Chocolate Peanut Butter Eggs
Indulge in the perfect balance of sweet and salty with these irresistible homemade Chocolate Peanut Butter Eggs! Featuring a creamy peanut butter center mixed with a touch of vanilla and powdered sugar, each "egg" is dipped in a luscious coating of melted semi-sweet chocolate for a rich and decadent treat. A hint of coconut oil ensures a glossy, smooth finish on the chocolate shell, making these Easter-inspired candies as beautiful as they are delicious. With only 30 minutes of prep time and minimal effort, this no-bake recipe is perfect for festive occasions or simply satisfying your chocolate-peanut butter cravings. Make a batch for gifting or enjoy them straight from the fridge—either way, these indulgent, homemade treats are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 0.25 cup Unsalted butter
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Coconut oil
Instructions
In a mixing bowl, combine creamy peanut butter, unsalted butter, powdered sugar, and vanilla extract. Use a hand mixer or spoon to mix until smooth and well-combined.
Line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of the peanut butter mixture and shape it into an egg-like oval using your hands. Place the shaped ovals onto the prepared baking sheet.
Repeat the shaping process until all the peanut butter mixture has been used. Place the baking sheet in the freezer for about 20 minutes, or until the peanut butter eggs are firm.
While the eggs are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between, until the chocolate is fully melted and smooth.
Remove the chilled peanut butter eggs from the freezer. Using a fork, dip each egg into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated egg back onto the parchment-lined baking sheet.
Optional: Use the back of a fork or a toothpick to create decorative lines or patterns on the chocolate eggs before the coating sets.
Once all the eggs are coated, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate is fully set.
Serve the Chocolate Peanut Butter Eggs chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 380.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
