These homemade chocolate peanut butter easter eggs are melt-in-your-mouth delicious and easy to make! For a professional look, use plastic Easter eggs for molds.
If I have 16 homemade chocolate peanut butter Easter eggs and someone asks me for one, how many chocolate peanut butter Easter eggs do I have left? That’s right, 16. Because I’m selfish like that.
Chocolate + Peanut Butter = Yum!
Luckily for me, Mr. Chef doesn’t like chocolate and peanut butter together. Is he from another planet or what? Who doesn’t like peanut butter and chocolate? You know, I’ve always secretly thought he was abducted by aliens.
There are times to be glutenous and Easter and Halloween are one of those times! I DO love Easter with all of the chocolate candies and I couldn’t resist testing out this recipe for homemade chocolate peanut butter eggs.
These eggies are the bomb-dot-com!
These homemade chocolate peanut butter Easter eggs are:
High in vitamin B6
If you like this Easter recipe, you might like these other recipes at Bakerette
- 3/4 cup creamy peanut butter
- 1/2 cup vegan butter sticks, softened (such as Earth Balance)
- 1/2 teaspoon pure vanilla extract
- 2 1/3 cups confectioners' sugar
- 1 cup graham cracker crumbs (such as Nabisco Original Graham Crackers)
- 1 1/2 cups (12 ounces) dairy-free semi-sweet or dark chocolate, chopped
- 8 small plastic Easter eggs, to mold (optional)
- 2 tablespoons vegetable shortening
- 1/2 cup non-dairy white chocolate chips or white bark
- 1 teaspoon vegetable shortening
- Line a baking sheet wtih waxed paper; set aside.
- With an electric mixer, beat together peanut butter, butter, and vanilla until smooth and creamy. Gradually add in confectioners' sugar and graham cracker crumbs and continue beating until well combined. If it seems too wet to handle, add more graham cracker crumbs; if it seems too dry, add more peanut butter.
- Open up plastic Easter eggs, spray inside of molds with cooking spray, press filling into egg mold, turn over on prepared baking sheet. Place in freezer for 20-30 minutes or until firm. When ready, tap on cookie sheet and they'll fall right out; beautifully shaped like half an egg!
- Meanwhile, melt chocolate and shortening in the microwave in 30-second increments; stirring in between until smooth. (Do not over cook or chocolate will harden and be useless.)
- Remove "eggs" from freezer one at a time; keeping the others in the freezer until ready to dip. Using a large fork, place peanut butter egg on fork, dip into chocolate until completely covered, and allow excess to drip off. Transfer back to prepared baking sheet. Repeat until all eggs are covered; re-warming chocolate as needed..
- In a microwave-safe bowl, add white chocolate chips and shortening. Microwave on high in 20 second increments; stirring in between until smooth. Do not overcook or chocolate will burn and harden and be useless.
- Using a fork, dip fork tongs into chocolate and quickly drizzle over chocolate peanut butter eggs.
- Place eggs in refrigerator until set. Keep refrigerated.
Recipe inspired by TasteofHome.com