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Peanut Butter Eggs
- Total Time1 hour
- Yield30 2-inch eggs 1x
Enrobed in milk chocolate, these creamy peanut butter eggs will disappear quickly in a household of peanut butter lovers.
Ingredients
400 grams confectioner’s sugar (3 cups)
400 grams creamy peanut butter (1 1/2 cups)
60 grams unsalted butter, melted (4 tablespoons)
2-3 tablespoons whole milk, plus more to adjust consistency
Milk or dark chocolate couverture, for tempering and enrobing
Instructions
Line a baking tray with parchment or a silicone baking mat.
In a large mixing bowl or the bowl of a stand mixer, add confectioner’s sugar, peanut butter, and melted butter, and mix until well combined. (Mixture will be crumbly.) Gradually add the milk, one tablespoon at a time, until a soft dough forms.
Use your hands to shape the dough into eggs, about 2 inches long. Place on prepared tray and chill in the refrigerator for 15 minutes while you melt and temper your chocolate.
When chocolate is ready, work quickly to enrobe each egg. (An enrobing fork can help to keep the process running smoothly!) Pipe with additional chocolate to decorate, if desired.
Return eggs to parchment-lined tray and allow to sit at room temperature until chocolate sets. (If using untempered chocolate, transfer eggs to the refrigerator to set the chocolate.)
Store eggs in an airtight container in the refrigerator for up to two weeks.
Notes
Choose a creamy peanut butter for this recipe. Try to avoid “natural” peanut butters, which contain too much oil.
Be sure to use a good-quality chocolate, rather than chocolate chips from the grocery store. Milk, white, or dark chocolate all work well for this recipe. Or, see my notes in the post above for alternatives to tempering chocolate.
Find it online: https://bastecutfold.com/peanut-butter-eggs/