How to Make a Peanut Butter Egg

Just when it seems like all the candy from Christmas and Valentine’s Day are finally done tempting you, Easter pops up out of nowhere and creates an explosion of sugary sweets filling the shelves of supermarkets and bakeries. The most notable, and coveted, sweet treat for this holiday is the mouthwatering peanut butter egg. This delicious combination of creamy peanut butter covered in a delectable chocolate coating brings together everyone’s favorite pairing of salty and sweet.

While there are an abundance of ways to make this popular candy, we’ve provided you with an instructional video and directions showing you how to make the best peanut butter egg recipe, so you can impress your guests this Easter.


Peanut Butter Egg Recipe

Ingredients
Directions

  1. Melt the butter in a pan or a microwave. Once the butter is completely melted, remove it from the heat and let it slightly cool.
  2. Pour the butter into a large mixing bowl.
  3. Using a wooden spoon or a spatula, stir in the marshmallow creme, creamy peanut butter, and 1/2 lb. of confectioner’s sugar. The mixture should turn into a lumpy and runny consistency. Stir in the remaining 1 lb. of confectioner’s sugar until the mixture becomes smooth and even.
  4. Scoop this mixture into an egg mold and place them on a cookie sheet lined with a silicone baking sheet.
  5. Refrigerate the eggs for about 1-2 hours, until they are firm. While the eggs are in the fridge, you’ll want to start preparing your chocolate coating.
  6. Add the chocolate chips to a large mixing bowl. Using a peeler, shave the wax over your bowl of chocolate chips.
  7. Melt the chocolate and wax in a small pan or a double boiler. Stir this mixture until it is smooth enough for dipping.
  8. Remove the peanut butter mixture from the egg mold.
  9. Dip the firmed eggs in chocolate. Place the dipped eggs back on the cookie sheet with the silicone lining and refrigerate until the coating is hard.

This recipe makes about 12-24 eggs, depending on the size of your mold.

By Emily Hepner
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