How to Make Homemade Peanut Butter Eggs
These Homemade Peanut Butter Eggs are a perfect homemade Easter candy!
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This recipe is one of my simpler candy recipes. A simple creamy peanut butter filling surrounded by a simple chocolate shell. These can be prepped in under an hour and are run to make, too!
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Ingredients
2 cups creamy peanut butter not natural peanut butter (475g)
1/2 cup 1 stick salted butter softened (113g)
2 Tablespoons brown sugar* packed
1 1/4 teaspoon vanilla extract
3 1/4 cups powdered sugar 405g
1 1/2 lbs milk or dark chocolate melting wafers or 1 1/2 lbs chocolate chips + 1 teaspoon shortening
Instructions
00:00 Introduction
00:25 Combine creamy peanut butter and softened butter in a large bowl (or preferably in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.
00:39 Add brown sugar and vanilla extract and stir well.
00:54 Gradually, about 1/2 cup at a time, add powdered sugar, mixing on low-speed until all sugar is absorbed and mixture clinging together. Be sure to scrape the sides and bottoms of the bowl with a spatula as needed.
01:40 Scoop dough by about 2 Tablespoons and roll into an egg shape. Flatten slightly (for a Reese's egg appearance) and transfer to a wax paper lined baking sheet.
02:13 Once all dough has been rolled transfer to freezer and chill for at least 15 minutes.
02:19 Once chilled, prepare your melting wafers according to package instructions or prepare chocolate chips by combining chocolate chips and shortening and microwaving in 20 second intervals, stirring well in between, until chocolate is smooth and completely melted.
02:46 Remove eggs from freezer and dip in melted chocolate. If decorating with sprinkles, sprinkle immediately over chocolate.
03:45 Allow chocolate to harden (if you used melting wafers this will only take minutes) before enjoying.
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Peanut Butter Balls without a White Streaked Chocolate Shell
Smooth, creamy peanut butter meets shiny, crisp chocolate in these classic Peanut Butter Balls. This no-bake recipe includes tips for tempering chocolate for professional-looking results at home.
Recipe:
Ingredients
4 oz cream cheese (full-fat, brick-style), softened (113g)
2 Tablespoons butter, softened (salted or unsalted butter will work here) (28g)
¾ cup creamy peanut butter (see note) (185g)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract (5ml)
12 oz quality dark or semisweet chocolate (I like to use couverture chocolate or finely chopped quality baking bars) (340g) (alternatively you may use dark chocolate melting wafers)
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Instructions
00:00 Introduction
00:30 Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.
01:14 Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.
02:03 Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).
02:17 Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.
Chocolate (see note)
02:47 Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).
03:51 Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.
04:20 In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).
04:49 Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.
05:00 Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to re-solidify before enjoying, and store in an airtight container in the refrigerator.
Notes
Peanut Butter
I do not recommend using a “natural” variety of peanut butter (the kind where the oil separates to the top). Unfortunately this often results in greasy peanut butter balls.
Chocolate
I am providing instructions on how to properly temper your chocolate. This can be a bit tricky if you’ve done it before and takes some practice for perfect results, but the goal of this is to prevent the unattractive white streaks that often form if chocolate is simply melted without being tempered. If you aren’t worried about appearance you can simply skip this step and melt your chocolate in 25 second increments.
If following instructions for tempering, I do not recommend using chocolate chips.
If you are using chocolate melting wafers or almond bark, you can simply melt your chocolate according to the package instructions and dip without worrying about temperature.
Storing
Store in an airtight container in the refrigerator for up to 1 week.
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Homemade Peanut Butter Eggs
These homemade peanut butter eggs are an easy and delicious Easter treat! In my humble opinion they taste MUCH better than the Reese's Eggs you'll find in the market and they're a fun activity to do with kids at home! I love decorating easter eggs but will take the edible version any day of the week!
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Healthy Reese's Peanut Butter Eggs Recipe (gluten free)
This healthy 4 ingredient peanut butter egg recipe will have your mouth watering. Healthy, low carb, low sugar and gluten free. The perfect easy no bake treat! FULL RECIPE:
HOW TO MAKE REESE'S PEANUT BUTTER EGGS
A creamy peanut butter centred encased in delicious milk chocolate. These will definitely be a hit for Easter! :)
Ingredients: (makes 20 to 30 eggs, depending on size)
1 cup of smooth peanut butter
1 cup of powdered sugar
pinch of salt
NOTE: If making eggs without the moulds, I would use an extra 1/2 - 1 cup of powdered sugar as you need them to be firmer to shape them into eggs.
Once they come to room temperature, the mixture is creamy either way.