Whip up these Chocolate Covered Peanut Butter Eggs for a simple Easter treat that everyone will love! They have a light and fluffy peanut butter filling with a silky chocolate coating. Easy to make and taste wonderful!
2tablespoonVegetable Shortening(or coconut oil or ½ square of paraffin wax)
Instructions
Prepare a small baking sheet or container lined with wax paper.
Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, peanut butter, and marshmallow fluff on medium-high speed until fully combined. Scrape down the sides of the bowl as needed.
½ cup Unsalted Butter, ¾ cup Peanut Butter, ½ cup Marshmallow Fluff
Switching the mixer speed to low, add in the powdered sugar a little at a time until the peanut butter egg mixture forms. It should be soft, creamy, and on the sticky side.
2 cups Powdered Sugar
Take a spoonful of mixture and with your hands, roll it into an egg-like shape and place on the baking sheet. Repeat this step until all the mixture is used. If the peanut butter egg mixture is too sticky to handle, you can either refrigerate it for an hour or roll the egg shape in a little powdered sugar.
Freeze the peanut butter eggs until they are firm enough to dip into the chocolate (minimum 1 hour). The longer they have the chance to firm up in the freezer, the less likely they'll fall apart while you dip them into the melted chocolate.
Using a double boiler (fill the bottom boiler with about 1″-1.5″ water), melt the vegetable shortening and semi-sweet chocolate chips over low heat, uncovered until melted and smooth. You can also melt the two together in the microwave using a heat-proof, microwaveable bowl.If using a double boiler and paraffin wax, do not melt the paraffin wax and the chocolate chips together at the same time. Melt the wax first, then add the semi-sweet chocolate chips, stirring until fully melted and smooth.
12 oz Semi-Sweet Chocolate Chips, 2 tablespoon Vegetable Shortening
Dip each egg into the melted chocolate using candy dipping tools or 1-2 forks, then gently tap off any excess chocolate, placing the eggs back onto the wax paper-lined cookie sheet. Repeat this until all the peanut butter eggs have been dipped in chocolate, then place them in the refrigerator to allow the chocolate to harden. Once chilled, trim off any excess, if desired.
Store the chocolate-covered peanut butter eggs in the fridge, or you can freeze them in a tightly sealed container for a month. Separate any layers with wax paper to prevent the chocolate-covered peanut butter eggs from sticking to one another.
Video
Notes
You can use coconut oil or paraffin wax instead of vegetable shortening. The main purpose of the paraffin wax is to thin and add a little shine to the chocolate. It also keeps the chocolate from melting when left out at room temperature.
If you don't own a double boiler, you can take a medium saucepan, fill it with water to 1" - 1 ½", and top it with a glass heatproof mixing bowl. Then, place the chocolate in the glass bowl and melt it over low heat. Alternatively, you can melt the vegetable shortening and semi-sweet chocolate chips together in the microwave in a heat proof, microwaveable bowl.
Have your cookie sheet or jelly roll pan ready and lined with wax paper once your chocolate has melted. I keep mine to the left of my double boiler, so I don't have to move it far once the egg has been dipped in chocolate.
With any leftover chocolate you have, you can dip pretzels, Oreos, or whatever you fancy covered in chocolate! We like to dip pretzels and then store them in a container in the refrigerator. So good!