Uncoated peanut butter eggs shaped on a parchment-lined tray
Uncoated peanut butter eggs shaped on a parchment-lined tray
When the eggs are almost done chilling, add the chocolate chips and 1 tablespoon butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until the chocolate is smooth and glossy. Let it cool for a few minutes so it’s warm and pourable but not hot.
Take the chilled peanut butter eggs out of the fridge. Using a fork or your fingers, dip each egg into the melted chocolate, turning to coat as best you can. Let the extra chocolate drip off, then set the coated egg back on the parchment. The coating doesn’t need to be perfectly smooth—little ridges and swirls give them that cozy, homemade look.
Peanut butter egg being dipped into melted chocolate
Peanut butter egg being dipped into melted chocolate
If the chocolate starts to thicken while you’re working, pop it back in the microwave for 10–15 seconds and stir again to loosen it up.
Once all the eggs are coated, place the baking sheet back into the refrigerator. Chill for at least 45 minutes, or until the chocolate is set. The surface may look a bit soft and slightly uneven, and that’s just right for these.
Freshly coated peanut butter eggs setting on a tray
Freshly coated peanut butter eggs setting on a tray
Keep the finished peanut butter eggs stored in a covered container in the refrigerator. If you’ve got hungry kids (or a snacky spouse), feel free to tuck the container toward the back behind the leftovers—Nana Margaret’s trick to make them last more than one day.
Variations & Tips
For picky eaters who don’t like too much texture, stick with creamy peanut butter and make a slightly thinner chocolate coating by stirring in an extra teaspoon of butter to the melted chocolate.
Smooth peanut butter eggs with a thin chocolate coating
Smooth peanut butter eggs with a thin chocolate coating
For a little crunch, you can use crunchy peanut butter or gently press a few mini chocolate chips into the tops before chilling the coated eggs. If you prefer a less-sweet filling, reduce the powdered sugar by 1/4–1/2 cup and add an extra pinch of salt to balance the flavors.
