Peanut Butter Eggs
These creamy peanut butter eggs feature a smooth, sweet filling wrapped in a rich chocolate shell, finished with simple decorative touches for a homemade treat that feels special without being complicated.
Calories:
Ingredients
- 6 tablespoons unsalted butter softened
- ½ cup creamy peanut butter
- ¼ cup marshmallow cream
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
For the Chocolate Coating & Decoration
- ¾ cup dark chocolate melting wafers
- ¼ cup white chocolate melting wafers
- Green gel food coloring
- Edible candy flower decorations
Instructions
- Beat the butter, peanut butter, marshmallow cream, vanilla, and salt until smooth and creamy, with no lumps.
- Slowly mix in the powdered sugar until a soft dough forms. If it feels too sticky, add more powdered sugar one tablespoon at a time.
- Melt the dark chocolate wafers according to package directions, stirring until smooth and careful not to overheat.
- Spoon a small amount of melted chocolate into each mold and use a brush to coat the sides evenly. Chill for a few minutes until firm, then repeat for a second layer.
- Fill each mold with the peanut butter mixture, leaving a little space at the top. Press gently to remove air pockets.
- Cover the filling with more melted chocolate, smoothing the tops, then refrigerate until fully set.
- Gently remove the eggs from the mold. If they stick, let them sit at room temperature briefly before trying again.
- Melt the white chocolate, place it in a ziplock bag, and pipe simple designs or names on top.
- Mix green food coloring into the remaining white chocolate and use a small amount to attach candy flowers, holding them in place for a few seconds.
- Pipe small leaf details around the flowers using the green chocolate and let everything set completely before serving.