With Easter about a week away, I decided I wanted to get in the Easter spirit and make something festive. Normally, I like to make deocrations or crafts, but since my husband, Paul, and I are moving soon I didn’t want to add more items to our moving pile. Plus, we were trying to rent out our house all during the month of March and I didn’t want any potential renters getting scared away by all of my bunny decorations. This year I decided to make something that would disappear quickly like…(drum roll please)…peanut butter eggs! Peanut butter eggs have always been my favorite Easter treat until Reese’s started making a version for every holiday. Now, they are my favorite every day of the year treat! I’ve always wanted to try to make my own, but was afraid of having them sit around for days afterward with only one mouth to eat them…mine. So, this year I decided I would make them, save JUST a few, and take the rest into work and that is EXACTLY what I did. (At least that’s my version of the story and I’m sticking to it!)
Homemade Peanut Butter Eggs
(Makes about 20 mini eggs)
- 1 cup creamy peanut butter
- 2 Tbsp butter
- 2 cups powdered sugar
- 1-2 Tbsp milk (any % or almond milk)
- Baker’s Semi-Sweet Chocolate Melting Bar
- Vanilla Candy Coating Bar
- Decorations (i.e. sprinkles, colored icing, etc.)
*Note: 1 Baker’s Bar was enough for 7 mini eggs so if you want to coat all of your eggs in the same type of chocolate…buy 2-3 melting bars. I decided to make half of mine chocolate and the other half vanilla.
- Mix all of the dry ingredients together. I found it easier to just use my hands since the peanut butter kept sticking to the spatula.
- Add 1-2 Tbsp of milk until the consistency of the peanut butter filling is similar to play-dough….not too moist, but not so dry that it cracks. I used almond milk because it was all that I had in my fridge. The % fat doesn’t matter for this since you are using it more for texture and not taste.
- Once you’ve got the texture right, line a baking sheet with wax paper and start forming your dough into egg shapes of whatever size you choose. I made mine mini-eggs like the mini Reese’s peanut butter eggs, but some people might think “go big or go home!” Continue making the egg shapes until all of your dough is used up.
- Place the tray of eggs in the freezer for about an hour.
- Melt your chocolate according to the package directions. I used the microwave method. You can also melt the chocolate using a double boiler, but who has time for that? Seriously!
- Get out a skewer or small two-pronged fork to stick in your eggs while dipping them in the chocolate. Lay them back on the wax paper to cool or put them in the fridge to speed up the cooling time.
- Decorate as desired!
If you are anything like me, you will want to eat all of these little guys in one sitting, but I recommend putting them in the fridge if you plan to use them within a few days or wrap them individually in plastic wrap and tin foil to freeze them until ready to eat. These delicious treats are now ready for Easter!