Peanut Butter Eggs
Make Peanut Butter Eggs in 50 minutes for creamy, chocolate-coated bites perfect for sharing.
Ingredients
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 cup graham cracker crumbs
- 1/4 teaspoon salt
- 8 ounces dark chocolate (or milk chocolate, good quality)
Instructions
Step 1: Mix the peanut butter filling
In a matte light-grey ceramic mixing bowl combine creamy peanut butter, powdered sugar, graham cracker crumbs and the pinch of salt. Use a sturdy rubber spatula to fold and finish with a few quick pulses of a hand mixer until the mixture is homogeneous — thick, dense, slightly tacky but holding shape. Scrape the bowl sides so the dough reads smooth and slightly glossy, flecked with fine graham crumbs; this is the cohesive peanut butter mass you'll shape next.
Step 2: Scoop and shape into eggs
Working with heaping tablespoons of dough, scoop, roll briefly into compact balls, then gently press and elongate each into a small egg shape with smooth seams. Place each shaped egg on a parchment-lined rectangular pan in neat rows, spacing them so chocolate can coat evenly. The surface should look satiny and firm to the touch; transfer the pan to chill in the fridge for about 20 minutes so the shapes stabilize and tighten.
Step 3: Prepare the chocolate coating
While the eggs chill, melt the dark chocolate in short bursts in a microwave-safe glass bowl at 50% power, stirring thoroughly every 30 seconds until fully glossy and pourable. Swirl the bowl to check viscosity — it should be smooth, shiny and slightly fluid, thick enough to cling yet run off in long ribbons. Keep the melted chocolate warm and lump-free, ready for quick dipping.
Step 4: Dip and set the eggs
Working quickly, pick up each chilled peanut butter egg with a small dipping fork or spoon, submerge it into the melted chocolate to coat fully, and lift allowing excess to drip back into the bowl. Set each coated egg on a clean piece of parchment to finish; a few stray drips and thin chocolate tails add handcrafted character. Return the tray to the refrigerator to firm the shell.
Step 5: Chill, finish, and plate
Refrigerate the chocolate-coated eggs until the chocolate is fully set, about 30 minutes. For a decorative flourish, drizzle remaining melted chocolate in thin ribbons across a few eggs. Arrange the finished Peanut Butter Eggs on a soft pale ceramic plate, scatter a handful of pastel candy-coated eggs around them, and include one delicately halved egg to reveal the creamy, golden peanut butter interior with fine graham texture.
Notes
- Chill the shaped eggs for at least 20 minutes before dipping to prevent melting.
- Use a microwave-safe glass bowl and stir chocolate every 30 seconds to avoid scorching.
- Layer parchment between rows when storing to prevent sticking.
- For smoother filling, sift powdered sugar before mixing.
- Freeze on a tray before transferring to a container for best results.