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Peanut Butter Chocolate Eggs

Peanut Butter Bunny Eggs That Will Make You Smile

Peanut butter chocolate eggs made with a mold for easy and perfect eggs.
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Prep Time 1 hour
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 30
Calories 234 kcal

Equipment

  • 3-part mold egg mold
  • microwave-safe container or measuring cup

Ingredients
  

Filling
  • 4 tablespoons salted butter, room temperature
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered milk
  • ¼ teaspoon salt
  • 2 ¼ cups confectioners' sugar
Chocolate
  • 2 pounds chocolate wafers (Merkens milk chocolate recommended)

Instructions
 

Filling
  • Add the butter, peanut butter, vanilla, powdered milk, and salt to a large bowl. Stir until thoroughly mixed.
  • Stir in the confectioners' sugar, working with your hands until well combined. The mixture should be stiff, slightly dry, yet easy to form into a ball. If it is too dry, stir in peanut butter to loosen it; if it is too wet, add more confectioners' sugar. Cover and set aside.
Chocolate
  • Melt 1/2 cup of chocolate wafers in the microwave for 30 seconds. Stir. Melt again for 30 seconds. Then, stir until entirely melted.
  • Pour the chocolate into the bottom mold indentations, filling them to the fill lines. (The bottom mold has the larger egg cavities that the other molds will fit into.) Tap the mold on the countertop to release any air bubbles.
  • Fit the individual blue liners into the chocolate; they will squeeze the chocolate around the bottom mold. Add the top mold and press it firmly to ensure the chocolate coats the sides evenly. Place the mold in the refrigerator for 15 minutes to allow the chocolate to harden.
  • Once hardened, remove the top mold and carefully pull out the individual molds. Carefully peel off the blue liners from the chocolate to reveal the perfect egg shells.
  • Place the chocolate egg shells back into the bottom mold.
  • Add the peanut butter filling to each shell, filling them to the tops. Pat the filling into each shell to ensure it fills each shell completely.
  • Melt more chocolate and spoon it over the peanut butter, spreading it with the tip of a spoon. This layer makes the back of the eggs.
  • Place the eggs in the refrigerator and chill for 15 minutes. Then, remove the mold and turn it upside down on a towel. The eggs will easily release from the mold. Use the towel to prevent any damage when they fall from the mold.

Notes

Mold Source

You can find a 3-part mold to make these peanut butter bunny eggs by clicking here or here.

Yield

This recipe makes approximately 30 eggs. You may use less chocolate than the recipe specifies, which will also reduce the calories for each egg.

Nutrition

Calories: 234kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 5mgSodium: 246mgPotassium: 119mgFiber: 1gSugar: 21gVitamin A: 55IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg
Keyword Bunny Ears Chocolate Eggs, Bunny Ears Peanut Butter Chocolate Eggs, Chocolate Peanut Butter Eggs, Peanut Butter Eggs
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