These Peanut Butter Eggs are made with a creamy peanut butter filling and a smooth milk chocolate coating. They have the perfect sweet and salty flavor, making them a fun homemade Easter candy to share with family and friends.
Homemade peanut butter eggs are a classic Easter treat, and they are surprisingly simple to make at home. The filling is rich, creamy, and full of peanut butter flavor, while the chocolate coating gives each egg a smooth candy-shop finish. If you love chocolate and peanut butter together, this recipe is a delicious choice for Easter baskets, dessert trays, spring gatherings, or a simple make-ahead treat.
This peanut butter eggs recipe uses everyday ingredients, including butter, creamy peanut butter, vanilla extract, salt, powdered sugar, milk chocolate chips, and refined coconut oil. The process is easy: mix the filling, roll it out, freeze it, cut it into egg shapes, dip the eggs in melted chocolate, and chill until set. The freezing time helps the peanut butter filling stay firm enough to dip neatly into the chocolate.
How to Make Peanut Butter Eggs
Mix the filling: Start with the peanut butter filling. Add the melted butter, creamy peanut butter, vanilla extract, salt, and powdered sugar to a mixing bowl. Beat everything together until fully combined. The mixture may look crumbly at first, but it should press together when handled.
Roll and shape: Place the peanut butter mixture between two sheets of parchment paper and roll it out to about 1/2 inch thick. If the filling feels too sticky or soft, slide a cookie sheet underneath the parchment paper and place it in the freezer for 1 hour. This makes the filling easier to cut and handle.
Once the filling is firm, use an egg-shaped cookie cutter to cut out the peanut butter eggs. Work quickly so the filling stays cold. If it begins to soften, return it to the freezer until it firms up again. After cutting out the shapes, place the eggs on parchment paper or wax paper and freeze them for another hour before dipping.
Melt the chocolate: Melt the milk chocolate chips with refined coconut oil until smooth. The coconut oil helps thin the chocolate slightly and encourages the coating to set properly. Use a double boiler or a heat-safe bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Dip and decorate: Dip the frozen peanut butter eggs into the melted chocolate, then shake or tap off the excess. Place the coated eggs on parchment paper or wax paper to set. If desired, decorate them with sprinkles, a drizzle of melted white chocolate, or melted peanut butter chips. You can also leave them plain for a simple and classic look.
How to Coat Peanut Butter Eggs with Chocolate
You can use candy dipping tools if you have them, but a regular fork works well too. Place one frozen peanut butter egg into the melted chocolate and turn it until fully coated. Lift it out with a fork and gently tap your wrist or the fork against the bowl to remove extra chocolate. This helps create a smoother, cleaner coating.
After the excess chocolate has dripped off, slide the bottom of the fork along the edge of the bowl to remove any extra chocolate underneath. A long skewer can help push the egg off the fork and onto parchment paper. Twist the skewer as you pull it away so the bottom stays as neat as possible. Keeping the peanut butter eggs frozen and working in small batches will make dipping much easier.
How to Store and Freeze
Homemade peanut butter eggs can be stored for about 2 weeks. Keep them in an airtight container on the counter or in the refrigerator. Because the filling becomes soft at room temperature, the refrigerator is the best option if you prefer a firmer peanut butter egg.
If you plan to stack the candy eggs, place wax paper between the layers. This keeps the eggs from sticking together and helps prevent the chocolate tops from getting scuffed. If your kitchen is warm, store the eggs in the refrigerator so the chocolate does not soften or melt.
You can also freeze peanut butter eggs for 4 to 5 months. Place wax paper between the layers before freezing so they do not stick together. Enjoy them straight from the freezer for a firmer treat, or let them thaw on the counter before serving.
Recipe FAQs
Yes. If you want to change the chocolate coating, you can use another type of chocolate. White chocolate is a great option for Easter peanut butter eggs, and semi-sweet chocolate works well if you prefer a less sweet coating.
Refined coconut oil helps the chocolate melt smoothly and set more firmly once the eggs are dipped. It also does not have a strong coconut flavor, so it will not change the taste of the peanut butter chocolate eggs.
More Easter Desserts to Try:
- German Chocolate Cheesecake
- Malted Milk Cookies
- Jelly Bean Fudge
- Cookie Dough Surprise Easter Eggs
Peanut Butter Eggs
30 mins
0 mins
2 hrs
2 hrs 30 mins
Dessert
American
29 eggs
202 kcal
Ingredients
Filling
- 6 tablespoons butter, melted
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups powdered sugar*
Coating
- 11.5 ounce bag milk chocolate chips
- 1 tablespoon refined coconut oil
Instructions
Filling
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Add the melted butter, creamy peanut butter, vanilla extract, and salt to a large mixing bowl. Beat with a hand mixer on medium speed until combined.
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Add the powdered sugar and beat until it is fully incorporated into the peanut butter mixture.
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Place the peanut butter filling between two sheets of parchment paper and roll it out to about 1/2-inch thickness.
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Slide a cookie sheet under the parchment paper and transfer the filling to the freezer. Freeze for 1 hour.
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Once firm, quickly cut out the eggs using a 2 1/2-inch egg cookie cutter. Place the eggs on a fresh sheet of parchment paper or wax paper. Reroll the remaining filling and continue cutting. If the filling becomes too soft, return it to the freezer until firm.
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Place the cut peanut butter eggs back in the freezer for 1 hour, or until frozen and firm enough to dip.
Coating
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About 10 to 15 minutes before removing the eggs from the freezer, add the milk chocolate chips and refined coconut oil to a double boiler. If you do not have a double boiler, place a heat-safe bowl over a saucepan with about an inch of simmering water. Do not let the water touch the bowl.
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Stir occasionally until the chocolate is completely melted and smooth. If the chocolate is too thick, add more coconut oil, 1/2 tablespoon at a time, letting it melt fully before adding more.
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Remove the eggs from the freezer in small batches. Dip each egg into the melted chocolate, lift it out with a fork, and tap off the excess chocolate. Use a skewer to slide the egg onto parchment paper or wax paper.
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Let the chocolate set. To speed up the process, place the eggs in the refrigerator until firm.
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Store the peanut butter eggs in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and are not guaranteed to be accurate. Please consult a registered dietitian for special diet advice.)