Homemade Peanut Butter Eggs

Short Description

Homemade Peanut Butter Eggs are a rich and creamy treat coated in smooth chocolate, just like the classic store-bought version but even better! These no-bake delights are perfect for Easter or anytime you crave a sweet peanut butter and chocolate combination.

Why You’ll Love This Recipe

  • Easy to make – No baking required!
  • Better than store-bought – Creamier, fresher, and made with simple ingredients.
  • Perfect for Easter – A homemade version of a holiday favorite.
  • Customizable – Add toppings or use different chocolate coatings.
  • Great for gifting – Wrap them up for a sweet homemade treat.

Ingredients

Homemade Peanut Butter Eggs 10 Homemade Peanut Butter Eggs are a rich and creamy treat coated in smooth chocolate, just like the classic store-bought version but even better! These no-bake delights are perfect for Easter or anytime you crave a sweet peanut butter and chocolate combination.

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

  • Creamy peanut butter
  • Butter (softened)
  • Powdered sugar
  • Vanilla extract
  • Salt
  • Semi-sweet or milk chocolate chips
  • Coconut oil or shortening (to help melt the chocolate smoothly)

Directions

  1. Make the Peanut Butter Filling – In a mixing bowl, combine peanut butter, softened butter, vanilla extract, salt, and powdered sugar. Mix until a dough-like consistency forms.
  2. Shape the Eggs – Roll the mixture into small egg shapes and place them on a parchment-lined baking sheet.
  3. Freeze – Chill the peanut butter eggs in the freezer for about 30 minutes to firm up.
  4. Melt the Chocolate – In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
  5. Coat the Eggs – Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let excess chocolate drip off.
  6. Set the Chocolate – Place the coated eggs back on the parchment paper and let them harden in the fridge for about 20 minutes.
  7. Decorate (Optional) – Drizzle with white chocolate or sprinkle with sea salt for extra flavor.
  8. Enjoy! – Serve chilled or at room temperature.

Servings and Timing

  • Servings: 12-16 eggs
  • Prep Time: 15 minutes
  • Chilling Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Crunchy Version – Use crunchy peanut butter or mix in crushed peanuts.
  • Dark Chocolate Coating – Swap milk chocolate for dark chocolate.
  • Nut-Free Option – Use sunflower butter or almond butter instead.
  • Extra Sweetness – Drizzle with caramel or top with sprinkles.
  • Healthier Version – Use natural peanut butter and dark chocolate with no added sugar.

Storage/Reheating

  • Refrigerate – Store in an airtight container for up to 1 week.
  • Freeze – Keep in a freezer-safe bag for up to 3 months. Thaw before serving.
  • Room Temperature – Best enjoyed slightly chilled, as they may soften at room temperature.

FAQs

Homemade Peanut Butter Eggs
Homemade Peanut Butter Eggs 11 Homemade Peanut Butter Eggs are a rich and creamy treat coated in smooth chocolate, just like the classic store-bought version but even better! These no-bake delights are perfect for Easter or anytime you crave a sweet peanut butter and chocolate combination.

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred to avoid excess oil separation.

What’s the best chocolate to use?

Milk or semi-sweet chocolate chips work best, but dark chocolate is great for a less sweet option.

How do I prevent chocolate from clumping when melting?

Add a teaspoon of coconut oil or shortening to keep it smooth.

Can I make these without butter?

Yes! You can use coconut oil instead, though the texture may change slightly.

Do I have to freeze them before dipping in chocolate?

Yes, freezing helps them hold their shape when dipped in warm chocolate.

Can I use a mold to shape them?

Yes, silicone egg molds make it even easier to get a perfect shape.

How do I make the chocolate coating extra smooth?

Use high-quality chocolate and melt it slowly in a microwave or double boiler.

Can I double the recipe?

Absolutely! Just make sure to chill in batches if needed.

Can I add flavors to the peanut butter filling?

Yes! Try mixing in cinnamon, cocoa powder, or a dash of espresso powder for a twist.

How do I make them look more festive?

Drizzle with colored chocolate or top with sprinkles for an Easter-themed look.

Conclusion

Homemade Peanut Butter Eggs are a simple yet decadent treat that’s perfect for Easter or any time you want a chocolate-peanut butter fix. With a creamy, melt-in-your-mouth filling and a rich chocolate shell, these homemade goodies are even better than the store-bought version. Give them a try and enjoy a sweet homemade delight!

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Homemade Peanut Butter Eggs

Homemade Peanut Butter Eggs

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 peanut butter eggs 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These Homemade Peanut Butter Eggs are creamy, rich, and coated in smooth chocolate—just like the store-bought version but even better! With simple ingredients and no baking required, they’re an easy and fun treat to make at home.


Ingredients

Units Scale
  • 1 cup (240g) creamy peanut butter
  • 1/4 cup (57g) unsalted butter, melted
  • 2 tbsp (30ml) milk
  • 1 tsp vanilla extract
  • 2 cups (240g) powdered sugar
  • 2 cups (340g) semi-sweet or milk chocolate chips
  • 1 tbsp (15ml) coconut oil or vegetable shortening (optional, for smooth chocolate)
  • Flaky sea salt or sprinkles (optional, for garnish)

Instructions

Make the Peanut Butter Filling:

  1. In a mixing bowl, stir together peanut butter, melted butter, milk, and vanilla extract until smooth.
  2. Gradually mix in powdered sugar until a thick dough forms. If it’s too sticky, add a little more powdered sugar. If too dry, add a splash of milk.

Shape & Chill:

  1. Line a baking sheet with parchment paper.
  2. Scoop out about 1½ tablespoons of the peanut butter mixture and shape into an egg shape with your hands.
  3. Place the eggs on the baking sheet and freeze for 30 minutes to firm up.

Dip in Chocolate:

  1. Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
  2. Using a fork, dip each chilled peanut butter egg into the melted chocolate, letting the excess drip off.
  3. Place back on the parchment-lined baking sheet and sprinkle with sea salt or sprinkles if desired.

Set & Enjoy:

  1. Refrigerate for 15-20 minutes, or until the chocolate hardens.
  2. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

Notes

  • Use crunchy peanut butter if you prefer some texture.
  • Dark chocolate works great if you like a richer flavor.

 

  • If the peanut butter mixture is too soft to shape, chill it for 10-15 minutes before handling.

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