Chocolate Peanut Butter Eggs Recipe

Handmade chocolate peanut butter eggs recipe using simple chocolate moulds and filled with a soft peanut butter centre. Easier than it looks and a great Easter project for the kids!

Handmade chocolates seem like they should be hard but really they are just a matter of painting moulds with chocolate and adding a delicious filling.

The first time I made chocolates was with my best friend Tammy. She at times reminds me of Martha Stewart. Always looking for ways to make life a little more tasty, elegantly decorated and fun.

We spent the entire afternoon painting chocolate moulds, chatting and filling them with peppermint, peanut butter and cherries. Not a bad way to spend the afternoon. So that got me thinking… why not share a recipe on how to make chocolates for Easter.

These chocolate peanut butter eggs are a fun Easter activity to do with the kids or for a night in. And this Easter craft tastes much better than the eggs I made as a kid. Does anyone really eat those hard-boiled days old dyed Easter eggs?

Wondering what kind of cookies those are with the peanut butter eggs recipes? Well those are another fun baking project – Vegan Funfetti Sugar Cookies

Items you will need

Chocolate Moulds – Any shape you like will do but since we are filling these chocolates you will want to find moulds that are about 1″ deep in the centre to allow for the peanut butter filling to be added. I bought my moulds at Bulk Barn but Michael’s has them too.

Paint Brush – A small new paintbrush. I say new because since we are dipping the brush into chocolate it important that the brush is very clean. Any craft store will have a small flat brush. I just purchased a cheap brush from Michael’s.

PEANUT BUTTER EGGS iNGREDIENT LIST

  • 6oz dark or semi-sweet chocolate
  • 1 tsp coconut oil
  • 1/2 cup natural peanut butter
  • 1 tsp vanilla
  • 2 tbsp icing/powdered sugar

How to Make chocolate peanut butter eggs

Helpful tips

  • It is important when working with chocolate that the bowls and brushes are completely dry and free of water. Water will cause the chocolate to seize and become unworkable if introduced to water.
  • Melting chocolate wafers like Wiltons or Merckens are a little more forgiving to work with than regular semi-sweet or dark chocolate chips.
  • Chocolate can be melted slowly in the microwave or over a double boiler again being very careful to keep water out of the chocolate.
  • Coconut oil helps to keep the chocolate smooth and easier to work with. If you do not have coconut oil you can replace the coconut oil with cocoa butter or vegetable oil.
  • Silicone moulds are best. They are more flexible than plastic moulds making the chocolate much easier to pop out of the moulds when set.
  • Regular smooth peanut butter can be substituted for the natural peanut butter but please note regular peanut butter has a much higher sugar content so the amount of icing sugar may need to be reduced so the egg filling is not overly sweet.

melting chocolate in the microwave

  1. Add the chocolate to a microwave-safe bowl and set the microwave to 50% or use the chocolate melting setting if you microwave has one
  2. Microwave at 50% for 30 seconds. Remove and stir. Repeat until chocolate is nearly melted. It is very important to mix between every interval because chocolate is deceiving in that it will hold shape even when melted. Mixing is the only way to truly know when the chocolate has been melted completely.
  3. Once the chocolate is almost melted reduce the intervals to 10 seconds to avoid drying out and overcooking the chocolate. The goal is to get the chocolate to the “just melted” state
  4. Remove melted chocolate from microwave and add 1 tsp of coconut oil and stir to help maintain a smooth easy to work with and shiny chocolate.

Double boiler method for melting chocolate

  1. Place a small amount of water in the bottom pan of a double boiler, the water should not touch the top pot. Heat water to a simmer on medium heat. Alternatively, if you don’t have a double boiler you can use a standard pot on the bottom filled with a little water just the same and place a heat resistant on to the top of the pot so that it rests tightly over the bottom pot hovering just above the water. This bowl will get very hot so be careful not to touch it with bare hands. I have a metal mixing bowl I like to use for this method.
  2. Place the chocolate chips or melting chocolate in the top pot and start heating. 
  3. Stir frequently until the chocolate is just melted, turn the heat off 
  4. Add 1 tsp of coconut oil and mix well.
Close up of a peanut butter eggs recipe with one cut in half on an antique saucer

Chocolate Peanut Butter Eggs Recipe

Handmade chocolate peanut butter eggs recipe using simple chocolate moulds and filled with a soft peanut butter centre. A great Easter craft for the family!
5 from 2 votes
Print Pin Rate
Course: Dessert, Treat
Cuisine: American
Keyword: Chocolate, Easter Recipes, Holiday Recipes, Peanut Butter Eggs Recipe, Peanut Butter Recipes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 eggs
Calories: 151kcal

Equipment

  • Stove
  • Double Boiler or similar system
  • Food Scale
  • Measuring Spoons
  • Spatula
  • Chocolate Egg Moulds – 1" deep
  • New paint brush
  • Fridge

Ingredients

  • 6 oz semi-sweet or dark chocolate melting wafers
  • 1 tsp coconut oil
  • 1/2 cup smooth natural peanut butter
  • 2 tbsp powdered icing sugar
  • 1 tsp vanilla

Instructions

  • Melt the chocolate using the double boiler method or in the microwave. Add 1 tsp of coconut oil and mix until smooth.
  • Using a small flat paintbrush cover the chocolate egg mould evenly with chocolate ensuring full coverage all the way to the top of the mould. Place mould on a flat surface in the fridge for 10 minutes to set.
  • In a medium bowl add 1/2 cup peanut butter, 2 tbsp of powdered icing sugar and 1 tsp vanilla. Mix until combined,
  • Roll peanut butter mixture into a thumb-sized piece and gently place on top of the set chocolate eggs inside the mould. Gently flatten the top of the peanut butter to ensure it is level with the top of the mould.
  • Use the paintbrush to cover the top of the peanut butter filling and fill any gaps with additional chocolate. The chocolate should completely cover the peanut butter and be level with the top of the mould. Place back in the fridge for 10 minutes to set fully.
  • Once set carefully pop the chocolate eggs out of the moulds and enjoy!

Notes

The nutrition on this recipes was based on using semi-sweet chocolate, natural peanut butter and coconut oil

Nutrition

Serving: 1egg | Calories: 151kcal | Carbohydrates: 12.7g | Protein: 4.3g | Fat: 9.5g | Saturated Fat: 3.7g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 1mg | Fiber: 0.7g | Sugar: 9.5g | Calcium: 0mg | Iron: 2mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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