Description

These Peanut Butter Eggs are a delightful no-bake treat perfect for Easter or anytime you crave a sweet, creamy snack. Made with a luscious blend of creamy peanut butter, powdered sugar, and butter, then coated in smooth melted chocolate, these bite-sized eggs offer a perfect balance of sweetness and texture. Easy to prepare and sure to please both kids and adults, they’re a fun homemade candy that requires no baking and just a bit of chilling.

Ingredients

Scale

Peanut Butter Egg Mixture

1 cup creamy peanut butter
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract

Chocolate Coating

2 cups milk chocolate chips (or semi-sweet chocolate)
1 tablespoon coconut oil (optional, for smoothing the chocolate)

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Instructions

Prepare the peanut butter mixture: In a mixing bowl, combine the creamy peanut butter, powdered sugar, softened unsalted butter, and vanilla extract. Stir thoroughly until the mixture is smooth, homogeneous, and well-combined.
Shape the eggs: Using your hands or a small scoop, form the peanut butter mixture into egg-shaped balls roughly 1 to 1.5 inches in length. Lay them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
Chill the shaped eggs: Place the baking sheet with the peanut butter eggs into the refrigerator for about 30 minutes to firm up. This step helps the eggs hold their shape when dipped.
Melt the chocolate coating: While the eggs chill, melt the chocolate chips along with the optional coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring after each until the chocolate is fully smooth and glossy.
Coat the eggs: Using a fork or dipping tool, carefully dip each chilled peanut butter egg fully into the melted chocolate, ensuring an even coating. Allow excess chocolate to drip off, then place the coated eggs back onto the parchment-lined baking sheet.
Final chilling: Return the chocolate-coated eggs to the refrigerator for another 30 minutes or until the chocolate has hardened completely.
Serve and enjoy: Once the chocolate shell is firm, the peanut butter eggs are ready to be served. Store any leftovers in the refrigerator to maintain freshness.

Notes

You can substitute semi-sweet chocolate chips for milk chocolate for a less sweet coating.
Adding coconut oil to the chocolate helps give a smoother, shinier finish but is optional.
Make sure to chill the peanut butter eggs well before dipping to prevent melting and keep shapes intact.
Store the finished peanut butter eggs in the refrigerator inside an airtight container for up to two weeks.
For a festive touch, you can drizzle white chocolate over the finished eggs before chilling.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert, Candy, Snack
Method: No-Cook
Cuisine: American