Pin It Celebrate the season with these homemade Dark Chocolate Peanut Butter Easter Eggs. Featuring rich, creamy peanut butter centers enrobed in smooth dark chocolate and topped with a sprinkle of flaky sea salt, they are a delightful treat for any holiday gathering.
Pin It Making your own candy at home is surprisingly easy and allows you to control the quality of the ingredients. With 210 calories and 4 grams of protein per egg, these treats are a satisfying way to enjoy the classic peanut butter and chocolate combination.
Ingredients
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- Peanut Butter Filling: 1 cup creamy peanut butter, 2 tablespoons unsalted butter (softened), 1 cup powdered sugar, 1/2 teaspoon pure vanilla extract, pinch of fine sea salt.
- Chocolate Coating: 8 ounces (225 g) dark chocolate (60–70% cocoa) chopped, 1 tablespoon coconut oil (optional).
- Topping: 1 teaspoon flaky sea salt.
Instructions
- Step 1: Prep
- Line a baking sheet with parchment paper.
- Step 2: Mix Filling
- In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla, and a pinch of salt. Mix until smooth and thick.
- Step 3: Shape
- Scoop about 2 tablespoons of the mixture and shape into egg forms using your hands. Place on the prepared baking sheet. Repeat with remaining mixture.
- Step 4: Freeze
- Freeze the peanut butter eggs for 30 minutes, or until firm.
- Step 5: Melt Chocolate
- Melt the dark chocolate and coconut oil (if using) in a heatproof bowl set over a pot of simmering water, or microwave in 30-second bursts, stirring until smooth.
- Step 6: Dip
- Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess chocolate to drip off. Place back on the baking sheet.
- Step 7: Finish
- Immediately sprinkle each egg with flaky sea salt before the chocolate sets.
- Step 8: Set
- Refrigerate the eggs for at least 15 minutes, until the chocolate is firm. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To ensure a smooth filling, use a hand mixer or a sturdy spoon. Always check ingredient labels for allergens like peanuts, dairy, or soy. For the best dipping experience, keep the peanut butter centers in the freezer until you are ready to coat them in the warm chocolate.
Varianten und Anpassungen
You can use crunchy peanut butter if you prefer added texture in the center. If you do not have coconut oil, you can swap it for vegetable oil or omit it entirely for a thicker chocolate shell.
Serviervorschläge
Serve these eggs chilled for a crisp chocolate snap. Store any leftovers in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 2 months for a longer-lasting treat.
Pin It These decadent dark chocolate peanut butter eggs are sure to become a holiday favorite. Whether you serve them at home or gift them to friends, they offer the perfect homemade touch to your Easter celebrations.
