Description
These Peanut Butter Easter Eggs are a no-bake, chocolate-coated treat with a soft, creamy peanut butter center. They’re easy to make and taste just like your favorite candy — but even better homemade! Perfect for spring celebrations, Easter baskets, or anytime you’re craving a peanut butter-chocolate fix.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups chocolate chips (milk, dark, or semi-sweet)
- 1 tsp coconut oil or shortening (for smoother chocolate coating)
- Optional Decorations:
- Sprinkles, colored sugar, or a drizzle of white chocolate
Instructions
- Mix Filling: In a bowl, mix peanut butter, butter, vanilla, and salt until smooth. Gradually add powdered sugar until a soft, moldable dough forms.
- Shape the Eggs: Scoop about 1 tablespoon of the mixture, roll into balls, then flatten and shape into egg forms. Place on a parchment-lined tray.
- Chill: Freeze the peanut butter eggs for 20–30 minutes until firm.
- Melt Chocolate: In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second bursts, stirring until smooth.
- Dip & Decorate: Dip each egg into the chocolate to coat fully. Place back on the tray and top with sprinkles or drizzle with white chocolate.
- Set: Refrigerate for 10–15 minutes until chocolate hardens. Store in the fridge or a cool place.
Notes
- Use natural peanut butter for a healthier option (just stir well).
- Add a crunch with chopped peanuts or rice cereal inside.
- Use white chocolate or pastel-colored melts for a more festive look.
- Freeze well for up to 2 months — just thaw slightly before eating!
- Details
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
