Go Back
–+ servings

Peanut Butter Eggs Recipe

Homemade peanut butter eggs with a smooth, creamy filling dipped in rich chocolate for a no-bake candy that's perfect for Easter or any time of year.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 20 eggs

Ingredients
  

  • 1 cup creamy peanut butter
  • ¼ cup ½ stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • Flaky sea salt for garnish (optional)

Instructions
 

  • In a large bowl, beat together the peanut butter and softened butter until smooth and well combined.
  • Add the vanilla extract and salt. Mix until incorporated.
  • Gradually add the powdered sugar, about half a cup at a time, mixing well after each addition until a thick dough forms.
  • Line a baking sheet with parchment paper. Scoop about two tablespoons of filling at a time, roll between your palms, and shape into an egg. Place on the prepared baking sheet. Repeat with remaining filling.
  • Freeze the shaped eggs for 20 to 30 minutes until very firm.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
  • Using a fork, dip each chilled egg into the melted chocolate, turning to coat completely. Tap the fork gently on the edge of the bowl to remove excess chocolate. Return to the parchment-lined baking sheet.
  • Drizzle any remaining melted chocolate over the tops of the eggs using a fork for decoration.
  • Sprinkle with flaky sea salt if desired while the chocolate is still wet.
  • Refrigerate for at least 30 minutes or until the chocolate coating is completely set. Serve chilled.

Notes

  • Make sure the peanut butter eggs are very firm before dipping into chocolate to prevent the filling from breaking apart.
  • If the chocolate becomes too thick while dipping, reheat it in the microwave for 10 seconds and stir, or add a small amount of coconut oil.
  • Lightly dust your hands with powdered sugar to prevent the filling from sticking while shaping the eggs.
  • Natural peanut butter can make the filling too soft. Stick with regular creamy peanut butter for best results.
  • Store in the refrigerator in an airtight container for up to two weeks, or freeze for up to three months.