How to Make Chocolate Peanut Butter Eggs
As the winter snow starts to melt away and the flowers start to bloom in spring, it's a great time to make some seasonal candies. Our chocolate peanut butter eggs are the perfect treat to stock your bakery, candy shop, or diner with this Easter season.
Made with smooth peanut butter and coated in rich chocolate, these peanut butter eggs perfectly blend sweet and salty flavors for a delicious, homemade taste that's sure to be a hit with your customers. We add paraffin wax to this recipe because it makes the chocolate coating shiny and adds a nice snap that contrasts well with the creamy peanut butter. This recipe requires no baking and is very easy to prepare, so it's simple to make these eggs in bulk.
Peanut Butter Egg Ingredients
- 1 1/2 cups of butter
- 1 1/2 lb. of confectioner's sugar
- 1 lb. of semi-sweet chocolate chips
- 1 cup of creamy peanut butter
- 7 oz. jar of marshmallow creme
- 3/4 stick of paraffin wax
- Egg-shaped molds
- Heat the butter. Once the butter is completely melted, remove it from the heat and let it slightly cool.
- Add your melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. of confectioner's sugar to a large mixing bowl. Mix the ingredients until they reach a lumpy and runny consistency. Stir in the remaining 1 lb. of confectioner’s sugar until the mixture becomes smooth and even.
- Scoop this mixture into egg molds and place them on a cookie sheet.
- Refrigerate the eggs for about 1-2 hours until they are firm. While the eggs are in the fridge, start preparing your chocolate coating.
- Add the chocolate chips to a large mixing bowl. Shave the wax into your bowl of chocolate chips.
- Melt the chocolate and wax in a double boiler. Stir this mixture until it is smooth enough for dipping.
- Remove the peanut butter mixture from the egg molds.
- Dip the firmed eggs in chocolate. To dip the peanut butter eggs in chocolate easily, place the eggs on top of a fork. Then, gently lower the egg into your melted chocolate. Use the fork to flip over the egg, so it gets totally coated in chocolate. Lastly, use your fork to scoop out the egg and place it back on the cookie sheet.
- Place your cookie sheet and peanut butter eggs in the refrigerator until the coating is hard.
This recipe makes between 12 and 24 eggs depending on the size of your molds. If you're looking to make these sweet treats in bulk, you can use our handy recipe resizer to scale up this recipe to your needs. Peanut butter eggs are a delicious homemade treat to have in your candy shop or bakery around Easter, and you can display these eye-catching eggs near your cash register to generate impulse buys.