Peanut Butter Easter Eggs
Indulge in the perfect homemade treat this spring with these creamy and rich Peanut Butter Easter Eggs! Featuring a luscious peanut butter filling that’s perfectly sweetened and crafted with real vanilla extract, these festive eggs are dipped in velvety semi-sweet chocolate for a decadent finish. With just a few simple ingredients and no baking required, this recipe is fun to make and ideal for celebrating Easter with family or gifting to friends. Customize your eggs with sprinkles or a drizzle of white chocolate for an extra festive touch. Ready in under an hour, these no-fail, freezer-friendly treats deliver all the nostalgic flavors of your favorite Easter candy, but with a homemade twist!
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Recipe Information
Ingredients
- 1.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter
- 3.5 cups Powdered sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoons Salt
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil (or shortening)
Instructions
In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt. Mix well until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. The mixture should become stiff but remain pliable.
Line a baking sheet with parchment paper or wax paper.
Using your hands, take small portions of the peanut butter mixture and shape them into egg-like ovals, about 1-2 inches long. Place each shaped egg onto the prepared baking sheet.
Once all the eggs are shaped, transfer the baking sheet to the freezer and let the eggs chill for 20-30 minutes, or until firm.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or shortening). Microwave in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Using a fork or dipping tool, dip each chilled peanut butter egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before returning the coated egg to the lined baking sheet.
Optional: Before the chocolate sets, decorate the top of each egg with sprinkles or drizzle additional melted white chocolate for patterns.
Repeat with all the eggs, and return the baking sheet to the freezer for 10-15 minutes to let the chocolate completely harden.
Once set, store the Peanut Butter Easter Eggs in an airtight container in the refrigerator for up to two weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 26.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 96 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.
