Homemade Peanut Butter Eggs

Why You’ll Love This Recipe

Homemade Peanut Butter Eggs are a rich and creamy treat that perfectly balance sweet and salty flavors. With a luscious peanut butter filling coated in smooth chocolate, these no-bake delights are a favorite during Easter but irresistible year-round. They’re easy to make, customizable, and far better than store-bought versions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

creamy peanut butterunsalted buttermelted butterpowdered sugarvanilla extractsaltsemisweet or milk chocolate chipscoconut oil or shortening (for smoother melting)

directions

Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine peanut butter, melted butter, vanilla extract, and salt until smooth.

Gradually mix in powdered sugar until a thick, moldable dough forms.

Scoop out portions of the dough and shape them into egg-like ovals using your hands.

Place the shaped eggs on the prepared baking sheet and freeze for about 30 minutes, or until firm.

While the eggs chill, melt the chocolate chips with coconut oil or shortening in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each chilled peanut butter egg into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off.

Place coated eggs back onto the parchment paper and refrigerate until chocolate is set.

Optional: Drizzle with additional melted chocolate or decorate with sprinkles before the coating sets.

Servings and timing

This recipe yields approximately 20 eggs.Preparation time: 20 minutesChilling time: 30 minutesChocolate coating and setting: 20 minutesTotal time: 1 hour 10 minutes

Variations

Use crunchy peanut butter for added texture.

Add a pinch of cinnamon or espresso powder for a flavor twist.

Dip in white chocolate or dark chocolate instead of milk chocolate.

Stuff the center with a small amount of jam or caramel for a surprise filling.

Use silicone egg molds for uniform shapes.

storage/reheating

Store Homemade Peanut Butter Eggs in an airtight container in the refrigerator for up to 2 weeks.For longer storage, freeze for up to 3 months and thaw in the fridge before serving.Do not microwave to reheat—serve chilled or at room temperature.

FAQs

Can I use natural peanut butter?

Yes, but the texture may be softer. Stir well and possibly add more powdered sugar for firmness.

Can I make these dairy-free?

Use dairy-free butter and chocolate chips for a dairy-free version.

Why is my peanut butter dough too sticky?

Add more powdered sugar, a little at a time, until the dough firms up.

Can I shape them differently?

Yes, roll into balls or use cookie cutters for other festive shapes.

Do they need to be refrigerated?

Yes, for the best texture and to keep the chocolate from melting.

Can I use almond or sunflower butter?

Absolutely, substitute with your favorite nut or seed butter for a different flavor.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

How long do they take to set?

About 20–30 minutes in the fridge or 10–15 minutes in the freezer.

Is coconut oil necessary for the chocolate?

It’s optional, but it helps create a smoother, glossier coating.

Are these suitable for gifting?

Yes, they make perfect homemade gifts, especially when wrapped individually.

Conclusion

Homemade Peanut Butter Eggs are a simple yet indulgent confection that’s perfect for any occasion. Whether you’re making them for Easter baskets, dessert tables, or just a personal treat, their creamy filling and rich chocolate coating are guaranteed to satisfy. Make a batch and watch them disappear!

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