Description
Delight in these creamy, rich homemade Easter eggs made with a decadent blend of powdered sugar, cocoa, peanut butter, and graham cracker crumbs, all coated in smooth melted chocolate. Perfectly shaped and chilled for a festive treat that’s both delicious and fun to make.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 cups graham cracker crumbs
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Wet Ingredients
- 1/4 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 2 tablespoons shortening
Instructions
- Mix dry ingredients: In a large mixing bowl, sift together the powdered sugar and cocoa powder to remove any lumps, ensuring a smooth base for the dough.
- Combine butter: Add the softened butter to the dry mixture and beat with a hand mixer or stand mixer until smooth and thoroughly blended.
- Add liquids: Pour in the milk and vanilla extract, mixing continuously until the mixture becomes smooth and fully incorporated.
- Incorporate crumbs: Gradually add the graham cracker crumbs, stirring well until the dough holds together evenly.
- Add peanut butter: Mix in the creamy peanut butter thoroughly, blending it evenly throughout the dough.
- Fold in coconut: Gently fold the shredded coconut into the dough until evenly distributed.
- Prepare tray: Line a baking sheet with parchment or wax paper to prevent sticking during chilling and dipping.
- Shape eggs: Take small portions of dough and roll them into egg shapes about the size of large walnuts, placing them on the prepared sheet.
- Chill eggs: Refrigerate the shaped eggs for at least 30 minutes to firm up for easier dipping.
- Melt chocolate coating: While chilling, melt chocolate chips and shortening in a microwave-safe bowl using 30-second intervals, stirring between to achieve a smooth, consistent melt.
- Dip eggs: Once firm, dip each egg fully into the melted chocolate, allowing excess chocolate to drip off before placing eggs back on the lined baking sheet.
- Set chocolate coating: Refrigerate the chocolate-covered eggs for at least 30 minutes until the chocolate hardens completely.
- Final step: Remove eggs from the refrigerator and let them come to room temperature before serving or storing in an airtight container to maintain freshness.
Notes
- Ensure butter is softened to blend smoothly with the dry ingredients.
- Refrigeration time is important to help the eggs firm up before and after dipping.
- Use parchment or wax paper to prevent sticking during chilling and dipping.
- Microwave chocolate in short intervals to avoid burning and ensure smooth texture.
- Store in an airtight container at room temperature for up to a week or refrigerate for longer shelf life.
