Chocolate Peanut Butter Easter Egg Ingredients

These eggs are about the size of a chocolate bar.  Some are decorated with bright coloured chocolate for the children and for the adults a less sweet dark plain chocolate.  Both styles of eggs are filled with a simple peanut butter and rice krispie filling.

1 cup peanut butter
1/4 cup butter
1 tsp vanilla
3 cups icing sugar
2 cups Rice Krispies
3 cups Belgian Melting chocolate
1 cup assorted colours of melting chocolate

You will also need an Easter egg-shaped silicone mould, and a way to paint your eggs in the coloured chocolate. I tried some new squeezable containers made for it, they were alright and Much faster, but I prefer using a new small paintbrush, as its more accurate.

The Peanut Butter Filling

Start by making the peanut butter filling. Place both the peanut butter and the butter in a large mixer bowl. Beat together until very well incorporated at least a minute. This will prevent you from having little chunks of pure butter in your Easter eggs.

Once well blended add the icing sugar, to prevent a mess, start on low speed until incorporated. Add the vanilla and beat on high speed for at least two minutes.

Add the Rice Krispies and beat well.

The dough should be the consistency of thick cookie dough. You can adjust it by adding more icing sugar or Rice Krispies. The difference will be from the brand of peanut butter you use or the heat of your kitchen.

Place the filling in the fridge while you prepare the chocolate.

Forming the Easter Eggs

If you’re going to colour the eggs in different colours.  Melt one colour at a time, let it harden, then repeat with the next colour.

I find that the various colours of chocolate may have different melting time, my yellow took half as much time to melt as the blue did.   I prefer to melt my chocolate in the microwave, especially when its small amounts.  I suggest melting your chocolate on defrost tempt in 30-minute intervals.  Stop and stir the chocolate to see if it needs more time.

Colour in the different sections of your egg by piping or painting in the chocolate.  You can use a fondant tool, a new tiny paintbrush or toothpick is you need to remove spill over.

Chill one colour, making sure the chocolate is hardened before starting the next.

Once you have all the colour chocolate done. Paint the outside of the egg with dark chocolate, either with a spoon or a paintbrush.

Fill the inside with the peanut butter filling, making sure it isn’t higher than the sides of your egg.

Fill the entire egg cavity with chocolate.

Lift the silicone tray of eggs up and let it tap onto the counter several times.  This will make your chocolate float smooth and remove any air bubbles.

Place your tray of Easter eggs into the fridge and chill for about an hour.

Pull off the silicon tray and serve.

If you happen to have chocolate around the outside of your egg from filling it.  While still cold, hold the egg in one hand using parchment paper to prevent it from melting.  Then cut the extra little bit off using a small knife

These chocolate eggs are part of an Easter bunny Garden centerpiece I created using a DIY wood Easter bunny and the eggs.

Homemade Chocolate Peanut Butter Eggs

Homemade Easter eggs with a crispy peanut butter filling. Homemade eggs are often better as you can use higher quality chocolate.

Print Recipe

Prep Time:1 hour hr

Total Time:2 hours hrs

Ingredients

• 1 cup peanut butter
• ¼ cup butter
• 1 tsp vanilla
• 3 cups icing sugar
• 2 cups rice krispies
• 3 cups Belgian melting chocolate
• 1 cup assorted colours of melting chocolate

Instructions

Peanut Butter Easter Egg Filling

• Place peanut butter and butter in the large bowl of a mixer, and beat together very well for about minute.
• Add the icing sugar, beat on low until incorporated, add the vanilla, increase the speed and beat for two minutes.
• Add the rice krispies. Beat well
• The peanut butter filling should be the consistency of thick cookie dough. If yours isn’t just add more icing sugar and rice krispies 1/2 cup at a time.

Chocolate Coating

• Place the different chocolates into different containers. Melt each colour just before using it. I like to use the microwave on defrost temperature in 30 second intervals. The different colours of chocolate may take different amounts of time.
• Colour in the different sections of your egg by piping the chocolate. You can use a fondant tool, or toothpick to remove chocolate the may have overflowed in the form. Let the chocolate harden before starting the next colour.
• Once you have all the coloured chocolate finished. Paint in the outside of the egg with the dark chocolate. You can use a spoon or a new small paintbrush for this. Place in the fridge and chill until the chocolate is hard.

Filling the Easter Egg

• Remove the chilled chocolate eggs, and fill with the peanut butter filling. Using a spoon smooth out the top of the peanut filling. Make sure the filling is below the top of the silicon egg mold. This will keep the bottom of your eggs flat.
• Fill each egg with chocolate. Lift up your silicon egg mold about an inch and drop it. Do this repeatedly until the air bubbles come out of your chocolate and the top of each egg is smooth.
• Place your eggs in the fridge to harden, it will take under an hour.
• If you find the chocolate isn’t smooth on the edges. Hold the egg in one hand with parchment paper, and cut off the edge. The parchment paper prevents the egg from melting from the warmth of your hand.

Notes

This recipe made a dozen large chocolate Easter eggs, about 2 inches long. Depending on the size of your silicon Easter egg molds, you may use more of less chocolate.

Servings: 12