Every year at Easter, I make these rich peanut butter eggs that are so easy, they only have five ingredients! Well, five plus the chocolate, so I guess that actually makes six.
Still, they are very quick and painless to make. Peanut butter eggs have always been my favorite Easter candy, but for the longest time, I was too intimidated to make them myself. This recipe is so simple and the tricks I’ve figured out over the years makes them so quick and easy to complete.
You’ll need margarine, brown sugar, powdered sugar, vanilla, peanut butter, and semi-sweet chocolate chips or chocolate melting wafers. For the peanut butter, I’ve often used my regular, creamy grocery store variety, but a few years ago I switched to a natural version with no added sugar or salt. In a shocking candy dichotomy, the natural peanut butter (without added sugar!) actually seems to make sweeter peanut butter eggs. I have no explanation for why this might be, but it’s completely true. Yum!
First, grab a microwave-safe bowl and add your margarine and brown sugar.
Put this in your microwave for 30 seconds, stop and mix, and put back in for another 30 seconds until the brown sugar is melted and no longer gritty. I have a small, low-powered microwave and this took about 2 minutes total.
When you’re finished, it should look something like this.
Now, stir in the powdered sugar, peanut butter, and vanilla. Mix with a rubber spatula until all the ingredients are combined.
If your peanut butter mixture is looking too runny, let it cool for a few minutes. It seems to thicken a bit as it cools. If it’s still not thick enough, add a little more powdered sugar until you get the desired consistancy.
Next, scoop about a tablespoon-full of the peanut butter mixture into your hand and roll it around until you have a ball.
Now, you want to turn the ball into more of an egg shape. I do this by pinching one end between the crook of my thumb and index finger.
Then you can flatten it a bit with your fingers until you get the desired shape. After that, place it on a cookie sheet or tray that’s been lined with parchment paper.
Once you have all your peanut butter mixture shaped into eggs, put them in the refrigerator to chill for about half an hour. I was able to get 13 eggs out of one batch.
While the eggs are chilling, wash up your bowl and spatula, and get to the really good part: melting the chocolate!
Place your chocolate in a microwave-safe bowl and pop in the microwave for 30 seconds. It will come out looking slightly melted, but if you stir and stir, it will continue to melt. You may need to microwave it for another 30 seconds, but it won’t take much to get the chocolate completely melted and free of lumps. If your chocolate doesn’t seem thin enough, add a tablespoon of shortening and stir until the shortening has dissolved into the chocolate.
Once your chocolate is melted and the eggs have chilled, you can start coating the eggs in the chocolate!
I’m sure there are a million different ways to do this, but here’s what works for me. Grab two large dinner spoons. Dip one into the chocolate.
Now place a peanut butter egg smack in the middle.
Next, use the second spoon to pour chocolate over the egg until it is completely covered.
Now you can slide your chocolate covered egg back onto the parchment paper.
When all your eggs are covered in chocolate, put your tray back in the fridge and let them chill for another hour or two.
These will keep for about a week and should be stored in the fridge in a tupperware container.
That is, if you can keep your hands off of them. I’m not sure I’ve ever had a batch last that long!
Here’s the recipe in short form, with all the measurements and basic instructions.
Peanut Butter Eggs
Makes about 1 dozen eggs
1/4 cup margarine
1/4 cup brown sugar
3/4 cup powdered sugar
1/2 cup peanut butter
1 tsp. vanilla
1 package (about two cups) or more, semi-sweet chocolate chips or chocolate melting wafers
Microwave margarine and brown sugar on high, stirring every 30 seconds until brown sugar is dissolved. Stir in powdered sugar, peanut butter, and vanilla. Shape by tablespoon-full into egg-shaped balls. Chill. Melt chocolate in microwave, stirring every 30 seconds. Dip peanut butter eggs in chocolate. Place on baking sheets lined with parchment. Chill and store in refrigerator.