Easter Peanut Butter Eggs

Easter Peanut Butter Eggs

These Peanut Butter Eggs are rich, sweet, and just a bit salty. They're an easy no bake treat, a fun way to celebrate Easter and always a party favorite.

Prep Time20

Chill1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter eggs, homemade peanut butter eggs, peanut butter eggs for easter

Servings: eggs

Ingredients

1 cup creamy peanut butter
1/2 cup unsalted butter , room temperature
1 teaspoon vanilla extract
2 & 3/4 cups powdered sugar
1/4 cup honey graham cracker crumbs
1 to 2 tablespoons milk , as needed
1/8 teaspoon salt
2 cups semisweet chocolate chips
2 tablespoons coconut oil
yellow, pink, and purple candy melts , optional for decorating
1 cup sweetened shredded coconut + green food coloring , optional for serving

Instructions

Line a large cookie sheet with parchment paper.
Using an electric mixer or stand mixer, blend together the peanut butter and butter until smooth and creamy. Blend in the vanilla. Scrape down the bowl.
Add in the powdered sugar and graham cracker crumbs; blend on low speed until incorporated. Scrape down the bowl and mix again.
At this point, the dough will probably be dry and crumbly. If so, add in 1 to 2 tablespoons of milk and continue to beat until the dough comes together. Press a bit of the mixture with your fingers, it should be soft and hold together.
You can form your eggs one of two ways:
1) On a lightly floured work surface, roll the dough out to a 1/2-inch thickness. Then stamp out eggs using egg cookie cutters. This method will give you the cleanest, most uniform eggs. OR
2) Pinch off 1 & 1/2 tablespoon-sized pieces of the dough and roll into balls. After rolling the balls flatten them a bit in your palms then transfer to the parchment-lined cookie sheet and shape into eggs.
Place the eggs on the parchment-lined cookie sheet. Transfer cookie sheet to the freezer for 30 minutes (or fridge for an hour) or until the eggs are firm enough to dip in melted chocolate.
Add chocolate chips and coconut oil to a medium bowl and melt in the microwave at 50% power in 25 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
Remove a few eggs from the freezer at a time. One by one, place a chilled egg on a fork and dip into the chocolate, or spoon it over, so it's fully coated. Tap the fork against the bowl to allow excess chocolate to drip off, then use a knife or offset spatula to remove excess from the bottom for a cleaner look.
Place chocolate eggs back onto the cookie sheet.
Melt some yellow, pink, and purple candy melts (separately), according to package directions, then transfer to piping bags (or plastic bags, snip the tip off) and pipe stripes onto the eggs.
Once they're all done, place the cookie sheet in the refrigerator to set completely before serving.
Place coconut in a small bowl or bag along with a few dots of green food dye. Gently knead to combine and coat all the coconut. Scatter on a white serving plate.
Put the chilled eggs on top of the green coconut (like grass!) for serving. Cute!

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