This week we have a yummy peanut butter eggs tutorial to share with you. Becca of Sweet Whimsy shop is back teaching you how to make DIY chocolate Easter eggs that have a peanut butter filling by Brittanie of Brittanie Bakes. You are going to want to add these chocolate peanut butter Easter eggs to your Easter baskets this year. They taste as good as they look! Take it away Becca...and thank you Brittanie for sharing your peanut butter filling recipe with us all!
A few months ago, Brittanie and I became “Instafriends” (people who are “virtually” connected through social media, but not necessarily in “real life” through face-to-face interactions…although we were sort of “instant friends” too). She reached out about a virtual collaboration for a matching cake and cake pop set. Brittanie makes beautiful drip cakes, among other things, and she posts gorgeous photos of her work, so her feed is an easy one to follow. Collaborating with her was a no-brainer!
Brittanie recently shared a family recipe (dated 1974 - woah!) for “Peanut Butter Balls,” and she has graciously permitted me to recreate and share it. The recipe makes a pliable dough that can be rolled into truffle-sized balls, which are stored in the fridge to keep their shape. It can also be used to for filling cakesicles (which Brittanie has done!)…or for making these peanut butter eggs. I’m not a huge fan of the iconic chocolate-covered peanut butter egg that is available at virtually every retailer during this time of the year (nor is Brittanie), but we both agree that her family’s homemade peanut butter filling recipe will make a PB egg that is undeniably delicious, and difficult to eat in moderation. The secret ingredient is graham crackers; they add texture and a crunch that is dangerously addictive!
Our peanut butter eggs is a super user-friendly recipe, and it’s easy to involve the kids – who will be way more excited about these eggs, than they would be about colored hard-boiled eggs, with a vinegar essence. Trust us ;)
Peanut Butter Eggs Tutorial & Peanut Butter Filling Recipe
Ingredients and Supplies:1 cup (2 sticks) butter
1 sleeve of Graham crackers (or 1 1/3 cup crumbs)
1 1/3 cup Creamy Peanut Butter
16 oz powdered sugar (or half of a 32 oz bag, or roughly 3 3/4 cups)
1 teaspoon vanilla extract or vanilla bean paste
Melting chocolate or candy coating (I used Wilton’s Bright White and Light Cocoa Candy Melts)
Egg Chocolate Mold
Easter Sprinklefetti™ sprinkles mix
Tiny spring nonpareils
Foil candy wrappers (4x4 size is needed for these eggs)
To begin, melt the butter (I used the microwave). Brittanie suggests doing this step first, to allow the melted butter to cool just a bit while you prep the rest of the ingredients.
Then, crush the graham crackers. Place the contents of the sleeve into a zip-closed plastic bag. If you have semi-responsible kids in the house, they can participate by stomping on the bag to crush the contents (tradition in Brittanie’s family). If you’re like me, and you have a 2 year-old who will open the bag and eat the graham crackers (best case scenario), use a rolling pin instead, and do this during naptime.
Mix all the ingredients together in a bowl using a stand mixer, until thoroughly combined. If the “dough” is too gooey to work with, place in the fridge to cool/stiffen.
Meanwhile, melt the chocolate or candy coating. If you’re using candy coating (like Wilton brand), you can use the microwave to melt the chips with 30-second intervals, at 50% power, stirring each time until chocolate is fully-melted.
Place 1-2 spoonfuls of the melted chocolate into each egg cavity, filling it about half way. Tap the mold on the counter to remove air bubbles, then use the spoon to coat the sides of each cavity, all the way to the top edge. Place a sheet of wax paper underneath the mold, then quickly flip the mold upside-down, so that the excess chocolate drains onto the wax paper. Return the mold to its original position, and check to be sure that each cavity is fully-covered with a thick shell of chocolate. If not, use the spoon to coat any uncovered edges, or any layer that seems to thin. Place in fridge for 5-10 minutes, until chocolate had hardened and is fully-set.
Remove from fridge, then fill each cavity with a heaping teaspoon of peanut butter filling. You may need to add more, but the teaspoon is a great start. Press the filling into each cavity as shown, and add (or remove) as needed. Make sure there's not so much filling that you can’t cover it with more chocolate, to seal the egg.
Use more melted chocolate to cover the filling and seal the egg. Before the melted chocolate sets, tap the mold on the counter again, to settle the chocolate, and remove air bubbles. Place in fridge for 10 minutes, to be sure chocolate has fully-set.
Remove from fridge. Turn the mold upside-down, and carefully maneuver the mold to “pop” each egg out from its cavity.
To decorate the peanut butter eggs, use a piping bag filled with melted chocolate to pipe designs on each egg. Nonpareils are a great “cover up” for unsteady piping. They make your chocolate treat look great, and they generally hide any unevenness in the lines.
Another option for decoration is to use a piping bag, or even a dipped spoon, to drizzle chocolate over the egg, then scatter with a fun sprinkle mix, like the Easter Sprinklefetti.
Whether you choose to decorate with chocolate piping and/or sprinkles and nonpareils or just leave the eggs smooth, a great way to finish them is to wrap each in a foil candy wrapper. The shiny wrap makes the eggs look extra festive, and also makes it easy to add to Easter baskets, or to give as a small gift.
We hope our peanut butter eggs tutorial will inspire you to make your own for spring and Easter. We’d love to see what you make, and how you decorate and display your treats! If you give them a whirl and make these chocolate peanut butter eggs, please tag us on social media. Use @BakersPartyShop @SweetWhimsyShop and @Brittanie.Bakes to share photos of your work, and to permit us to share your photos with our followers. Many thanks in advance!
Becca & Brittanie for Bakers Party Shop
This post was written, styled and photographed by Becca Aronowitz of Sweet Whimsy Shop for Bakers Party Shop. Intro and photo editing by Esther of Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to Becca of Sweet Whimsy Shop and Bakers Party Shop. All photos in this post and content are copyright of Becca Aronowitz - Bakers Party Shop, All rights reserved 2019.
Coming next week is a Bunny Cakesicle Tutorial that you won't want to miss! Don't they look darling with the peanut butter eggs?!
PS: If you enjoyed our post please share the love, pin the below Pinterest worthy photo to save for later inspiration!