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Peanut Butter Eggs

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These homemade Peanut Butter Eggs will be a huge hit this year as they combine a delicious creamy peanut butter mixture that is then coated in a layer of chocolate. Once you make these won’t ever buy them again! 

Homemade Peanut Butter Eggs

Easter treats are my absolute favorite! Between Easter Crack Candy, Easter Bark, Easter M&M cookies, and these homemade Peanut butter eggs I am seriously in heaven! 

You will love how easy these peanut butter eggs are to make! Just mix the ingredient together to create the rich creamy peanut butter filling, let harden and coat with chocolate! Once you make these you won’t ever buy them at the store again and besides my family agrees that these taste way better than the ones you buy at the store too! Trust me, you won’t be disappointed!

peanut butter eggs
  • Beat the peanut butter and butter together until combined. Add the powdered sugar and combine until sandy, scraping down the sides as needed. 
  • Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded. 
homemade peanut butter eggs
  • Shape into eggs by pressing into a cookie cutter or by hand. Place on waxed paper and freeze for 2 hours. 
shape into eggs
  • Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds. 
  • Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired. 
dip in chocolate
  • These are best if stored in the refrigerator. 

Tips Tricks and FAQs

  • This recipe calls for semi-sweet chocolate. You can also use milk chocolate chips if you prefer or you can even use dark chocolate if you want a truly decadent treat. 
  • Natural peanut butter contains too much oil so you will want to use the stuff we all grew up on! Jif or Skippy Creamy peanut butter. 
  • If you prefer these to be egg-shaped, you can grab an egg cookie cutter or cut them with a knife. If you want to keep it simple you can cut them in circles as well. This is completely up to your preference. 

Storage

You can let these sit in an airtight container at room temperature, but they will not last as long and are more prone to melt. I prefer the other two options of storage to ensure they last longer. 

peanut butter eggs

Fridge

You will want to store these in the fridge to prevent them from melting and sticking together. You will want to separate them with waxed paper and then place the eggs in an airtight container. These will last for about 1 month if you do not eat them all before then! 

Freezer

The great thing about these homemade peanut butter eggs is that you can freeze them so you can enjoy them even longer! Just wrap them individually in wax paper and place them in a freezer-safe container. When you are ready to enjoy, just take out however many you would like and thaw and enjoy!

peanut butter egg pin
peanut butter eggs

Peanut Butter Eggs

These homemade Peanut Butter Eggs will be a huge hit this year as they combine a delicious creamy peanut butter mixture that is then coated in a layer of chocolate. Once you make these won’t ever buy them again!

Ingredients

  • 1 cup creamy peanut butter
  • ¼ cup salted butter, room temperature
  • 1 (16 ounce) package powdered sugar
  • 1 to 2 tablespoons milk
  • 2 (8 ounce) boxes of semi-sweet chocolate, coarsely chopped
  • 2 tablespoons shortening or coconut oil
  • Sprinkles, if desired

Instructions

    1. Beat the peanut butter and butter together until combined. Add the powdered sugar and combine until sandy, scraping down the sides as needed. 
    2. Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded. 
    3. Shape into eggs by pressing into a cookie cutter or by hand. Place on waxed paper and freeze for 2 hours. 
    4. Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.* Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds. 
    5. Spoon the melted chocolate over the peanut butter eggs and place it on waxed paper. Immediately drop sprinkles over the chocolate if desired. 
    6. These are best if stored in the refrigerator.

Notes

You can also use your instant pot as a double boiler to melt your chocolate, It is one of my favorite ways to melt chocolate.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 497Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 23mgSodium: 269mgCarbohydrates: 35gFiber: 3gSugar: 27gProtein: 10g

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