Peanut Butter Easter Eggs

These homemade peanut butter Easter eggs are the kind of holiday candy that disappears the second you set them on the table. A thick mixture of peanut butter, butter, and sugar gets shaped into egg forms, dried overnight until firm, then dipped in melted semi-sweet chocolate.

The overnight drying step is what makes the chocolate coating work. Wet or soft centers cause the melted chocolate to slide off or crack as it sets. A dry, firm surface gives the chocolate something to grip, and you get a smooth, even shell.

Melt the chocolate in a double boiler, not a microwave. Gentle, indirect heat keeps the chocolate in temper so it sets glossy and snaps when you bite through instead of turning dull and soft.

Kitchen Tips

• Use creamy peanut butter, not natural. Natural peanut butter has too much oil separation and the mixture won’t hold its egg shape.
• Shape the eggs with slightly wet hands to prevent sticking. Smooth the surface as much as possible since every bump shows through the chocolate coating.
• Dip each egg using a fork, letting excess chocolate drip back into the bowl. Set on parchment paper to harden.
• Store in the refrigerator. The peanut butter center softens at room temperature and the chocolate coating can bloom.

Variations

• Roll the peanut butter mixture around a whole maraschino cherry before shaping for a surprise center.
• Use dark chocolate instead of semi-sweet for a less sweet, more intense coating.
• Drizzle white chocolate over the set dark chocolate shells for a decorative Easter finish.