Easy Peanut Butter Easter Eggs
Celebrate spring with these Easy Peanut Butter Easter Eggs, a no-bake treat that's as charming as it is delicious. Perfectly creamy and sweet, these homemade candies combine smooth peanut butter, powdered sugar, and a touch of vanilla to form a rich, melt-in-your-mouth filling. Each hand-shaped egg is coated in a glossy layer of semi-sweet chocolate, with the option to add colorful sprinkles or decorative drizzles for a festive flair. Ready in just 45 minutes with minimal effort, this DIY Easter candy recipe is a family-friendly activity that yields up to 20 delightful servings. Whether you're crafting a show-stopping addition to your holiday dessert table or hunting for edible gifts, these peanut butter eggs promise to impress with their simplicity and irresistible flavor.
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 4 tablespoons Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil (or vegetable shortening)
- Sprinkles or icing (optional, for decoration)
Instructions
In a large mixing bowl, combine the creamy peanut butter, unsalted butter, vanilla extract, and powdered sugar. Mix well until a smooth, dough-like consistency forms.
Scoop out about 1 to 1.5 tablespoons of the peanut butter mixture and shape into small egg shapes using your hands. Place the formed eggs on a baking sheet lined with parchment paper.
Transfer the baking sheet to the freezer and chill for 20-30 minutes, or until the eggs are firm to the touch.
While the eggs are chilling, melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the mixture is completely smooth and glossy.
Using a fork or dipping tool, dip each chilled peanut butter egg into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then return the coated egg to the parchment-lined baking sheet.
If desired, decorate the eggs with sprinkles or drizzle them with additional melted chocolate of a contrasting color while the coating is still wet.
Let the chocolate coating set completely. You can speed up the process by placing the baking sheet back in the freezer for 10-15 minutes.
Once the chocolate has set, transfer the finished peanut butter eggs to an airtight container. Store in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 76 mg | 2% | |
*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.
