If you followed my old food page where I posted recipes and restaurant news, you might remember this recipe. But since peanut butter & chocolate are a duo that I can never get enough of, I figured it was worth sharing again here! (Especially since that old site doesn’t exist anymore!)
This recipe pays tribute to a favorite Easter candy, peanut butter eggs. While the store-bought candies (we’re a big Reese’s family! 😉 ) are undeniably delicious, there’s something special about making them yourself. A few tweaks are made here to make them a bit healthier than the commercial version while still maintaining that wonderful peanut butter and chocolate combination. Natural peanut butter is sweetened with honey and just a bit of powdered sugar. Oats add some nutritional value in addition to giving them a firmer texture for shaping. And while you’re welcome to use milk chocolate like the traditional candy, I like mine with dark chocolate. So easy to make and every bit as delicious as the original, these homemade peanut butter eggs just might become your new Easter favorite.
1 cup creamy natural peanut butter (Smucker’s used here)
1/3 cup old-fashioned oats
3 Tablespoons raw honey
1 Tablespoon powdered sugar
1 teaspoon vanilla extract
Approximately 8 ounces melting chocolate (Merckens dark chocolate wafers used here)
In a food processor, combine all ingredients except for the chocolate and sprinkles. It should be mixed well, so that the oats blend in with the other ingredients.
Use a small cookie scoop (tablespoon sized) to form peanut butter balls. Place on a cookie tray lined with parchment paper.
Gently shape the balls to look more like small eggs, and refrigerate for about an hour.
Melt dipping chocolate using a double boiler (or microwave-safe bowl if you prefer).
Dip each egg into the melting chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melting chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off.
Place chocolate covered egg back on the parchment paper.
Two layers of chocolate are suggested to avoid having moisture from the peanut butter mixture seep through.
Refrigerate eggs for about 30 minutes before dipping in chocolate one more time.
While the chocolate is still wet, add sprinkles if desired.
Refrigerate finished eggs for at least an hour before serving.
If candies aren’t being served that day, store them in an air-tight container in the refrigerator. Placing them in mini muffin liners is a great way to keep them separated and make a cute presentation.
Makes approximately 20 candies.