Easter Egg Peanut Butter Candies
These classic Easter egg peanut butter candies feature a smooth, creamy filling coated in rich chocolate, creating a homemade treat that’s simple, satisfying, and perfect for sharing.
Calories:
Ingredients
- 6 tablespoons 85g unsalted butter, softened
- 1 cup 250g creamy peanut butter
- 2½ cups 300g confectioners’ sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Chocolate Coating
- 12 ounces 339g semi-sweet chocolate, chopped
- 1 teaspoon vegetable oil
- Optional: coarse or flaky sea salt
Instructions
- Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Beat the butter for about 2 minutes until smooth and creamy, then mix in the peanut butter until fully combined.
- Add the confectioners’ sugar, vanilla extract, and salt. Mix on low speed until a soft, slightly crumbly dough forms. If it feels dry, press it together with your hands until it holds shape.
- Scoop about 1½ tablespoons of the mixture, roll into a ball, then gently shape into an egg by narrowing one end. Lightly dust your hands with powdered sugar if sticking occurs.
- Place the shaped eggs on the baking sheet and refrigerate for at least 1 hour, until firm to the touch.
- Melt the chocolate with vegetable oil in short intervals, stirring until smooth. Let it cool for 6–8 minutes so it’s not too hot for dipping.
- Dip each chilled egg into the melted chocolate using a fork, coating completely. Tap off excess and return to the baking sheet.
- While the coating is still soft, sprinkle sea salt or decorations on top if desired.
- Refrigerate for about 30 minutes, until the chocolate is fully set.
- Once firm, serve or store chilled for the best texture.