Dairy West

Recipe By

Dairy West

  • Prep Time
    1 1/2 hours

  • Cook Time

  • Servings
    18 candies


  • 6 tbsp unsalted butter, softened
  • 1 cup peanut butter
  • 2 1/2 cups confectioners' sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 12 oz semi-sweet chocolate bars
  • 1 tsp vegetable oil
Easter Recipe

Line a large baking sheet with parchment paper or a silicone baking mat. With a mixer, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the confectioners’ sugar, vanilla extract, and salt and beat on low speed for 2 minutes until everything is combined.

Measure 1.5 Tablespoons of peanut butter mixture. Roll into a ball. Flatten the ball between your palms and use your fingers to narrow one end into an egg shape. The egg should be roughly 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining peanut butter mixture.

Chill the shaped peanut butter eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. Let the warm chocolate sit for 6–8 minutes to cool slightly before dipping, otherwise it will melt the shaped peanut butter eggs.

Remove peanut butter eggs from the refrigerator. Working with one at a time, submerge into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a second fork to help slide the candy off of the fork and onto the baking sheet. If the eggs are softening and losing their shape as you’re dipping them, put the baking sheet back in the fridge for 5–10 minutes and then try again.

If you have leftover chocolate, drizzle it over the candies. If desired, lightly sprinkle each with coarse salt or festive sprinkles while chocolate is still wet.

Refrigerate coated candies for 30 minutes or until chocolate has completely set before serving. Layer peanut butter eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. The filling can get a little soft, so they taste best right out of the refrigerator. Or try them right out of the freezer!