Chocolate Peanut Butter Filled Easter Eggs From Scratch | Recipe | The Southern Mountain Kitchen

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a different flavor, while sunflower seed butter is nut-free.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is often cheaper.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically less expensive.

Add 2.5 cups of confectioners sugar to a bowl.

Add 1 cup of creamy peanut butter to the bowl.

Melt 6 tablespoons of unsalted butter before adding to the bowl for easier mixing.

Add 0.5 teaspoons of pure vanilla extract and 1/8 teaspoon of salt to the mixture.

Mix the ingredients together until combined, noting it will be chunky and crumbly.

Shape the peanut butter mixture into small flat egg shapes that fit into the candy molds, using your hands.

Place the shaped peanut butter pieces on parchment paper and chill in the fridge for about 30 minutes.

Melt 16 ounces of dark chocolate with 1 teaspoon of oil in the microwave, in 30-second bursts until smooth.

Spoon melted chocolate into the candy molds, tilting to coat the sides and bottom.

Place the chilled peanut butter pieces into the chocolate-coated molds.

Cover the peanut butter with more melted chocolate to seal it.

Let the molds sit at room temperature until the chocolate hardens, then pop out the eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens