I make these Chocolate Peanut Butter Easter Eggs when I want a simple homemade candy that feels festive and extra special. They have a soft, creamy peanut butter center covered in a smooth chocolate shell, and I love how they turn out rich, sweet, and perfect for Easter dessert trays or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup salted butter, melted and cooled
2 cups creamy peanut butter
¼ cup granulated sugar
1 tablespoon vanilla extract
4 cups powdered sugar
1½ cups semi-sweet chocolate chips
1½ cups milk chocolate chips
2 tablespoons shortening
Directions
I line a jelly roll pan or half sheet pan with parchment paper and set it aside.
I use a hand mixer to beat together the melted butter, peanut butter, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
Then I beat in the powdered sugar until everything is fully combined.
I press the peanut butter mixture into the prepared sheet pan and spread it to about ½-inch thickness.
I place the pan in the freezer for 15 minutes so the mixture can firm up.
Next I lift the parchment paper to remove the chilled peanut butter layer from the pan, then I place a fresh sheet of parchment paper on the pan.
I use a cookie cutter to cut ½-inch thick Easter egg shapes from the chilled peanut butter layer.
I arrange the cutouts on the parchment-lined pan and freeze them for 30 minutes.
After that I gather the remaining peanut butter mixture, press it out again to ½-inch thickness, and cut more shapes.
When the cutouts have chilled for about 25 minutes, I prepare the chocolate coating.
I combine the semi-sweet chocolate chips, milk chocolate chips, and shortening in a heatproof bowl.
I microwave the mixture in 30-second intervals, stirring between each one, until the chocolate is fully melted and smooth.
Next I use a fork to lift one peanut butter egg at a time and dip it completely into the melted chocolate.
I tap the fork gently to remove the excess chocolate, then I place the coated egg back onto the parchment-lined pan.
Then I work in batches if the peanut butter shapes begin to soften during dipping.
I let the chocolate coating harden completely before serving.
Servings and timing
I get 24 servings from this recipe, which makes it ideal when I want to fill a dessert tray or share homemade treats with family and friends.
Prep Time: 100 minutes
Cooking Time: 5 minutes
Total Time: 105 minutes
Servings: 24
Calories: 250 kcal per serving
Variations
I like to switch up the chocolate depending on the flavor I want. Sometimes I use only milk chocolate for a sweeter coating, and other times I use dark chocolate for a deeper, richer finish. I also enjoy adding a little crushed pretzel or graham cracker to the peanut butter filling for extra texture. When I want a more festive look, I drizzle the finished eggs with white chocolate or top them with colored sprinkles before the coating sets.
Storage/Reheating
I store these peanut butter eggs in an airtight container in the refrigerator so they stay firm and fresh. They usually keep well for up to 1 week. For longer storage, I place them in a freezer-safe container with layers of parchment paper between them and freeze them for up to 2 months. I do not usually reheat them, since they are meant to be served chilled or at room temperature. If I freeze them, I let them thaw in the refrigerator before serving.
FAQs
Can I use natural peanut butter for this recipe?
I prefer using regular creamy peanut butter because it gives the filling a smoother and more stable texture. Natural peanut butter can sometimes make the mixture too oily or too soft.
How do I keep the peanut butter eggs from getting too soft while dipping?
I keep the cutouts in the freezer until I am ready to dip them. If they start to soften, I put them back in the freezer for a few minutes before continuing.
Can I make these ahead of time?
I absolutely can make these ahead of time, and I think they are great for planning ahead. I usually prepare them a day or two before I need them and keep them chilled.
What can I use if I do not have shortening?
I can use a small amount of coconut oil instead of shortening to help thin the melted chocolate. It still helps create a smooth coating.
Do I need a special mold for these Easter eggs?
I do not need a mold for this recipe. I simply roll or press the filling into a slab and use an Easter egg-shaped cookie cutter to create the shapes.
Conclusion
I love how these Chocolate Peanut Butter Easter Eggs bring together creamy filling, rich chocolate, and festive holiday charm in one easy homemade treat. They are simple to prepare, fun to share, and always satisfying when I want a classic peanut butter and chocolate dessert for Easter.
📖 Recipe:
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Chocolate Peanut Butter Easter Eggs
- Total Time: 105 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
These Chocolate Peanut Butter Easter Eggs feature a smooth, creamy peanut butter filling coated in rich chocolate for a festive and indulgent homemade treat. Perfect for Easter dessert trays or gifting.
Ingredients
½ cup salted butter, melted and cooled
2 cups creamy peanut butter
¼ cup granulated sugar
1 tablespoon vanilla extract
4 cups powdered sugar
1½ cups semi-sweet chocolate chips
1½ cups milk chocolate chips
2 tablespoons shortening
Instructions
- Line a jelly roll pan or half sheet pan with parchment paper and set aside.
- Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.
- Beat in powdered sugar until fully combined.
- Press the mixture into the prepared pan to about ½-inch thickness.
- Freeze for 15 minutes until firm.
- Lift the parchment to remove the peanut butter layer, then place fresh parchment on the pan.
- Use an egg-shaped cookie cutter to cut shapes from the chilled layer.
- Arrange cutouts on the pan and freeze for 30 minutes.
- Re-roll remaining mixture, press flat, and cut more shapes.
- Near the end of chilling, combine chocolate chips and shortening in a heatproof bowl.
- Microwave in 30-second intervals, stirring until smooth.
- Dip each peanut butter egg into melted chocolate using a fork.
- Tap off excess chocolate and place back on parchment-lined pan.
- Work in batches if needed to keep shapes firm.
- Allow chocolate to fully harden before serving.
Notes
Use regular creamy peanut butter for best texture; natural varieties may be too soft.
If eggs soften while dipping, return them to the freezer briefly.
Coconut oil can be used instead of shortening for melting chocolate.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months with parchment between layers; thaw in fridge before serving.
Try dark or milk chocolate variations, or add pretzel or graham crumbs for texture.
- Prep Time: 100 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
