Easy 3 Ingredient Peanut Butter Eggs for Easter
Servings: 9 -10 eggs
These 3 ingredient peanut butter eggs taste just like your favourite Reese's peanut butter cups! They make the perfect easy Easter treat.
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 3/4 cup creamy peanut butter (not natural style)
- 1 1/3 cups confectioner's sugar (icing sugar)
- 8 ounces (225 grams) good quality dark chocolate bar or chocolate discs, coarsely chopped (or semi-sweet or milk chocolate)
Optional toppings
- colourful sprinkles
- flaky sea salt
- extra chocolate, melted for decorating
Instructions
- Line a baking sheet with parchment paper.
- Make the peanut butter filling: To a medium mixing bowl add the peanut butter and confectioner's sugar. Use a wooden spoon to mix and combine the two ingredients. The mixture will get crumbly at first. Then, use your hands to knead the mixture a few times until you get a uniform / more smooth dough. It will be quite thick and it's ok if it's a bit crumbly.
- Scoop and form the eggs: Scoop 2 heaping tablespoonfuls at a time and roll each into a ball. Use your fingers to slightly flatten into an egg-shape, about 1/2 inch thick. Place each egg on the parchment paper lined baking sheet.
- Chill the eggs: Chill in the fridge for 1 hour and up to 1 day or until the peanut butter eggs are firm. Leave the eggs in the fridge while you melt the chocolate.
- Melt the chocolate: After 1 hour (or more) in the fridge, leave the eggs in the fridge while you melt the chocolate in a microwave safe bowl in 30 second increments, stirring after each 30 second burst until just fully melted.
- Dip the peanut butter eggs: Let the melted chocolate cool for a few minutes before dipping in the eggs. Use a fork to rest each peanut butter egg on and dip / lower into the melted chocolate. Lift up and let any excess chocolate drip off. Place on the parchment paper lined baking sheet. If the chocolate gets too hard before all of the eggs are dipped, reheat the chocolate for 15 second in the microwave.Optional: Now is the time to add sprinkles or a sprinkle of flaky salt to each chocolate-covered peanut butter egg.
- Decorate and chill until set: Once all of the peanut butter eggs are dipped, chill in the fridge for 15 minutes. After 15 minutes in the fridge, decorate with extra melted chocolate if desired by drizzling in any pattern you see fit. Let sit in the fridge until the chocolate is set again.
- Once the peanut butter eggs are set, store in an airtight container in the fridge for up to 2 days. Or, in an airtight container in the freezer for up to 2 months. If enjoying from frozen, let sit at room temperature for a few minutes to soften before eating.
Notes
- Make sure to use creamy peanut butter like Kraft, Jif or Skippy - do not use a natural peanut butter as these will not set properly.
- If the eggs are softening too much and losing their shape as you dip them, put the baking sheet back in the fridge for 5–10 minutes and then try again.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!