Crunchy Chocolate Peanut Butter Eggs
Indulge in the perfect balance of creamy, crispy, and chocolatey goodness with these delightful Crunchy Chocolate Peanut Butter Eggs—an irresistible homemade treat ideal for Easter or any sweet craving. Featuring a luscious peanut butter filling, enhanced with the satisfying crunch of crisped rice cereal, these no-bake eggs are enveloped in a silky chocolate coating for the ultimate dessert experience. The recipe is quick and easy, with just 30 minutes of prep time and no cooking required, making it a fantastic option for family fun or last-minute gift ideas. Customize your creations with decorative drizzles or sprinkles, and enjoy a batch of peanut butter eggs that stay fresh for up to two weeks. Perfect for chocolate and peanut butter lovers alike, this is a show-stopping, crowd-pleasing treat you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 2 tablespoons Unsalted butter
- 1.5 cups Powdered sugar
- 1 cup Crisped rice cereal
- 2 cups Chocolate chips (semi-sweet or milk)
- 1 tablespoon Coconut oil (or vegetable shortening)
Instructions
In a microwave-safe bowl, combine the peanut butter and butter. Microwave in 20-second intervals, stirring in between, until completely melted and smooth. Allow to cool slightly.
Add the powdered sugar to the peanut butter mixture and stir until well combined into a smooth dough-like consistency.
Fold in the crisped rice cereal until evenly distributed. The mixture should be easy to shape but firm enough to hold its form. If it feels too sticky, refrigerate for 10-15 minutes.
Line a baking sheet with parchment paper. Take about 2 tablespoons of the mixture and shape it into an egg form using your hands. Place the shaped eggs on the prepared baking sheet. Repeat until all the mixture is used. Refrigerate the eggs for 20-30 minutes, or until firm.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second increments, stirring each time, until fully melted and smooth.
Using a fork, dip each chilled peanut butter egg into the melted chocolate, coating it completely. Allow any excess chocolate to drip off, then place the egg back on the parchment-lined baking sheet. Repeat for all the eggs.
If desired, drizzle additional melted chocolate or sprinkle decorations, like chopped nuts or sprinkles, on top of the eggs before the chocolate sets.
Refrigerate the chocolate-coated eggs for another 20-30 minutes, or until the chocolate is firm. Once set, transfer the eggs to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 33.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 222 mg | 5% | |
*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.
