Peanut Butter Easter Eggs

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Homemade peanut butter Easter eggs on a decorative plate
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Why make this recipe

Peanut Butter Easter Eggs are a fun and delicious treat that combines the creamy goodness of peanut butter with the sweetness of white chocolate. These homemade goodies are perfect for Easter celebrations or just a sweet snack any time of year. Making these eggs at home means you can control the ingredients and enjoy a delightful treat without the additives found in many store-bought options. Plus, kids and adults alike will love creating and decorating these festive treats together!

How to make Peanut Butter Easter Eggs

Ingredients:

  • 1 1/4 cup natural, runny peanut butter (no sugar added)
  • 1/4 cup maple syrup
  • 1/4 cup powdered sugar
  • 1/3 cup almond flour
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces white chocolate melting wafers (we use Ghirardelli brand)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)
  • For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water

Directions:

  1. In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
  2. Portion the peanut butter filling into 2-tablespoon portions. Roll each into a ball using your hands, then shape the ball into an oval (egg-shaped).
  3. Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.
  4. In a small bowl, whisk together the cocoa powder and water and set aside.
  5. Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired. Pour into a short drinking glass or a similar vessel.
  6. Coating the eggs works best when they are semi-frozen. Stick a toothpick in the bottom of an egg, then dip it in the white chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper and immediately remove the toothpick. If you wait too long to remove the toothpick, the chocolate coating may crack.
  7. To make the speckles, dip a pastry brush in the cocoa powder/water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the eggs to create speckles. Note: this can get messy, so wear an apron! Refrigerate until the chocolate dries out (~10 minutes).

How to serve Peanut Butter Easter Eggs

These Peanut Butter Easter Eggs are best served chilled. Place them on a festive plate or in a colorful basket for a fun presentation. They can be enjoyed as a sweet snack or as a dessert after a lovely meal. These treats are sure to delight everyone and make your table look extra special!

How to store Peanut Butter Easter Eggs

To store your Peanut Butter Easter Eggs, keep them in an airtight container in the refrigerator. They can last up to a week when stored properly. For longer storage, you can freeze them for up to three months. Make sure to separate layers with parchment paper to avoid sticking.

Tips to make Peanut Butter Easter Eggs

  • Ensure your peanut butter is runny and natural for the best texture.
  • Adjust the sweetness by adding more or less maple syrup based on your preference.
  • Use different colored food dyes for creative designs on your eggs.
  • If you don’t have almond flour, regular all-purpose flour can work, but the texture may change.
  • Be careful not to overheat the white chocolate; stir often while melting.

Variation

For a different twist, try adding crushed nuts or mini chocolate chips to the peanut butter filling for added texture. You can also dip the eggs in dark chocolate instead of white chocolate for a richer flavor.

FAQs

1. Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in your eggs!

2. Is there a substitute for coconut oil?
You can use vegetable oil or any neutral oil in place of coconut oil if you don’t have any on hand.

3. Can I make these eggs vegan?
To make a vegan version, use a vegan chocolate substitute and ensure that your peanut butter and sweeteners are vegan-friendly.

4. How do I achieve a smooth chocolate coating?
Make sure the eggs are semi-frozen when coating. This helps the chocolate set quickly and ensures a smooth finish.

5. Can I add other flavors to the chocolate coating?
Absolutely! You can experiment with adding extracts like almond or mint for different flavor profiles in your chocolate coating.

Print
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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Print Recipe

Delicious homemade peanut butter eggs coated in white chocolate, perfect for Easter celebrations and sweet snacks year-round.

  • Total Time: 25 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 1/4 cup natural, runny peanut butter (no sugar added)
  • 1/4 cup maple syrup
  • 1/4 cup powdered sugar
  • 1/3 cup almond flour
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces white chocolate melting wafers
  • 2 teaspoons coconut oil
  • 1/2 teaspoon blue spirulina
  • 1/4 teaspoon matcha powder
  • 1 teaspoon cocoa powder
  • 1 tablespoon water

Instructions

  1. In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
  2. Portion the peanut butter filling into 2-tablespoon portions. Roll each into a ball and shape into an oval.
  3. Place on a parchment paper-lined baking sheet and freeze while preparing the coating.
  4. In a small bowl, whisk together the cocoa powder and water, then set aside.
  5. Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between intervals, until fully melted.
  6. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired.
  7. Pour into a short drinking glass or a similar vessel.
  8. Coating the eggs works best when semi-frozen. Stick a toothpick in the bottom of an egg, dip it in the white chocolate, and let excess chocolate drip off.
  9. Wait until the white chocolate is mostly hardened, then return to the parchment paper and immediately remove the toothpick.
  10. To make speckles, dip a pastry brush in the cocoa powder/water mixture and flick the brush over the eggs, holding it about 8 inches above the baking sheet.
  11. Refrigerate until the chocolate dries out (~10 minutes).

Notes

These eggs are best served chilled. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Ensure to separate layers with parchment paper.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 egg
  • Calories: 200
  • Sugar: 6g
  • Sodium: 80mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 5mg

Keywords: peanut butter, Easter eggs, white chocolate, homemade treats, dessert

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