave power, you may need to cool the chocolate for less than 10 minutes or for a longer time. 

The Dough is Too Sweet

Taste the dough before forming the eggs. If it is too sweet, add a pinch of salt and mix until well combined. If you prefer peanut butter eggs that are not as sweet, use salted butter instead of unsalted, and add the salt listed in the recipe.

Graham Crackers in the Dough

Graham cracker crumbs will help thicken the dough. This method works better than adding more powdered sugar because the sugar can make the eggs too sweet. Graham crackers are less sweet and safer than using flour as a filler since raw flour can contain germs that cause food poisoning. Additionally, graham cracker crumbs add texture to the dough, which mimics small pieces of unground peanuts.

The Chocolate Seized When Melted

Chocolate can seize or harden and become unworkable when melted. This occurs when it is overheated. You can try to save it by adding cooking oil and stirring. If this does not work, throw it out and melt new chocolate. To prevent the chocolate from seizing, melt it in 30-second intervals, stirring between intervals. It is better to heat the chocolate for a shorter time and stir it longer until all the chocolate melts.

The Chocolate Coating is Soft

This can occur when the humidity in the room is too high. Place the eggs in the refrigerator to harden the chocolate.

Nutrition

Calories: 272kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 10mgSodium: 105mgPotassium: 138mgFiber: 1gSugar: 25gVitamin A: 98IUVitamin C: 0.04mgCalcium: 32mgIron: 0.4mg
Keyword Candy Recipe, homemade peanut butter eggs, Peanut Butter, Peanut Butter & Chocolate Recipe, peanut butter easter eggs, Peanut Butter Eggs
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