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Peanut Butter Eggs Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 eggs 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American

Description

These delightful Peanut Butter Eggs are a homemade twist on the classic treat. They feature a combination of creamy peanut butter and graham cracker crumbs, coated in a rich and silky dark chocolate layer. Perfect for Easter, gifting, or any time you crave a sweet treat, these no-bake eggs are easy to make yet incredibly rewarding. Their rich flavor and melt-in-your-mouth texture will surely win over all chocolate and peanut butter lovers!

Ingredients

Units Scale

For the Peanut Butter Dough

  • 2/3 cup honey graham cracker crumbs
  • 2 3/4 cups powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup (1 stick) salted butter, melted

For the Chocolate Coating

  • 10-ounce bag dark chocolate chips

Instructions

  1. Prepare the Pan
    Line a large cookie sheet with parchment paper. This will prevent sticking and make cleanup easier.
  2. Mix the Dry Ingredients
    In a large mixing bowl, whisk together the graham cracker crumbs and powdered sugar until thoroughly combined. This ensures even distribution of the dry ingredients.
  3. Form the Dough
    Beat in the creamy peanut butter and melted butter until a stiff dough forms. The dough might appear dry but will hold its shape when pressed together.
  4. Shape the Eggs
    Using a 1½ tablespoon cookie scoop, scoop out portions of the dough, roll them into balls, and form each one into an egg shape. Place them on the prepared cookie sheet.
  5. Chill the Eggs
    Place the cookie sheet in the freezer for 10-20 minutes, or until the eggs are firm enough to dip into melted chocolate without breaking apart.
  6. Melt the Chocolate
    In a shallow bowl, melt half of the dark chocolate chips in the microwave in 30-second increments, stirring after each interval, until smooth and fully melted.
  7. Dip the Eggs in Chocolate
    Remove eggs from the freezer and dip each one into the melted chocolate, coating it completely. Let any excess chocolate drip off before placing the coated egg back onto the cookie sheet. Repeat with all the eggs.
  8. Melt More Chocolate (If Needed)
    If you run out of chocolate, melt the remaining chocolate chips in the same manner as before and continue dipping.
  9. Re-Freeze If Necessary
    If the eggs soften during the dipping process, return them to the freezer for 5-10 minutes to firm up.
  10. Decorate the Eggs
    Once coated, drizzle any remaining melted chocolate over the eggs in a zigzag pattern to decorate. Reheat the chocolate in 10-second increments if it becomes too thick to drizzle.
  11. Set the Chocolate
    Place the cookie sheet in the refrigerator and allow the chocolate coating to set completely. Serve once the chocolate has hardened.

Notes

  • For a smoother texture, make sure the peanut butter you use is creamy and well-blended.
  • To achieve a glossy finish on the chocolate, consider adding a teaspoon of coconut oil when melting the chocolate chips.
  • These eggs can be stored in an airtight container in the refrigerator for up to 2 weeks.
  • You can use milk or white chocolate instead of dark chocolate if you prefer a sweeter coating.
  • For a festive touch, sprinkle the eggs with colorful sprinkles before the chocolate sets.

Nutrition

  • Serving Size: 1 egg
  • Calories: 210
  • Sugar: 18g
  • Sodium: 115mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/peanut-butter-eggs-recipe/