One of my all-time favorite Easter treats are chocolate peanut butter Easter eggs. My mom has always put giant peanut butter Easter eggs in our baskets since I can remember (I think this is just a Southern/East Coast thing – I don’t see these for sale anywhere in the mid-South!). Several years back, when I was pregnant with Blakely after we just moved to Memphis, I was craving peanut butter Easter eggs some kind of bad, but again, not being able to find them around here, I decided to make my own!
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One thing that was non-negotiable was that I must use dark chocolate. We are huge fans of dark chocolate over here and always have Ghiradelli chocolate chips on hand. I ended up combining several recipes to create my own version of these yummy chocolate-covered peanut butter Easter eggs and I wanted to share it with y’all in case you need an easy, last-minute Easter treat! I also found the super-cute Easter sprinkles at Target! These are perfect for Easter baskets OR to take with you to an Easter gathering with family and friends.
Dark Chocolate Peanut Butter Easter Eggs
- 1 cup peanut butter
- 1/4 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 cup dark chocolate chips (we love Ghiradelli!)
- Easter-themed sprinkles
- Add the peanut butter and butter to a microwave-safe dish and pop in the microwave for 30 seconds to 1 minute (or until mostly melted).
- Pour melted peanut butter mixture into your mixer bowl (I used my KitchenAid) and add vanilla. Mix well.
- Slowly begin adding the powdered sugar while mixer is on. The mixture will get very thick - it should end up somewhat dry and crumbly, but will hold together when you form the egg shapes.
- Make egg-shaped balls of the peanut butter mixture and place on a cookie sheet covered in parchment paper.
- Refrigerate or freeze for 10-15 minutes.
- While they are chilling, melt your dark chocolate in a bowl using the instructions on the package.
- Once the eggs have cooled and hardened a bit, begin dipping them one by one in the dark chocolate. Use a fork for easily removing the egg from the chocolate.
- Place each chocolate-covered egg on the parchment paper and add sprinkles.
- Return to refrigerator and allow chocolate to harden.
One last thing – you may as well go ahead and double this recipe, because they’re SO good and you’ll wish you had more! Calories don’t count on Easter, am I right? 😉
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