Delicious butter-cream, peanut butter filling dipped in chocolate and finished off with a decorative drizzle…Easter treats don’t get much better than that!
If you’re a regular around here and follow me on Instagram, you know I’m totally obsessed with these delicious homemade chocolate dipped eggs my friend Joyce shared with me this year.
Gym Selfie with my girl Joyce! #loveher
She has been making these recipes for years and I feel like the luckiest girl in the world that she shared them with me. She makes three types. Coconut, Peanut Butter and Butter Cream.
I shared the coconut recipe last week (It’s my favorite, go check it out) and even though Easter is tomorrow I’m still going to get this posted, just in case anyone needs a really yummy peanut butter egg treat tomorrow…or any day this year. Just because they are eggs doesn’t mean they can only be enjoyed at Easter time. They can easily be made in to balls and become a peanut butter truffle for any occasion. 🙂
The recipe has cream cheese in it which gives it an amazing texture and balances out the sweetness from the powdered sugar.
I prefer to dip them in dark chocolate because the filling is quite sweet, but if you are a milk chocolate lover, I’m sure they would be just as delicious with milk chocolate.
I’ve dipped these using melted chocolate chips and with dipping melts. The melts that are made for dipping are so much easier to work with then melted chocolate chips and give a nice and even coating.
The peanut butter filling for these eggs is a little softer then the coconut filling in the coconut eggs so after you form them they need to be refrigerated for an hour or two before dipping.
I found that the easiest way to dip these was to drop them carefully into the melted chocolate and using a fork quickly turn them over to get covered and then lift them out with the fork and tap off excess chocolate before carefully placing them on parchment or wax paper.
You will most likely need to keep toothpicks or another fork or knife handy in case the chocolates don’t want to come off the fork easily when you are transferring them on to the wax paper.
If you want to, you can use the last of the chocolate after you finish dipping them to drizzle it back and forth to make a decorative pattern.
My family has loved making and sharing these delicious eggs this year. This will definitely be a tradition that we do every Easter from here on out!
I hope you love these fun Chocolate Dipped Peanut Butter Eggs as much as we do!
Awesome homemade candy recipes
- ½ cup softened butter
- 4 ounces, softened cream cheese
- 1¼ cup peanut butter, leveled not heaping
- 1 tsp vanilla
- ¼ tsp salt
- 6-7 cups of powdered sugar
- 1 lb of Merckens coating melts (dark) (or 1 lb of your favorite chocolate for dipping.)
- In a medium sized bowl use a fork and thoroughly mix the softened butter and softened cream cheese, until they are completely blended.
- Add the peanut butter and vanilla and mix completely
- Add powdered sugar one cup at a time, sifting it as you put it in. Sift the salt in with one of the cups of powdered sugar.
- I usually use seven cups and sometimes need to add a little more. But one batch I made only needed about six and a half cups. You want it to be thick but not completely stiff. It should be able to hold it's shape fairly well but still be mold-able.
- Line a cookie sheet with wax paper or parchment paper. Using your cookie scoop or a spoon, get about 2 tbsp of the mixture and using your hands carefully form it into an egg shape. Set it down on the parchment paper and repeat until all the mixture is used. (If it is extremely difficult to form the eggs this is a sign that you need to add more powdered sugar. Add a little more at a time if needed.)
- Place finished centers in the fridge for at least two hours. Melt the chocolate you will be using to dip. You can use a double boiler or the microwave to do this. I use the microwave stopping every thirty seconds to stir until the chocolate is nice and smooth.
- Dip each egg in the melted chocolate. Use a fork to help fish them out and shake off excess chocolate. Place each dipped egg back on the parchment paper.
- Once the eggs are all dipped and starting to set up, you can drizzle the remaining chocolate back and forth over eggs to give them a decorative look.
- (Because these eggs will be cold when you are dipping them you need to move quickly or the chocolate will cool and start to harden before you are ready for it to.)
- After they are completely set up you can wrap eggs in foil wrappersif desired.
- Finished eggs can be stored at room temperature or if you would like them to last up to three weeks, they can be kept in the fridge.
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