Chocolate Covered Peanut Butter Eggs

These homemade peanut butter eggs taste like the ones you’d buy in a candy shop, but they’re made from scratch with six simple ingredients. A filling of brown sugar, powdered sugar, and peanut butter gets shaped into small egg forms, chilled until firm, then dipped in melted chocolate for a glossy, snappy shell.

Melting the brown sugar with margarine in the microwave first creates a caramel-like base that binds the powdered sugar and peanut butter into a smooth, moldable filling. If you skip this step and just mix everything cold, the filling crumbles instead of holding its egg shape.

The shortening added to the chocolate chips is the trick that keeps the coating smooth and shiny after it sets. Without it, the chocolate can bloom (turn chalky and white) or crack. The shortening also makes dipping easier since it thins the melted chocolate just enough to coat evenly without clumping.

Pro Tips

• Chill the shaped eggs thoroughly before dipping. Soft, warm centers melt the chocolate coating on contact and slide right off the toothpick.
• Work in small batches when dipping. If the chocolate starts to thicken, reheat gently over low heat. Don’t add water, which causes chocolate to seize.
• Let excess chocolate drip off before placing on wax paper. A thin, even coat looks cleaner and sets faster than a thick glob at the bottom.

Variations

• Use dark chocolate chips for a more intense, less sweet coating.
• Roll the filling in crushed graham crackers before dipping for a candy with extra crunch.
• Drizzle white chocolate over the finished eggs for a two-tone look that’s perfect for Easter baskets.