If you’re a fan of that classic chocolate-peanut butter combo, Homemade Peanut Butter Eggs will absolutely win your heart. These creamy, chocolate-coated treats are soft, rich, and incredibly satisfying—easily giving any store-bought version a run for their money! Whether you’re crafting these for a festive holiday platter or simply as a fun, no-bake sweet to share with friends, this recipe is a slam dunk for dessert lovers and chocolate enthusiasts alike.
Ingredients You’ll Need
Making your own Homemade Peanut Butter Eggs means you’re just a few pantry staples away from pure candy bliss. Each ingredient plays a unique part in creating that perfected balance of silky, salty-sweet filling and crisp chocolate shell. Let’s give each one a little spotlight!
- Peanut Butter (1 cup, creamy): The heart of the recipe—choose high-quality peanut butter for the smoothest, richest flavor.
- Unsalted Butter (1/4 cup, softened): Adds creaminess and helps the filling hold together; room temperature butter blends best.
- Salt (1/4 teaspoon): Just a kiss of salt sharpens and rounds out the peanut butter’s natural sweetness.
- Vanilla Extract (1/2 teaspoon): A dash of vanilla brings warmth and depth to the mix.
- Powdered Sugar (2 cups): The secret to that perfectly moldable, never-too-sticky dough.
- Semi-Sweet Chocolate Chips (2 cups): Melting these gives you a glossy coating that snaps when you take a bite.
- Coconut Oil or Shortening (1 tablespoon): Thins the chocolate for dipping and helps it set with a shiny finish.
How to Make Homemade Peanut Butter Eggs
Step 1: Mix the Filling
Grab a large mixing bowl and combine the peanut butter, softened butter, salt, and vanilla extract. Use a hand mixer or sturdy spoon to blend everything until the mixture is smooth and creamy. This is the base for your Homemade Peanut Butter Eggs and it should look soft and luscious—resist sneaking a taste, or at least try!
Step 2: Add Powdered Sugar
Gradually add powdered sugar, half a cup at a time, mixing well after each addition. The dough will start out sticky but will gradually firm up and pull away from the bowl’s sides. You’re looking for a thick, sturdy dough that you can easily shape with your hands. If you’re using natural peanut butter, the texture may be a bit softer, but it should still hold its form.
Step 3: Shape the Eggs
Scoop out tablespoon-sized portions of dough. With clean hands, roll each piece into an oval, then gently pinch and shape them into egg-like forms. Place each egg onto a parchment-lined baking sheet. This is the part where Homemade Peanut Butter Eggs start to take shape—and it’s a fun one for kids or helpers!
Step 4: Freeze Until Firm
Once you’ve shaped all your eggs, slide the baking sheet into the freezer for 30 minutes. This step is key! Firming up the filling makes dipping so much neater, and ensures the chocolate coats each egg smoothly without melting the peanut butter inside.
Step 5: Melt and Dip in Chocolate
Place the semi-sweet chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each, until the chocolate is glossy and completely smooth. Dip each chilled peanut butter egg into the melted chocolate, using a fork to lift and let the excess chocolate drip off. Place each coated egg back onto the parchment-lined sheet.
Step 6: Chill and Set
Pop the tray into the refrigerator for 15 to 20 minutes, or until the chocolate is fully set. Once firm, your Homemade Peanut Butter Eggs are ready to enjoy! Revel in the crisp chocolate shell and soft, dreamy peanut butter center with every bite.
How to Serve Homemade Peanut Butter Eggs
Garnishes
Sprinkle the still-wet chocolate with a pinch of flaky sea salt, chopped nuts, or festive sprinkles for a little extra flair. A drizzle of white chocolate also adds a playful, elegant touch to your Homemade Peanut Butter Eggs.
Side Dishes
Serve these eggs alongside a platter of fresh berries or sliced bananas for a sweet-and-fruity balance. They also make a delightful pairing with hot coffee or an iced mocha for a cozy afternoon treat.
Creative Ways to Present
Nestle your Homemade Peanut Butter Eggs in paper candy cups or decorative boxes lined with tissue for gift-giving. Arrange them atop a bed of Easter grass in a basket or stack them on a cake stand for a stunning brunch centerpiece. They make for irresistible party favors, too!
Make Ahead and Storage
Storing Leftovers
Keep your Homemade Peanut Butter Eggs fresh by storing them in an airtight container in the fridge. They stay delicious and perfectly textured for up to two weeks—if they last that long!
Freezing
These treats freeze beautifully. Lay them out in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. Enjoy straight from the freezer or allow them to thaw in the fridge before indulging. They’ll keep for up to three months, ready for whenever your chocolate-peanut butter craving hits.
Reheating
No reheating required—just let chilled or frozen eggs sit at room temperature for a few minutes to soften the centers slightly before serving. They’re at their best when the filling is creamy and the chocolate is just snappy.
FAQs
Can I use natural peanut butter?
Absolutely! Natural peanut butter gives Homemade Peanut Butter Eggs a softer, almost melt-in-your-mouth filling. Just make sure to stir the peanut butter well, as natural oils can separate and change the texture.
What’s the best way to dip the eggs in chocolate?
Use a fork or dipping tool: place the peanut butter egg on the fork, dip into melted chocolate, and tap off the excess by gently tapping the fork on the bowl’s edge. It’s a little messy, but results in a beautiful, smooth coating.
Can I make these with crunchy peanut butter?
Yes! Crunchy peanut butter adds delightful texture to Homemade Peanut Butter Eggs. The bits of peanut add extra bite and contrast to the creamy filling and crisp chocolate.
How can I make them dairy-free?
Substitute the butter with a plant-based spread and use dairy-free chocolate chips. Check that your peanut butter contains only peanuts (and maybe salt) for a fully dairy-free treat.
Do I need to use coconut oil or can I skip it?
Coconut oil isn’t strictly necessary, but it helps the melted chocolate become smoother and easier to work with, giving your Homemade Peanut Butter Eggs a professional-looking finish.
Final Thoughts
If you’ve never tried tackling Homemade Peanut Butter Eggs in your own kitchen, now’s the time! There’s something truly special about that first bite through crisp chocolate into creamy, nutty filling. They’re easy, fun, endlessly customizable, and way too delicious to pass up—so get your friends or family involved and make a batch worth celebrating!
Print
Homemade Peanut Butter Eggs Recipe
- Total Time: 55 minutes (including chilling)
- Yield: 24 eggs 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make delicious Homemade Peanut Butter Eggs, a perfect treat for Easter or any time of year. These sweet and creamy treats are easy to prepare and sure to be a hit with everyone!
Ingredients
Peanut Butter Eggs:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Chocolate Coating:
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Prepare the Peanut Butter Mixture: In a large mixing bowl, combine peanut butter, softened butter, salt, and vanilla extract. Beat until smooth. Gradually mix in powdered sugar to form a moldable dough.
- Shape the Eggs: Scoop tablespoon-sized portions and shape them into egg forms. Place on a parchment-lined sheet and freeze for 30 minutes.
- Coat with Chocolate: Melt chocolate chips and coconut oil, dip each frozen egg, and chill until set.
Notes
- Store in the fridge for up to 2 weeks or freeze for up to 3 months.
- Use natural peanut butter for a softer texture or crunchy peanut butter for extra texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 15g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
