Reward your family and friends when you make these Chocolate Covered Peanut Butter Egg Truffles. Perfect for Easter, simple to make with no baking involved, and so rich and decadent, they’re like heaven in your mouth.
Chocolate Covered Peanut Butter Truffles
These delightful Chocolate Covered Peanut Butter Egg Truffles are perfect for Easter, but they’re so simple to make that you can whip a batch together and enjoy them any day of the year. A rich, milky chocolate coating surrounds a creamy, dreamy peanut butter center to create these magical treats. Sprinkles add a burst of color and a little bit of candy crunch as a fun touch. There’s no baking involved so you can even enlist the kids’ help for this fun recipe.
This classic flavor combination is a sure-fire hit if you need to whip up a quick dessert for a party. Since Easter is here, we decided to make these fun Chocolate Covered Peanut Butter Truffles in the shape of an egg, but you can get creative throughout the year with different cookie cutters to suit the occasion, or just make the traditional balls for snacking and gift giving.
- 2 cups confectioner's sugar
- 1 cup creamy peanut butter (crunchy will work if you prefer)
- ¼ cup no salt butter, melted
- 2 tbsp chocolate milk
- 1-12 oz bag semi-sweet chocolate chips
- 1 tbsp shortening
- Sprinkles for decoration, optional
- Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency.
- Line a large plate or baking dish with parchment paper, set aside.
- Roll out your peanut butter dough on a separate piece of parchment paper and using a cookie cutter, cut out shapes and transfer to lined baking dish. Alternately, you can just make 2" balls.
- Place in freezer for 30 minutes.
- After the 30-minute wait, melt the chocolate chips and frosting to smooth and creamy.
- Remove truffles from freezer and using a fork, lower them, one at a time, into the melted chocolate to cover, drain excess and return to lined baking dish or plate. It may be necessary to reheat the chocolate halfway through if it thickens.
- Cover with sprinkles, if desired, to decorate.
- Return chocolate covered peanut butter eggs to refrigerator in the pan and let them set up in the refrigerator for 30 minutes.
Here are a few tips for melting chocolate and dipping truffles, candy, or fruit:
- Although the double boiler method is the simplest way to melt chocolate chips or bark, don’t fret if you don’t have one. You can easily melt the chocolate chips in a shallow saucepan over very low heat, stirring constantly.
- Make sure the saucepan, top half of the double boiler, or microwave-safe bowl is completely dry. Even one drop of water will make your chocolate seize. If it does seize, try adding just a little bit of olive oil as this might reverse that and allow you to continue with your dipping.
- When dipping with a fork, have a stack of wooden toothpicks handy. You can scrape any excess chocolate from the top and edges using it like a knife, and you can use it to slide the candy off of the fork and onto the plate.
- Don’t worry if your eggs, truffles, or dipped fruit doesn’t look perfect when you put it up to set. Once it has set, take a sharp paring knife and gently cut off the excess around the base.
We hope you love these Chocolate Covered Peanut Butter Egg Truffles as much as we do. If you like this fun recipe, be sure to stop by our desserts section for even more like it. For more recipe inspiration, visit us on Pinterest because we have a lot of fantastic desserts you’re going to love there too. Enjoy!