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:
- 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.