Every year my mom would make homemade chocolate covered butter cream and peanut butter eggs for my family to enjoy in our Easter baskets. I can remember it taking her a long time to make these, and she broke mixer after mixer when making these eggs. She also sold them by the hundreds with the great reputation she received for how good they are. With today’s technology I have found a very quick and easy method to making these delicious homemade Peanut Butter Cream Easter Eggs! I adore making these sweet treats with my grandkids during Easter! When I was in a candy making class I learned that milk chocolate works best with peanut butter eggs. The sweet milk chocolate compliments the peanut butter cream center.
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WHAT BETTER WAY TO SPEND TIME WITH FAMILY THIS EASTER THAN MAKING THESE EASY AND DELICIOUS CHOCOLATE COVERED PEANUT BUTTER EGGS! HERE IS WHAT WE USED TO MAKE THEM:
This recipe makes about 5 or 6 1/4 lb eggs.
- 1/2 of an 8oz. package of cream cheese, softened
- 1/2 of a stick of butter, softened (1/8 Ibs)
- 3/4 cup of your favorite creamy peanut butter
- 3/4 teaspoon of good vanilla
- 1 lb confectioners sugar (4 cups)
- pinch of salt
- about 1/2 Ib of your favorite milk chocolate wafers to melt (we used Merckens)
Chocolate Covered Peanut Butter Eggs – Step 1
If you have a food processor that will work best. If not, a mixer will work fine. First cream the butter, peanut butter, and cream cheese. Add the salt and sugar and pulse until well mixed. Form shapes desired. Put shapes onto a cookie sheet covered in wax paper. Place in fridge for about 1 hour.
Chocolate Covered Peanut Butter Eggs – Step 2
Then melt the milk chocolate wafers to the correct consistency. You don’t want the chocolate too hot when you are ready to dip the eggs. Finally cover and Store in a cool room.
Your chocolate covered peanut butter eggs are now ready to be enjoyed by your family this Easter!
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