Breakfast & Brunchbellyfull5.0
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.
👥 30 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- spatula
- knife
📝 Preparation Steps
1
Line a large cookie sheet with parchment paper.
2
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.
3
Add in the powdered sugar and graham cracker crumbs; blend on low speed until incorporated. Scrape down the bowl and mix again.
4
At this point, the dough will probably be dry and crumbly. Press a bit of the mixture with your fingers, it should be soft and hold together. If needed, add in 1 to 2 tablespoons of milk and continue to beat until the dough comes together.
5
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 shaped cookie cutters. This method will give you the cleanest, most uniform eggs. OR2) 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.
6
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.
7
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.
coconut oil2 tablespoons
8
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.
9
Place chocolate eggs back onto the cookie sheet.
10
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.
yellow, pink, and purple candy melts (optional for decorating)
11
Once they're all done, place the cookie sheet in the refrigerator to set completely before serving.
12
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.
13
Put the chilled eggs on top of the green coconut (like grass!) for serving. Cute!
Nutrition Facts
calories
202 kcal
fat Content
13 g
serving Size
1 egg
fiber Content
1 g
sugar Content
16 g
sodium Content
53 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
9 mg
carbohydrate Content
20 g
saturated Fat Content
6 g
unsaturated Fat Content
5 g
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