Peanut Butter-Toffee Chocolate Eggs are a delicious, easy-to-make treat for the season…and beyond! Do you love the combo of peanut butter and chocolate? It’s a classic, and one of my favorites, too. The added toffee takes these favorites over the top, just in time for Easter!
You should be almost set for Easter now that you have my recipes for Jalapeño Deviled Eggs and these yummy Peanut Butter-Toffee Chocolate Eggs. I’ve shared this candy recipe before, but it’s worth reminding readers about each year, if you ask me!
Another recipe perfect for the holiday is this Asparagus and Asiago Frittata. An Easter doesn’t pass my mom by without make a frittata with asparagus. It’s so Spring-y!
If you’re into making easy (and delicious) candy like these peanut butter eggs, I recommend you try my recipe for Buttermilk Fudge with Orange & Rosemary. I’ve made it at Christmastime, but it has a nice spring vibe to it that’s perfect for this time of year. And bonus: it’s truly easy to make, even if you’ve never made fudge before.
Another easy-to-make candy recipe to try is my Homemade Cardamom-Orange Soft Caramels. They basically melt in your mouth and are a new family favorite.
In my experience, people tend to get nervous about making candy (myself included). But seriously, the candy recipes I’m proposing are all straightforward without much complication or too much fuss involved.
Peanut Butter-Toffee Chocolate Eggs
But one of my all-time favorite goodies sold this time of year are Reece’s Easter Peanut Butter Cup Eggs. You might say that they’re basically the same as a Reece’s Peanut Butter Cup, but I think not!
They’re just…different. More peanut butter AND chocolate? Maybe. They taste better because they’re seasonal? Probably. All I know is I love them, and putting them in the fridge or freezer makes me love them more. Have you ever?
I was at the store recently and they were out of the PB eggs! Whaaaat?! No problem since I thankfully have this recipe!
I’m here to help you make a batch for yourself (and hang on to this recipe for when you really have a craving for the egg-shaped version)! These peanut butter eggs are so easy to make and taste so close to the real deal.
I added toffee bits to this recipe, just for something a little different. I considered adding crispy rice cereal to the mix, which I might still try. Of course you can add what you like, or even use chunky peanut butter if you prefer. Or don’t add any mix-ins at all! The choice is yours. Remember, this is an easy candy recipe!
Whether or not you celebrate the Easter holiday, it’s hard to deny the deliciousness that comes from the combination of peanut butter and chocolate. Make these treats any time of year!
I hope you will make a batch of Peanut Butter-Toffee Chocolate Eggs. Personalize them as you will, and enjoy!
Products used in this recipe (these are affiliate links):
Patricia Conte/Grab a Plate
Yields 10 eggs
5 based on 3 review(s)
- 1/2 cup smooth peanut butter
- 1/2 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 cup toffee bits
- 1-1/2 cups milk chocolate chips
- 2 tablespoons shortening
- Colored candy sprinkles for garnish
- Waxed paper
- Line a baking sheet with waxed paper and set aside.
- Add the peanut butter, powdered sugar, and vanilla to a food processor. Pulse several times until the mixture forms into a clump. If it seems too soft, add a bit more powdered sugar and pulse a few more times.
- Transfer the mixture to a bowl and stir in the toffee bits.
- Pull off a bit of the mixture (about 1-1/2 tablespoons) and shape it into a flat egg, about 1-inch-thick, and 3-inches-long. Place it on the baking sheet.
- Continue until all the dough is used (you should have 10 eggs).
- Place the tray in the freezer for 20-30 minutes.
- Add the chocolate chips to a microwave-safe bowl, along with the shortening. Microwave in 20-second increments until the chips are almost completely melted. Stir until the chips and shortening are combined and smooth.
- Remove the eggs from the freezer.
- One at a time, slide a fork under each egg and dip it into the chocolate. Lift and allow the excess chocolate to drip back into the bowl. Place on the baking sheet.
- Return to the freezer for about 10 minutes. Drizzle the remaining chocolate over the eggs and quickly garnish with the sprinkles.
- Allow the drizzled chocolate to harden (you may want to return to the freezer) before serving.
- Store the eggs in a container, either in the refrigerator or freezer, with a bit of waxed paper between layers.
You don't have to add the toffee bits to this recipe, and you can use crunchy peanut butter, or any kind of nut butter, if you prefer. Personalize these treats as you like!