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–+ servings
decorated Amish peanut butter eggs scattered around, one is cut in half.

Amish Peanut Butter Easter Eggs Recipe

Homemade Easter eggs made with a smooth and sweet peanut butter filling and coated in chocolate make a perfect treat for the Easter holiday. Great gift idea as well.
5 from 1 vote
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Prep Time 25 minutes
Chill 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Candy, Dessert
Cuisine American, Amish
Servings 24 eggs
Calories 223 kcal

Ingredients
  

  • 1/2 cup butter (softened) 8Tbsp.
  • 1 1/4 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1/8 teaspoon salt
  • 10-12 ounces melting chocolate for coating (approx. 2 cups chocolate chips)

Instructions
 

  • In a large mixing bowl, combine the soft butter and peanut butter. Mix until smooth.
    1/2 cup butter (softened), 1 1/4 cups creamy peanut butter
  • Add the powdered sugar and salt and mix well until smooth and creamy.
    2 cups powdered sugar, 1/8 teaspoon salt
  • Wrap the peanut butter mixture in parchment paper and refrigerate until chilled. (Chill for at least an hour or more to make it more manageable to shape.)
  • Cut or shape the mixture into eggs, any size you desire. ( I prefer them about 1/2 - 3/4" thick and use a 2" cutter.)
  • Place them on a parchment-lined tray and freeze for approximately 15 minutes. (You want them cold and firm but not completely frozen.) Eggs can also be covered and refrigerated overnight before dipping.
  • Place the chocolate in a microwave-safe bowl and microwave at 30-second intervals until smooth and melted. If it doesn't get thin and smooth enough, you can add a bit of Crisco shortening. Alternatively, you can melt the chocolate in a double-boiler.
    10-12 ounces melting chocolate for coating (approx. 2 cups chocolate chips)
  • Carefully dip each chilled egg into the chocolate using a fork or dipping tools. Tap lightly against the side of the bowl to remove excess chocolate. Place the eggs onto a parchment-paper-lined tray and refrigerate to harden.
  • Decorate as desired with extra drizzles, sprinkles, etc. (Sprinkles will need to be added before chocolate hardens.)
  • Store in a closed container in the refrigerator. (They're best when they are cold.)

Notes

You can shape the eggs with your hands, use an egg mold, or press/roll the mixture to the desired thickness and cut with an egg-shaped cutter. Use powdered sugar as needed to keep it from sticking.
This recipe makes approximately 24 (2" long, 1/2" thick) eggs.
We enjoy these eggs made with a smooth and creamy pb filling. However, my family prefers them with Rice Krispies added to the mixture. It adds a delightful crunch and also helps to make the eggs easier to handle when shaping and dipping. I often add a cup of Rice Krispies.
See the post above for more variations and ideas.
*Nutrition is approximate.

Nutrition

Serving: 1eggCalories: 223kcalCarbohydrates: 20gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 114mgPotassium: 159mgFiber: 1gSugar: 16gVitamin A: 119IUVitamin C: 0.1mgCalcium: 47mgIron: 0.4mg
Keyword Amish peanut butter eggs, Homemade peanut butter Easter eggs recipe
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