Peanut Butter Filled Chocolate Easter Eggs

Easter has always been one of my favorite holidays, ever since I was a little kid. It happens in Spring, so there’s a chance it’s on a warm and sunny Sunday — and it always meant family time and amazing food.

There were many things that could never be missing from our Easter table, and one of them was definitely chocolate Easter eggs. As a kid, I could eat so many of them —and honestly, I still can.

Since Easter is just around the corner and I love peanut butter (who doesn’t?), I came up with these Peanut Butter Filled Chocolate Easter Eggs. I don’t have to say much about them — they speak for themselves! But I will say this: They are easy to make, and insanely delicious!

Ingredients (for around 20 eggs)

• 100 g unsweetened creamy peanut butter
• 30-50 g of your favorite sweet oat cookies
• 50 g dark chocolate
• 50 g white chocolate
• Optional for decoration: finely chopped peanuts or sprinkles

Recipe

I. Prepare the Peanut Butter Filling

• Crush the cookies. The easiest way is to place them in a plastic bag and crush them with a pastry roller.
• Gradually mix the crushed cookies into the peanut butter until you have a dough-like mass that’s firm enough to mold but not too crumbly. The exact amount of cookie crumbs may vary depending on the consistency of your peanut butter.
• Refrigerate the mixture for 10-20 minutes to firm up.
• Once chilled, shape about 20 candy-sized eggs from the mixture. Work fast to prevent the dough from getting too soft. If you’re making a larger batch, keep most of the mixture in the fridge and take out a small portion at a time to shape.
• Place the shaped eggs on a tray or plate and freeze them for at least 1 hour.

II. Melt the chocolate

• When you’re ready to coat the eggs, melt the dark and white chocolate. Start with one, and melt the second while working through the coating process.
• To melt the chocolate, fill a small saucepan with a bit of water and bring it to a gentle simmer.
• Meanwhile, chop the chocolate into small pieces.
• Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water.
• Add the chocolate and and stir occasionally, until melted and smooth.

III. Coat the Eggs with Chocolate

• Take the peanut butter eggs out of the freezer and dip them into the melted chocolate one by one until fully coated. Work quickly — the cold eggs will make the chocolate set fast.
• If you like, sprinkle chopped peanuts or festive sprinkles over the chocolate-coated eggs before the chocolate sets.
• Let the chocolate harden completely before serving or storing.
• These Peanut Butter Filled Chocolate Eggs can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to 10-14 days — though chances are they’ll be gone much sooner!