Homemade Peanut Butter Eggs taste so much better than store-bought and they’re so fun to make! They’re the perfect combination of sweet and salty.
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Pin RecipeThe Iconic Easter Treat, But Homemade!
In the past, I’ve made chocolate mint truffles, chocolate chip cookie chocolates, and even Oreo truffles with cream cheese for holiday from Christmas to St. Patrick’s Day and beyond. So, tackling peanut butter Easter eggs seemed like a great idea!
My recipe for homemade peanut butter eggs only uses five simple ingredients. You start by making a sweet peanut butter filling and then molding it by hand into egg shapes. Then, we coat the peanut butter eggs in chocolate. They harden into perfect, homemade Easter chocolates.
Homemade Peanut Butter Eggs
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Measuring cup
- Measuring spoon
- Tablespoon sized cookie scoop
- Fork
- Microwave safe bowl
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1 pound milk chocolate candy coating
Instructions
- In a large mixing bowl, cream together the peanut butter, softened butter, and vanilla extract until smooth.1 cup creamy peanut butter, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract
- Gradually add in the powdered sugar, stirring well after each addition until the mixture is well combined and forms a stiff dough.3 1/2 cups powdered sugar
- Scoop out tablespoon-sized portions of the peanut butter dough and roll them into egg shapes with your hands. Place the eggs on a wax paper-lined baking sheet and refrigerate them for at least 30 minutes to firm up.
- Melt the chocolate candy coating in a double boiler or in the microwave according to package instructions. (If you're using the microwave, be sure to stir the chocolate every 30 seconds or so to prevent it from burning.)1 pound milk chocolate candy coating
- Dip each peanut butter egg into the melted chocolate using a fork, spoon, or candy dipping tool, tapping off any excess chocolate before placing the eggs back on the wax paper-lined baking sheet.
- Let the chocolate coating harden completely before serving or packaging the eggs for gift-giving.
Video
Nutrition
Tips for Perfect Peanut Butter Eggs
You’ll find that this recipe is easy, but these tips will help you make sure it turns out absolutely perfect!
- Use shelf-stable peanut butter. The kind you don’t have to stir! This offers a more predictable flavor and texture, without the risk of the oil separating from the filling.
- Buy chocolate candy coating. Also called “candy melts,” this is a type of chocolate that features extra cocoa butter. It has a smoother texture than melted chocolate chips.
- Use egg molds for perfect shapes. You can find chocolate egg candy molds online and in some craft stores. Press the peanut butter filling into the mold, and let it chill in the fridge. Then, pop the peanut butter eggs out of the mold and proceed with the rest of the recipe.
Variations
There are a few ways to tweak this recipe that you may want to try. Here are some ideas that will work well:
- Use dark chocolate or white chocolate candy coating rather than milk chocolate to make a whole new version of chocolate Easter eggs. You can even use pastel-colored chocolates to make your homemade peanut butter eggs super festive.
- Swap the candy melts for chocolate chips, but add a few drops of coconut oil to make it easier to melt and dip.
- Use crunchy peanut butter to give the filling of the Easter eggs a little texture.
- Stir mini Reese’s Pieces into the peanut butter filling to make really exciting, candy-packed eggs.
- Use almond butter in place of peanut butter. Use only 3/4 cup of almond butter to replace 1 cup of peanut butter. Almond butter is much looser and more runny so you will need to use less to make a filling that is moldable.
- For a treat adults will love, sprinkle some flaky sea salt over the chocolate before it sets.
Proper Storage
Transfer the homemade Reese’s peanut butter eggs to cellophane bags for Easter baskets or Easter activities.
Store leftover eggs in an airtight container at room temperature for four to five days or in the fridge for up to two weeks.
Freeze homemade chocolate peanut butter eggs for up to three months. Enjoy frozen, or set them out at room temperature to soften.
