Spring is here, and with it comes one of the most beloved holidays of the year: Easter. It’s a time for colorful eggs, chocolate bunnies, and of course, delicious treats. If you’re a peanut butter lover, then you’re in luck. In this blog article, we’ll be sharing two amazing peanut butter Easter egg recipes that are sure to satisfy your sweet tooth. These recipes are easy to make, fun to decorate, and perfect for sharing with family and friends.
Recipe 1: Chocolate-Covered Peanut Butter Easter Eggs
Ingredients:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Assorted decorations (sprinkles, mini chocolate chips, etc.)
Instructions:
- In a large bowl, mix together the peanut butter, butter, powdered sugar, vanilla extract, and salt until well combined.
- Using your hands, shape the mixture into small egg shapes and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to an hour, or until firm.
- Meanwhile, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely melted.
- Using a fork, dip each peanut butter egg into the melted chocolate until fully coated. Tap off any excess chocolate and place back on the parchment paper.
- Decorate the eggs with your favorite toppings (sprinkles, mini chocolate chips, etc.) while the chocolate is still wet. Chill the eggs until the chocolate is set, about 15-20 minutes.
- Enjoy your delicious chocolate-covered peanut butter Easter eggs!
Nutritional Information:
- Serving Size: 1 egg
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 6mg
- Sodium: 76mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 15-20 minutes
- Total Time: 1 hour and 20 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork
Serving Suggestions:
These chocolate-covered peanut butter Easter eggs make a great addition to any Easter basket, dessert tray, or party platter. Enjoy them with a cold glass of milk or a hot cup of coffee.
Variations:
If you don’t have coconut oil, you can use vegetable oil instead. You can also try using white chocolate or milk chocolate instead of semi-sweet chocolate, or adding chopped nuts or dried fruit to the peanut butter mixture for a different flavor and texture.
Substitutions:
If you’re allergic to peanut butter, you can try using almond butter or sunflower seed butter instead. You can also use margarine or shortening instead of butter, and gluten-free powdered sugar if you need to make this recipe gluten-free.
Storage:
Store these chocolate-covered peanut butter Easter eggs in an airtight container in the refrigerator for up to 1 week.
Tips:
- Make sure your peanut butter mixture is firm before dipping it in the chocolate to prevent it from falling apart.
- Use a toothpick to help you dip the peanut butter eggs in the chocolate, and tap off any excess chocolate before placing them back on the parchment paper.
- If you’re having trouble melting the chocolate in the microwave, you can also melt it in a double boiler on the stove.
Frequently Asked Questions:
- Can I use natural peanut butter for this recipe?
- Can I freeze these chocolate-covered peanut butter Easter eggs?
- Can I make these peanut butter Easter eggs ahead of time?
Yes, but you may need to add more powdered sugar to help the mixture hold its shape.
Yes, you can freeze them for up to 3 months.
Yes, you can make them up to a week in advance and store them in the refrigerator until ready to serve.
Recipe 2: Peanut Butter Easter Egg Truffles
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces white chocolate chips
- 1 tablespoon coconut oil
- Assorted decorations (sprinkles, colored sugar, etc.)
Instructions:
- In a large bowl, mix together the peanut butter, butter, powdered sugar, vanilla extract, and salt until well combined.
- Using your hands, shape the mixture into small egg shapes and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to an hour, or until firm.
- Meanwhile, melt the white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely melted.
- Using a fork, dip each peanut butter egg into the melted white chocolate until fully coated. Tap off any excess chocolate and place back on the parchment paper.
- Decorate the eggs with your favorite toppings (sprinkles, colored sugar, etc.) while the white chocolate is still wet. Chill the eggs until the chocolate is set, about 15-20 minutes.
- Enjoy your delicious peanut butter Easter egg truffles!
Nutritional Information:
- Serving Size: 1 egg
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 14mg
- Sodium: 81mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 3g
Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 15-20 minutes
- Total Time: 1 hour and 20 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork
Serving Suggestions:
These peanut butter Easter egg truffles are perfect for sharing with family and friends. Serve them on a platter or in a decorative box for a festive touch.
Variations:
You can try using dark chocolate or milk chocolate instead of white chocolate, or adding chopped nuts or dried fruit to the peanut butter mixture for a different flavor and texture. You can also try rolling the peanut butter mixture into balls instead of egg shapes for a different look.
Substitutions:
If you’re allergic to peanut butter, you can try using almond butter or sunflower seed butter instead. You can also use margarine or shortening instead of butter, and gluten-free powdered sugar if you need to make this recipe gluten-free.
Storage:
Store these peanut butter Easter egg truffles in an airtight container in the refrigerator for up to 1 week.
Tips