Peanut Butter Eggs are filled with a creamy peanut butter center that sits inside a rich chocolate coating. Easy to make in minutes, they taste so much better than any store bought candy and are perfect for filling Easter baskets.
Whisk together the graham cracker crumbs and powdered sugar in a large mixing bowl until combined.
Beat in the peanut butter and melted butter until a stiff dough forms. The dough may look dry but when pressed together it should hold its shape.
Use a 1 ½ Tablespoon cookie scoop to scoop out some of the dough and then roll it into a ball and form into an egg shape.
Place the egg on the prepared cookie sheet and repeat with the rest of the dough.
Place the pan in the freezer for 10-20 minutes or until the eggs are firm enough to dip in a warm chocolate.
Once the peanut butter eggs are firm, melt half of the dark chocolate in a shallow bowl in the microwave in 30 second increments, stirring each time you heat it.
Remove the eggs from the freezer and dip them, one by one, in the chocolate until coated.
Allow any excess chocolate to drip off and then replace the coated egg on the cookie sheet and repeat until all the eggs are coated.
If you run out of chocolate, place the rest of the chocolate chips in the bowl and heat as directed above until melted and then return to dipping your eggs.
If the eggs start to soften too much you can place them back in the freezer for 5-10 minutes to firm up before continuing.
After all of the eggs have been coated in chocolate use the rest of the chocolate to drizzle back and forth over the eggs to decorate them. You can reheat the chocolate in 10 second increments if it is too cool to drizzle.
Place the pan in the refrigerator and allow the chocolate to set completely before serving.
To Store: These Peanut Butter Eggs can be stored at room temperature for up to 2 weeks or in an airtight container or bag in the refrigerator for slightly longer.
To Freeze: Store these Peanut Butter Eggs in a freezer-safe container or bag for up to 3 months.
Do not use natural peanut butter in this recipe--it is too oily and the eggs will not set properly. I think Jif or Skippy works great!
It is important to let the inside peanut butter mixture set and harden before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
These eggs are definitely easier to dip if you chill them in the freezer, not the refrigerator.
If the eggs start to soften too much as you dip them in chocolate, you can place them back in the freezer for 5-10 minutes to firm up before continuing.