Peanut Butter Easter Eggs Easy and No Cream Cheese
These Peanut Butter Easter Eggs are a delightful homemade alternative to store-bought candy, crafted with simple ingredients and no cream cheese for a lighter, velvety texture. With creamy peanut butter, sweet powdered sugar, and a touch of vanilla, these no-bake treats come together in just 30 minutes and are perfect for celebrating spring. Each egg is coated in a smooth, luscious layer of semi-sweet or milk chocolate, offering the perfect blend of sweet and salty in every bite. Easy to customize with festive decorations like sprinkles or a drizzle of chocolate, this recipe is beginner-friendly and ideal for making with kids. Whether you enjoy them chilled or at room temperature, these homemade peanut butter eggs are a must-have for Easter festivities or as an anytime indulgence.
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 0.25 cup Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Chocolate (semi-sweet or milk), chopped or chocolate chips
- 1 tablespoon Coconut oil or shortening
Instructions
In a large mixing bowl, combine the creamy peanut butter, unsalted butter (softened to room temperature), vanilla extract, and salt. Using an electric mixer or a spatula, mix until the ingredients are fully combined and smooth.
Gradually add the powdered sugar, about 1/2 cup at a time, mixing after each addition. Continue until the mixture is thick and no longer sticky. It should hold its shape when pressed.
Line a baking sheet with parchment paper. Scoop out approximately 2 tablespoons of the peanut butter mixture for each egg. Shape each portion into an egg-like oval shape using your hands. Place the shaped eggs on the prepared baking sheet.
Once all the eggs are formed, place the baking sheet in the freezer for about 15 minutes to firm up the eggs and make them easier to handle.
While the eggs are chilling, melt the chocolate. Place the chopped chocolate or chocolate chips in a microwave-safe bowl with the coconut oil or shortening. Microwave in 20- to 30-second intervals, stirring between each, until the chocolate is melted and smooth.
Using a fork or a dipping tool, dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated egg back onto the parchment-lined baking sheet.
Optional: Before the chocolate sets, you can decorate the eggs with sprinkles, drizzled chocolate, or crushed candies for a festive touch.
Allow the chocolate-coated eggs to set completely. You can speed up the process by placing them in the refrigerator for about 10-15 minutes.
Once the chocolate is firm, transfer the eggs to an airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer storage. Serve chilled or at room temperature for the perfect Easter treat.
Nutrition Facts
Calories |
4474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 507.5 g | 185% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 437.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2459 mg | 52% | |
*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.
