Hello everyone, and happy spring! With warm weather just around the corner, I was inspired this past week to make one of my favorite sweets of the spring season: Peanut Butter Chocolate Easter Eggs! Normally, these are made by Reese’s, and are full of nasty preservatives and processed junk. But, by recreating the recipe using my own all-natural and organic ingredients, this classic spring treat isn’t nearly as unhealthy!
These eggs are perfectly seasonal for Easter, and are a nice break from all of the spring, fruity flavors. Don’t get me wrong, I love some lemon squares and blueberry muffins, but peanut butter and chocolate are my go-to favorites. Plus, this recipe is no-bake, which makes it ten times easier and more fun to make!
This recipe makes about 12 large eggs, but it can easily be doubled, or you can form smaller eggs in case you want to make some more for an Easter party, perhaps. It is beyond easy to make the filling, which, in my opinion, is the best part of any Reese’s-style sweet treat. The chocolate coating, too, couldn’t be easier. If you’re hesitant to use a double-boiler, you can always microwave the chocolate chips and coconut oil in twenty/thirty second intervals, stirring in between.
Please enjoy this delicious, healthy(er?) recipe, and have yourself a happy, happy Easter and beginning of spring!
Peanut Butter Chocolate Easter Eggs
Prep time: 20 minutes (plus 2 hours of chilling)
Cook time: 0 minutes! Yay! No baking!
Yield: 12 large Easter eggs
- 1 1/2 cups powdered sugar
- 7 oz of unsweetened creamy peanut butter
- 1/4 cup butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon coconut oil
- In the bowl of a stand mixer, combine the powdered sugar, peanut butter, butter, salt, and vanilla extract on low speed until combined thoroughly, and the dough holds together. If it’s too dry, add in some milk by teaspoons, and if it’s too wet, add in some powdered sugar by teaspoons.
- Form about twelve tablespoon-sized eggs with your hands, and place them on a cookie sheet lined with parchment paper. Refrigerate them for an hour.
- After about 50 minutes of egg chilling, begin making the chocolate coating. In a double boiler, melt together the chocolate chips with the coconut oil, making sure to constantly stir with a rubber spatula to avoid scorching the chocolate.
- When it’s fully melted, take the eggs out of the fridge and dip them one by one into the melted chocolate, and then place them back onto the parchment paper. I used my fingers to dip the eggs, but you could use a fork, too, if you don’t want to make so much of a mess. Feel free to top them with nuts, sprinkles, mini chocolate chips, sea salt, or anything else your heart desires!
- After another hour of chilling in the fridge, they’ll be hardened and ready to enjoy!