Baker by Nature

A Baking Blog by Ashley Manila

Salted Chocolate Covered Peanut Butter Eggs

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up!

Chocolate Covered Peanut Butter Eggs

Homemade Peanut Butter Egg Recipe

Last week, in a moment of post zumba weakness and hunger, I swiped up one of those coveted peanut butter eggs they sell at the grocery store and went-to-town. Is it just me… or are they not as good as they use to be? I have a childhood memory of them being this “HELLO sugar spiking creamy peanut butter heaven” kinda treat. But now…? Well, I don’t want to diss. But let’s just say I won’t be running out for more. Oh well. There’s always the make it yo self solution! And that my friends, is exactly what I did.

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up! 

Say hello to my version of Homemade Reese’s Eggs!!!

The peanut butter filling is perfectly sweet, the chocolate coating is firm but melts in your mouth, and just a touch of sea salt makes them taste so gourmet!

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up! 

Side note – do any of y’all take zumba classes?! I’ve wanted to try them for yeeeeears, finally did a few weeks ago, and whoa! Not at all what I expected. In a good but “wow I really can’t dance” kind of way. They’re intense. But I’m going to try and stick with it. Maybe I’ll even get better! … We’ll see.

Ok! Back to chocolate and peanut butter – the important stuff! 

How to Make Peanut Butter Eggs

These sweet little egg shaped treats couldn’t be easier to make. All you do is combine one jar of peanut butter (yay for no measuring!), powdered sugar, vanilla, and milk until they’re well combined and kind of like… well, peanut butter play dough. Edible peanut butter play dough… We should make this a thing!

Then you can easily scoop out the dough onto wax paper, shape it into eggs (this is easy!), and freeze for an hour or so. The freezing will help your eggs stay firm for their chocolate bath! Chocolate bath… Hmmm! Don’t you want to take a dip in that?

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up! 

Once they’ve been dunked and are looking pretty in their gorgeous robe of chocolate, you can sprinkle them with sea salt, and – if you’re feeling extra fancy – chocolate jimmies! There can never be too much chocolate 😉

More Easter Candy Recipes:

Chocolate Covered Coconut Cream Eggs

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up! 
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Salted Chocolate Covered Peanut Butter Eggs

Yield 2 dozen

These Homemade Peanut Butter Eggs are sure to be a hit this Easter!!! Made with just a handful of basic ingredients, these salted chocolate covered peanut butter eggs are super easy to whip up! 

Ingredients

  • 3 1/2 cups powdered sugar (more if you can't get the dough to be workable, but I found this to be the perfect amount)
  • (1) 15 oz jar of unsweetened creamy peanut butter
  • 1/4 cup butter, very soft
  • 1 teaspoon all natural vanilla extract
  • 2 -3 tablespoons milk (I used almond milk, but I'm sure cow milk will work just fine)
  • 3 cups bittersweet chocolate chips
  • 1 tablespoon coconut oil
  • 1 tablespoon sea salt
  • Chocolate jimmies, optional

Instructions

  1. In a large bowl or the body of a stand mixer fitted with the whisk attachment, mix together powdered sugar, peanut butter, vanilla, and softened butter.
  2. Add milk, one tablespoon at a time until it becomes a nice workable dough. It will be a little sticky, but totally scoop-able and easy to work with.
  3. Scoop 2 tablespoon sized rounds onto a large baking sheet lined with parchment paper. Form each round into egg shapes. I did this by simple squeezing the bottom of one side down and out a little.
  4. Place eggs in freezer to firm up for 1 hour.
  5. When ready to dip in chocolate, place chocolate chips in and coconut oil in a heatproof glass measuring cup. Microwave 30 seconds at a time, stirring in between, until melted.
  6. Carefully dip each egg in the melted chocolate. I did this by placing each egg of a fork, then quickly dipping it in the chocolate and pulling it pack out, letting the excess chocolate drip back into the bowl.
  7. Once dipped in chocolate, place eggs back on the waxed paper lined baking sheet, sprinkle with salt and sprinkles, and leave to set. About 1 hour. You can speed this up by placing the eggs in the refrigerator.

Courses Dessert

Cuisine Chocolate

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Comments

  8. Mir says

    Um, wow. So I’m the biggest peanut butter egg fanatic ever, and you upped the ante by adding the salt! You have my undying respect.
    Thank you soooo much for posting this.

    Reply

  9. Faith @ Pixie Dust Kitchen says

    I still love Reese’s eggs, but I LOVE that these use dark chocolate, jimmies, AND sea salt!

    Reply

  12. Christine @ Cooking with Cakes says

    I lol’d at this because 1- I’d freakin’ LOVE to take a chocolate bath, and 2 – I feel the exact same way about cadbury eggs! I used to think they were the best things eva as a kid, but as an “adult” I’ll still eat 12 in a row, but it’s not as exciting or tasty as I remember. Honestly, I’d MUCH rather have some of these eggs instead 🙂

    Reply

  13. Vanessa says

    These look delicious! Where do you find unsweetened peanut butter? Even the natural peanut butters I’ve seen have sugar added, unless you’re using the kind that has to be stirred. If so, does the stiffness of the peanut butter make a difference in the consistency of the eggs?
    Thanks!

    Reply

  27. Kayle (The Cooking Actress) says

    I have ALWAYS wanted to try zumba! but…moneys.

    anyway. I find storebought candy in general doesn’t do it for me the way it used to…evolved palate I suppose 😛

    I absolutely LOVE how you’ve made the homemade version of the eggs…BUT BETTER because dark chocolate and salt! YES

    Reply

  28. Anna says

    I came across this post on Pinterest, pinned the recipe and sent my mom the pin as well… She ended up making them and bringing them over for Easter dinner. Our gang went NUTS for them!!! She decorated them with organic, naturally-dyed, pastel-coloured sprinkles for the kids – both young and old enjoyed how lovely they looked – and they tasted divine. Everyone agreed they should be an Easter tradition, but I’m not sure I can wait that long to have them again. 😉 So glad I came across this recipe – thank you!! Oh, I also shared it on Facebook and have had FOUR other friends make them with similar rave reviews.

    Reply

  30. Ashley says

    Any idea if these would work with nut free butters?! My son’s school is nut free, and I have a jar of Superbutter that he hates on his sandwhiches….thinking about trying these using that…..

    Reply

  37. Tiffany Raube says

    I had the same experience! You are right they are not as good as I remembered them. This is a great idea, can’t wait to try it out for Easter. I usually don’t comment on posts but my mom actually made peanut butter play dough for my sister and I when we were little (and now for the grandkids) I LOVED it and we could eat it after our little paws had our fill of squishing and building with it. So much fun.

    Reply

  39. Sandy Young says

    How do you store these? Do they need to be refrigerated? If I use them as a cupcake topper garnish, will thye hold up at room temp or will they begin to melt?

    Reply

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