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Southern Church Peanut Butter Eggs

Southern Church Peanut Butter Eggs Made Easy for Easter Bliss

These Southern Church Peanut Butter Eggs are a nostalgic treat filled with creamy peanut butter and covered in chocolate.
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Prep Time 40 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 15 eggs
Course: Dessert
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 0.5 cup unsalted butter Salted butter can be used as an alternative.
  • 1 cup creamy peanut butter Substitute with SunButter for a nut-free version.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 2 cups powdered sugar Sifted for smooth incorporation.
For the Coating
  • 12 ounces chocolate chips Milk or dark chocolate works well.
  • sugar flowers Optional decorative touch.

Equipment

  • Medium saucepan
  • large mixing bowl
  • wooden spoon or spatula
  • Plastic wrap
  • Parchment Paper
  • Freezer-safe bag

Method
 

Preparation Steps
  1. Melt butter and peanut butter in a medium saucepan over medium heat, stirring until smooth (3-5 minutes).
  2. Combine melted mixture in a large mixing bowl with vanilla extract and sifted powdered sugar, stirring until thick and dough-like.
  3. Chill the mixture in the fridge for about 30 minutes to firm up.
  4. Shape the chilled mixture into egg shapes, approximately the size of a golf ball, until you have about 15-16 eggs.
  5. Refrigerate shaped eggs for an additional 2-3 hours until completely firm.
  6. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  7. Dip each egg into the melted chocolate, tapping off excess, and place them on a parchment-lined tray.
  8. Decorate with sugar flowers while the chocolate is still wet, then allow to set at room temperature or refrigerate until firm (about 30 minutes).

Nutrition

Serving: 1eggCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Store eggs in an airtight container at room temperature for up to 2 weeks, in the fridge for up to a month, or freeze for up to 3 months.

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