A delightful homemade treat featuring creamy peanut butter centers enrobed in rich chocolate, perfect for Easter celebrations. These sweet and nutty confections are easy to make and add a festive touch to any holiday gathering.

Why You’ll Love This Recipe

Easy to make – Simple ingredients and steps make this a hassle-free Easter treat.
Deliciously creamy – The peanut butter filling is smooth, rich, and perfectly balanced.
Homemade goodness – Better than store-bought, with no preservatives or artificial flavors.
Customizable – Easily decorate with sprinkles, drizzle with white chocolate, or add different coatings.

Ingredients

1 (16-ounce) package confectioners’ sugar
1 cup creamy peanut butter
¼ cup unsalted butter, softened
1 tablespoon milk, or as needed
8 (1-ounce) squares semisweet chocolate, coarsely chopped
1 tablespoon shortening

Directions

Prepare the peanut butter filling: In a large mixing bowl, beat together confectioners’ sugar, peanut butter, and softened butter until well blended. If the mixture is too stiff, add milk gradually to achieve a workable consistency.
Shape the eggs: Divide the mixture in half and shape each portion into large egg shapes. Place the formed eggs on a wax paper-lined plate and freeze until firm, about 1 hour.
Melt the chocolate: Melt semisweet chocolate and shortening in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Coat the eggs: Dip each peanut butter egg into the melted chocolate, allowing any excess to drip off. Place the coated eggs back onto the wax paper-lined plate. Refrigerate until the chocolate is set.

Servings and Timing

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 eggs
Calories: Approximately 220 kcal per serving

Variations

White Chocolate Coating – Swap semisweet chocolate for white chocolate for a different flavor profile.
Crunchy Peanut Butter – Use crunchy peanut butter for added texture.
Decorative Toppings – Sprinkle with crushed nuts, coconut flakes, or drizzle with colored candy melts for a festive look.
Dairy-Free Option – Use plant-based butter and dairy-free chocolate to make this recipe vegan-friendly.
Extra Chocolatey – Add a second coat of chocolate for a thicker shell.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Freezing: Freeze peanut butter eggs (before coating in chocolate) for up to 3 months. Thaw in the fridge before dipping in chocolate.
Serving Tip: Let sit at room temperature for 5-10 minutes before serving for a softer bite.

FAQs

Can I make these eggs ahead of time?

Yes! These can be made a few days in advance and stored in the fridge until ready to serve.

What if my peanut butter mixture is too dry?

Gradually add more milk (a teaspoon at a time) until the mixture reaches a smooth consistency.

Can I use milk chocolate instead of semisweet chocolate?

Absolutely! Milk chocolate will give a sweeter taste compared to semisweet or dark chocolate.

Why add shortening to the chocolate?

Shortening helps the chocolate melt smoothly and creates a glossy, even coating.

Can I use coconut oil instead of shortening?

Yes, coconut oil works as a great substitute for shortening in this recipe.

How do I prevent fingerprints on the chocolate coating?

Use a fork or toothpick to handle the eggs while dipping, and let them set on wax paper.

Can I make smaller or larger eggs?

Yes! Adjust the size to your preference, but remember to modify the chilling time accordingly.

How do I keep my chocolate from getting too thick?

If the chocolate starts to thicken, reheat it gently over low heat or add a little more shortening.

Can I fill the eggs with something extra?

Try adding a caramel center or a crunchy layer like Rice Krispies for added texture.

What’s the best way to get a smooth chocolate coating?

Ensure the chocolate is fully melted and slightly cooled before dipping. Tap off excess chocolate gently.

Conclusion

Chocolate-Covered Peanut Butter Easter Eggs are a fun and festive homemade treat that everyone will love. With their creamy peanut butter filling and smooth chocolate coating, they’re perfect for Easter baskets, dessert trays, or gifting. Try making a batch today and enjoy this sweet, nostalgic delight!

Chocolate-Covered Peanut Butter Easter Eggs

Author: Chef Clara
Total Time: 1 hr 20 min
Yield: 16 eggs 1x
Diet: Vegetarian

Print Recipe

Description

Homemade peanut butter treats coated in rich chocolate, perfect for Easter! Sweet, nutty, and festive, they’re easy to make and delicious.

Ingredients

Scale

1 (16 oz) package confectioners’ sugar
1 cup creamy peanut butter
¼ cup unsalted butter, softened
1 tbsp milk (as needed)
8 (1 oz) squares semisweet chocolate, chopped
1 tbsp shortening

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Instructions

Make the filling: Beat confectioners’ sugar, peanut butter, and softened butter until smooth. Add milk gradually if needed for a workable consistency.
Shape the eggs: Divide the mixture in half, shape into egg forms, and place on a wax paper-lined plate. Freeze for 1 hour until firm.
Melt the chocolate: In a heatproof bowl over simmering water, melt chocolate and shortening, stirring until smooth. Let cool slightly.
Coat the eggs: Dip each peanut butter egg into melted chocolate, letting excess drip off. Place back on wax paper.
Chill: Refrigerate until the chocolate sets. Serve and enjoy!

Notes

Use white or milk chocolate for variety.
Drizzle with contrasting chocolate for a decorative touch.

Prep Time: 20 minutes
Cook Time: 1 hr
Category: Desserts
Method: No Bake
Cuisine: American