Easter Peanut Butter Eggs

These delightful homemade peanut butter eggs are a perfect treat for Easter, featuring a creamy peanut butter filling coated in rich chocolate.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Freezing Time 30

Total Time 25

Servings: 16 eggs

Course: Dessert, Snack

Cuisine: American

Calories: 260

Peanut Butter Filling

1 cup creamy peanut butter Ensure it's a smooth variety for best texture.
1/4 cup unsalted butter Soften at room temperature for easy mixing.
1 1/2 cup powdered sugar Also known as confectioners' sugar, for sweetness and structure.
1 tsp vanilla extract Use pure vanilla for the best flavor.

Chocolate Coating

2 cup semisweet chocolate chips High quality chocolate will yield the best coating.
1 tbsp shortening or coconut oil Optional, helps create a smoother, more fluid chocolate coating.

In a large bowl, mix peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and well combined.
Shape the mixture into small egg-shaped pieces and place them on a parchment-lined baking sheet.
Freeze the peanut butter eggs for about 30 minutes to firm up.
In a microwave-safe bowl, melt chocolate chips with shortening in 30-second intervals, stirring until smooth.
Using a fork or dipping tool, coat each peanut butter egg in melted chocolate and place back on the parchment paper.
Refrigerate until the chocolate is set, about 15-20 minutes.
Store the finished Easter Peanut Butter Eggs in an airtight container in the refrigerator.

These eggs are best enjoyed chilled. For a festive touch, sprinkle with sprinkles before the chocolate sets.