Chocolate-Covered Peanut Butter Easter Eggs 🐣

Name: Chocolate-Covered Peanut Butter Easter Eggs 🐣
Total time: 10800 s
Yield: Makes 17 servings
Cuisine: American
Ingredients: 1/2 cup creamy peanut butter; 3 Tablespoons unsalted butter, at room temperature; 1 cup powdered sugar; 3/4 cup finely crushed graham cracker crumbs (about 4 graham crackers); 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 8 oz chocolate suitable for melting (See Notes); Sprinkles (optional, for decorating)

Chris Gan @ChrissyAlpha

Peanut butter cups are one of my family’s favorite candies. Making them from scratch was both easy and fun (even if it was a little messy!). Most importantly, it was something that my 5 year old daughter and I could do together. The chocolate all over my kitchen was worth it. 😆

Recipe is modified from The Food Network

#GlobalApron Week 3 Chocolate
#Easter #Fun #Candy #Spring #NoBake

Recipe is modified from The Food Network

#GlobalApron Week 3 Chocolate
#Easter #Fun #Candy #Spring #NoBake

Chris Gan @ChrissyAlpha

Recipe is modified from The Food Network

#GlobalApron Week 3 Chocolate
#Easter #Fun #Candy #Spring #NoBake

Recipe is modified from The Food Network

#GlobalApron Week 3 Chocolate
#Easter #Fun #Candy #Spring #NoBake

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Ingredients

Prep time: 3 hours

Makes 17 servings

1/2 cupcreamy peanut butter
3 Tablespoonsunsalted butter, at room temperature
1 cuppowdered sugar
3/4 cupfinely crushed graham cracker crumbs (about 4 graham crackers)
1 teaspoonvanilla extract
1/4 teaspoonkosher salt
8 ozchocolate suitable for melting (See Notes)
Sprinkles (optional, for decorating)

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Steps

Prep time: 3 hours

1

Assemble the ingredients.
Ensure that the butter is at room temperature.
2

Place the graham crackers in a large plastic bag and smash them using a mallet or a rolling pin. Very finely crushed crumbs will yield a better texture in the filling.
3

Place the butter into a bowl and beat with a hand mixer at medium speed until creamy.
4

Scrape the bowl, add the peanut butter, and beat again with the hand mixer until the mixture is smooth and a little bit lighter.
5

Add the powdered sugar and mix it in at low speed. Add the vanilla, kosher salt, and graham cracker crumbs, and mix again at low speed until everything is well blended.
6

Cover the peanut butter filling and place in the refrigerator for at least an hour. Chilling it will make it easier to work with.
7

Line a cookie tray with parchment paper. Form rounded tablespoons of the filling into egg shapes, replace them onto the parchment paper. Cover the tray with plastic wrap, and place in the freezer for at least 30 minutes.
8

Melt the chocolate. I used a microwave for this step, but you could use a double boiler if you wish.
9

Working with one “egg” at a time, dip it into the chocolate and remove it using two forks. Transfer the dipped “egg” to a parchment paper-lined cookie sheet.
10

If desired, decorate using sprinkles.
Store the eggs in the refrigerator in a covered container for up to one week. Or, you can freeze them for up to a month.
Check out those snazzy eggs my daughter did in the second pic! 😆
11

Please note that the sprinkles may melt a little or spread, so be sure to enjoy the decorated ones first.
12

Notes:
Use a chocolate that is suitable for melting. Ghirardelli‘s baking chocolate works well in this case, and I chose 60% cacao for these peanut butter cups.
In a pinch, chocolate chips will work, but the chocolate tends to be thicker and clumps a little more.