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
(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
- 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.
- Shape the Eggs – Roll the mixture into small egg shapes and place them on a parchment-lined baking sheet.
- Freeze – Chill the peanut butter eggs in the freezer for about 30 minutes to firm up.
- Melt the Chocolate – In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- Coat the Eggs – Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let excess chocolate drip off.
- Set the Chocolate – Place the coated eggs back on the parchment paper and let them harden in the fridge for about 20 minutes.
- Decorate (Optional) – Drizzle with white chocolate or sprinkle with sea salt for extra flavor.
- 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
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!
PrintHomemade Peanut Butter Eggs
- 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
- 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:
- In a mixing bowl, stir together peanut butter, melted butter, milk, and vanilla extract until smooth.
- 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:
- Line a baking sheet with parchment paper.
- Scoop out about 1½ tablespoons of the peanut butter mixture and shape into an egg shape with your hands.
- Place the eggs on the baking sheet and freeze for 30 minutes to firm up.
Dip in Chocolate:
- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Using a fork, dip each chilled peanut butter egg into the melted chocolate, letting the excess drip off.
- Place back on the parchment-lined baking sheet and sprinkle with sea salt or sprinkles if desired.
Set & Enjoy:
- Refrigerate for 15-20 minutes, or until the chocolate hardens.
- 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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