Peanut Butter Eggs
Indulge in the perfect combination of sweet and creamy with these homemade Peanut Butter Eggs—an irresistible no-bake treat perfect for Easter or any time you're craving a chocolate-peanut butter delight. Made with a smooth, velvety mixture of creamy peanut butter, unsalted butter, and powdered sugar, these eggs are shaped by hand for a personal touch. A luscious coating of melted semi-sweet chocolate, enhanced with a hint of coconut oil for that glossy finish, seals the deal, creating a decadent candy shell. Ready in just 45 minutes with no oven required, these peanut butter eggs are fun to make, easy to customize with sprinkles or drizzles, and can be stored for up to a week for a make-ahead treat. Whether you're crafting a festive dessert or feeding your peanut butter obsession, this recipe is sure to delight!
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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
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil or vegetable shortening
Instructions
In a large mixing bowl, combine the creamy peanut butter, unsalted butter, and vanilla extract. Use a hand mixer or wooden spoon to mix until smooth.
Gradually add the powdered sugar, half a cup at a time, mixing well after each addition. The mixture should form a thick, moldable dough.
Using your hands, scoop out about 2 tablespoons of the peanut butter mixture and shape it into an oval or egg shape. Place the shaped eggs onto a baking sheet lined with parchment paper.
Repeat until all the dough is used and place the baking sheet in the freezer for 20-30 minutes to firm up.
While the peanut butter eggs are chilling, add the semi-sweet chocolate chips and coconut oil (or vegetable shortening) to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
Remove the chilled peanut butter eggs from the freezer. Using a fork or dipping tool, dip each egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off.
Place the coated eggs back on the parchment-lined baking sheet and allow the chocolate to set. You can speed this process up by placing the baking sheet in the refrigerator for about 15-20 minutes.
Optional: Decorate the chocolate-covered eggs with drizzled chocolate, edible glitter, or sprinkles before the chocolate sets.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 129 mg | 3% | |
*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.
