Peanut Butter and Chocolate Eggs

peanut butter and chocolate eggs on a blue plate
Prep Time
40 min
4 chocolate eggs

Forget dying Easter eggs — try making homemade chocolate eggs instead. Pick up a plastic or silicone egg mold and some pretty ribbon to make these springtime treats totally giftable.



ounce milk chocolate, chopped (about 1 cup)
cup smooth peanut butter
cup confectioners' sugar
tbsp unsalted butter, at room temperature
saltine crackers, finely crushed
Pinch of kosher salt



Special equipment: a plastic or silicone 8-cup egg mold (2 1/2-inch round cups); decorative ribbon

Step 1

Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use.

Step 2

Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.

Step 3

Meanwhile, put the peanut butter, confectioners’ sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.

Step 4

Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.

Step 5

Wrap the seam of each egg with a pretty ribbon bow.

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