Description
Easter is the perfect occasion for indulging in delicious homemade treats, and these Peanut Butter Easter Eggs are a must-try! Inspired by everyone’s favorite Reese’s candy, these eggs are filled with a creamy peanut butter mixture and coated in smooth, vibrant white chocolate. Not only are they easy to make, but they’re also a healthier alternative to store-bought Easter candy, thanks to the use of natural peanut butter, maple syrup, and almond flour.
With a fun speckled design and customizable pastel colors, these homemade Easter eggs are a festive treat that will delight kids and adults alike. If you’re looking for a fun and tasty Easter project, these peanut butter eggs are a perfect choice.
Ingredients
Peanut Butter Egg Filling:
- 1 ¼ cup natural, runny peanut butter (no sugar added)
- ¼ cup maple syrup (or adjust to desired sweetness)
- ¼ cup powdered sugar
- ⅓ cup almond flour
- ½ teaspoon vanilla extract
- Pinch of salt
White Chocolate Coating:
- 8 ounces white chocolate melting wafers (Ghirardelli or similar)
- 2 teaspoons coconut oil
For the Speckles:
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
In a medium mixing bowl, combine natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt. Beat until smooth and well-combined. The mixture should be creamy, easy to handle, and perfect for molding into egg shapes.
Portion the peanut butter mixture into 2-tablespoon portions. Roll each portion into a ball, then gently shape it into an oval or egg shape. Place the shaped eggs on a parchment-lined baking sheet and freeze them while you prepare the chocolate coating.
In a microwave-safe bowl, combine the white chocolate melting wafers and coconut oil. Microwave in 15-20 second intervals, stirring between each interval, until the chocolate is smooth and completely melted.
For vibrant pastel colors, add ½ teaspoon blue spirulina and ¼ teaspoon matcha powder to the melted white chocolate. This gives your eggs a robin’s egg blue color, making them a festive treat for Easter. Alternatively, you can use a 2:1 ratio of any blue and green food coloring to achieve the desired shade.
Once the peanut butter eggs are semi-frozen, dip each one into the melted white chocolate. Hold the egg with a toothpick, dip it into the chocolate, and let the excess drip off. Place the coated eggs back on the parchment paper and let the chocolate firm up slightly before removing the toothpick.
For a speckled effect, mix cocoa powder with water to create a speckling mixture. Using a pastry brush, flick the cocoa mixture over the eggs to create speckles. This gives the eggs the appearance of real robin’s eggs. Allow the speckled eggs to set in the refrigerator for 10 minutes or until the chocolate is completely hardened.
Equipment
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →Notes
- Use natural peanut butter: Always opt for runny, natural peanut butter (with no added sugar) for the best texture and flavor in the filling.
- Customize the colors: If you don’t have spirulina or matcha, you can use any gel food coloring to achieve your desired pastel shades.
- Freeze for better coating: Freezing the peanut butter eggs before coating them helps the chocolate coating firm up quickly and prevents pooling.
- Make ahead: These Peanut Butter Easter Eggs can be made ahead of time and stored in the refrigerator or freezer for later.