I love making these Peanut Butter Eggs because they combine creamy peanut butter and rich chocolate into bite-sized treats that are perfect for any occasion. They’re simple to prepare and chill, making a delicious homemade candy that tastes like it came from a gourmet shop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
12 oz (340g) chocolate chips or melting chocolate (milk, dark, or semi-sweet)
Optional: pinch of salt
Directions
Make the filling: In a bowl, I mix the creamy peanut butter, softened butter, vanilla extract, and optional pinch of salt until the mixture is smooth. Then I gradually add powdered sugar until the dough is firm but pliable.
Shape eggs: I roll the dough into small egg shapes, about 1.5 inches long, and place them on a parchment-lined baking sheet.
Chill: I freeze or refrigerate the shaped eggs for at least 30 minutes to help them firm up.
Melt chocolate: Using a microwave-safe bowl or double boiler, I melt the chocolate chips until smooth.
Dip eggs: Using a fork or dipping tool, I coat each peanut butter egg in the melted chocolate, then return them to the parchment paper.
Set: I refrigerate the dipped eggs for about 1 hour or until the chocolate coating is firm.
Servings and Timing
This recipe yields about 12 peanut butter eggs. The preparation takes around 15 minutes, with an additional chilling time of 1 to 2 hours, which includes chilling the filling and letting the chocolate set.
Variations
I like to experiment with different types of chocolate—milk, dark, or semi-sweet—to match my mood or occasion. For a crunchy twist, I sometimes add chopped peanuts or crushed pretzels to the peanut butter mixture. For a sugar-free version, I substitute the powdered sugar with a sugar-free sweetener that measures equally. Adding a bit of cinnamon or a drop of almond extract can also give a unique flavor twist.
Storage/Reheating
I store these peanut butter eggs in an airtight container in the refrigerator, where they keep well for up to two weeks. If I want to keep them longer, I freeze them for up to three months. When ready to eat, I let them thaw in the fridge for about 30 minutes. Since these are best enjoyed chilled, I don’t recommend reheating.
FAQs
How long do peanut butter eggs last?
I find that storing them in an airtight container in the refrigerator keeps them fresh for about two weeks.
Can I use natural peanut butter?
Yes, but natural peanut butter tends to be more oily, so you might need to adjust the amount of powdered sugar to achieve the right dough consistency.
What’s the best chocolate to use?
I prefer melting chocolate or chocolate chips, either milk, dark, or semi-sweet, depending on your taste preference.
Can I make these vegan or dairy-free?
Absolutely! I substitute the butter with a dairy-free alternative and use vegan chocolate chips.
Do I need to refrigerate the eggs after dipping them in chocolate?
Yes, refrigerating helps the chocolate harden and keeps the eggs firm for handling and storage.
Conclusion
Making peanut butter eggs is one of my favorite ways to enjoy a homemade treat with minimal fuss but maximum flavor. The creamy peanut butter filling coated in luscious chocolate is always a crowd-pleaser. I hope you’ll try this recipe and maybe even add your own variations to make it uniquely yours.
Recipe:
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Peanut Butter Eggs
- Total Time: 1 hour 15 minutes to 2 hours 15 minutes (including chilling)
- Yield: About 12 peanut butter eggs
- Diet: Vegetarian
Description
Creamy peanut butter and rich chocolate come together in these bite-sized Peanut Butter Eggs, a simple homemade candy perfect for gifting or snacking.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
12 oz (340g) chocolate chips or melting chocolate (milk, dark, or semi-sweet)
Optional: pinch of salt
Instructions
- In a bowl, mix the creamy peanut butter, softened butter, vanilla extract, and optional pinch of salt until smooth.
- Gradually add powdered sugar until the dough is firm but pliable.
- Roll the dough into small egg shapes, about 1.5 inches long, and place on a parchment-lined baking sheet.
- Freeze or refrigerate the shaped eggs for at least 30 minutes to firm up.
- Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth.
- Using a fork or dipping tool, coat each peanut butter egg in melted chocolate, then return to parchment paper.
- Refrigerate the dipped eggs for about 1 hour or until the chocolate coating is firm.
Notes
Customize the chocolate type: milk, dark, or semi-sweet.
Add chopped peanuts or crushed pretzels for crunch.
Use sugar-free sweetener instead of powdered sugar for a sugar-free version.
Add cinnamon or almond extract for flavor variations.
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
Let frozen eggs thaw in the fridge for 30 minutes before serving.
Natural peanut butter may require adjusting powdered sugar due to oiliness.
Use dairy-free butter and vegan chocolate chips to make the recipe vegan or dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Candy, Dessert, Snack
- Method: No-bake, Chilling, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 egg (approximate)
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
