Peanut butter cups are a favorite candy in our household. While Chad doesn’t usually like chocolate, he does enjoy it when combined with peanut butter. By forming the peanut butter filling into the popular Easter egg shape, I thought these would be the perfect addition to Evan’s Easter basket this year (and of course plenty extra for us). The eggs aren’t too difficult to make, just a few intervals of waiting for the peanut butter and chocolate to chill. Now that I have tackled homemade Peanut Butter Easter Eggs, I should probably give peanut butter cups a try.
I used the microwave to melt the chocolate, but you can also use a double boiler.
You can leave the eggs plain after dipping in chocolate, or top with sprinkles or white chocolate. If using sprinkles, add them before the chocolate hardens. If using white chocolate, wait until after the milk chocolate hardens to drizzle unless you want them to mix together.
Peanut Butter Easter Eggs
Adapted from Brown Eyed Baker
1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cup powdered sugar, divided
2 cups (12 ounces) milk chocolate, chips or chopped
2 tablespoons vegetable shortening
In a medium saucepan, add the peanut butter, unsalted butter, and brown sugar. Place over medium heat and cook, stirring constantly, until the butter is melted and beginning to bubble. Remove from heat and use a wooden spoon to mix in the powdered sugar, 1/4 cup at a time, until fully incorporated. Allow to cool to room temperature.
Line a baking sheet with parchment.
Roll a heaping tablespoon of the cooled peanut butter into a ball, then gently form into an oval. Place on prepared baking sheet and lightly press to flatten slightly and form into the shape of a peanut butter egg. Repeat with remainder of the peanut butter filling. Refrigerate until chilled thoroughly, about 30 minutes.
Combine milk chocolate chips and shortening in a medium bowl. Microwave in 20 second increments, stirring in between, until melted and smooth. Dip a peanut butter egg into the chocolate and use a fork to flip until fully coated. Pick up with the fork and gently shake to remove excess chocolate. Place back on baking sheet and repeat with remaining eggs. If using, top with sprinkles. Refrigerate until chocolate is hardened, about 30 minutes.
If using white chocolate, place in a small bowl and microwave in 20 second increments, stirring in between, until melted and smooth. Drizzle over eggs or place in piping bag fitted with a small tip to decorate. Refrigerate until set. Place in an airtight container and refrigerate until ready to serve.