These Peanut Butter Fudge Easter eggs are created with my creamy and soft Peanut Butter Fudge Recipe. They're dipped in milk chocolate and sprinkled with pecans.
By adding a creamy center to create the "yolk" for the egg it creates a fun and pleasant surprise! These eggs have two different centers: peanut buttercream and milk chocolate cream centers.
Prepping the Easter Eggs
These fun Easter treats are created using plastic Easter eggs from the dollar store. I sprayed non-stick spray inside each egg and used a paper towel to spread the oil around. I also used an egg carton to keep the eggs upright during the filling and chilling process.
Creamy Egg Centers
As mentioned above, I made two different cream centers for these eggs. I made a creamy peanut butter center and a milk chocolate cream center.
For the chocolate cream center I used:
½ heavy cream
1 cup milk chocolate chips
For the peanut buttercream filling:
½ cup creamy peanut butter
1 ½ tablespoon butter (softened)
6 tablespoon confectioner's sugar
Peanut Butter Fudge Easter Eggs Chill Time
The trick to these eggs is to let them chill in the fridge and let them become firm. They will come out of the plastic eggs relatively easily using a plastic knife.
I used a melon-baller to create centers for these eggs. After placing the filling in each side of the egg, I smoothed out the line after putting the egg back together.
I used lollipop sticks and inserted them a little over halfway in the eggs to make for easier dipping. I chilled the eggs once again to make the chocolate dipping go smoothly.
Milk Chocolate Dipping
For this, I just used prepackaged melting chocolate and microwaved it according to the directions on the package. I made sure to use a bowl that was deep enough and not too wide.
That way the eggs would dip deep enough to get a good covering. After they have hardened, remove the stick and drizzle chocolate and garnish with pecans or other fun toppings.
Peanut Butter Fudge Recipe
Ingredients
- 12 ounce can evaporated milk
- 4 cups white sugar
- ½ cup softened butter - divided
- 2 tablespoons vanilla extract
- 16 ounces creamy peanut butter
- 2 tablespoons light Karo syrup
- 7 ounces marshmallow fluff
Instructions
- Line a 7x11 baking dish with aluminum foil, parchment paper or butter the bottom and sides of the dish.
- Combine ¼ cup of butter, evaporated milk, and 4 cups of sugar in a large pot.
- Heat on low until the butter is melted. Do not boil.
- In a separate large bowl, combine two tablespoons of vanilla extract, two tablespoons of light Karo syrup, the remaining ¼ cup of softened butter, 16 ounces of peanut butter, and the jar of marshmallow fluff.
- Mix to combine and set aside.
- Slowly increase heat to medium-low heat until boiling. Once boiling, reduce the heat, but maintain a rolling boil.
- Stir continuously for 10-15 minutes until the temperature has reached 235ºF - 240ºF or by performing the cold water test by placing a drip of the hot mixture into a bowl of cool water will cause the drip to form a ball. This is called the soft ball stage. Be careful not to overcook the mixture.
- Remove from heat immediately and stir the peanut butter mixture into the pot, stirring until combined.
- Pour hot peanut butter fudge into the prepared dish and smooth the top.
- Let cool before refrigerating. Cover with plastic wrap and let fudge firm in the fridge for at least 4 hours.
- Cut into 1-inch squares and serve.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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