Easter is around the corner! Are you ready?? These homemade Easter peanut butter eggs should definetely be on your menu. Easter is not only a religious holiday but it can also mean indulging in delicious treats like chocolate eggs and bunnies. If you're a fan of peanut butter and chocolate, you'll love these homemade Easter peanut butter eggs. They're easy to make and taste absolutely amazing!
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Ingredients for Easter Peanut Butter Eggs
To start, you'll need to gather a few simple ingredients: peanut butter, butter, powdered sugar, and chocolate chips. You can use any type of peanut butter you like, but creamy peanut butter works best for this recipe. For the chocolate coating, you can use either milk chocolate or dark chocolate, depending on your preference.
Instructions for Making Your Easter Eggs
To make the peanut butter filling, start by melting ¼ cup of butter in a mixing bowl. Add 1 cup of creamy peanut butter to the bowl and mix until the two ingredients are well combined. Next, add 2 cups of powdered sugar to the bowl and mix until the mixture forms a smooth dough.
Using your hands, shape the peanut butter dough into small egg-shaped balls, and place them on a baking sheet lined with parchment paper. You should be able to make around 20-25 eggs, depending on the size.
Place the baking sheet in the freezer for about 30 minutes, or until the peanut butter eggs are firm and chilled.
It's Time for the Chocolate Coating
While the eggs are chilling, it's time to melt the chocolate chips. You can melt the chocolate in a double boiler, or you can melt it in the microwave by heating it in 30-second intervals, stirring between each interval.
Once the chocolate is melted, it's time to coat the peanut butter eggs. Use a fork to dip each egg into the melted chocolate, making sure it is fully coated. Tap the fork gently against the side of the bowl to remove any excess chocolate, and then place the chocolate-coated egg back onto the parchment paper-lined baking sheet.
Repeat this process with each of the eggs until they are all coated in chocolate.
Serving
Once all the eggs are coated, place the baking sheet back in the freezer for another 15-20 minutes, or until the chocolate has hardened.
Remove the Easter peanut butter eggs from the freezer and serve them on a platter, or wrap them in decorative foil to give as gifts. These eggs can be stored in an airtight container in the refrigerator for up to two weeks.
Decorating Your Peanut Butter Easter Eggs
One of the great things about this recipe is that you can customize it to suit your taste preferences. For example, you can add chopped nuts to the peanut butter mixture to give the eggs a bit of crunch. You can also use white chocolate or dark chocolate for the coating, or you can even drizzle different types of chocolate over the eggs for a decorative touch. We love adding some sprinkles to our eggs!
In addition to being a delicious treat, these chocolate easter eggs are also a fun activity to do with kids. They'll love helping to shape the peanut butter mixture into egg shapes, and they'll have a blast dipping the eggs in the melted chocolate.
Can I Make These Dairy Free or Vegan?
Another great thing about this recipe is that it can be adapted for people with dietary restrictions. For example, you can use vegan butter and dairy-free chocolate chips to make these eggs vegan-friendly.
Chocolate Molds
If you are looking to make these using a mold, there are lot's of molds you can use from bunnies to eggs and more! We found some bunny molds on Amazon. *contains affiliate links
Easter Chocolate MoldsOne of our favorite recipes to make with chocolate molds are these Easter chocolate surprise eggs!
Easter Peanut Butter Eggs
Ingredients
- ¼ cup butter
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 cups chocolate chips
Instructions
- In a mixing bowl, melt ¼ cup of unsalted butter.Add 1 cup of creamy peanut butter to the melted butter and mix until well combined.Add 2 cups of powdered sugar to the mixture and mix until it forms a smooth dough.Shape the peanut butter dough into small egg-shaped balls and place them on a baking sheet lined with parchment paper. You should be able to make around 20-25 eggs, depending on the size.
- Place the baking sheet in the freezer for about 30 minutes, or until the peanut butter eggs are firm and chilled.While the peanut butter eggs are chilling, melt 2 cups of chocolate chips in a double boiler or in the microwave by heating in 30-second intervals, stirring between each interval.Dip each peanut butter egg into the melted chocolate using a fork, making sure it is fully coated. Tap the fork gently against the side of the bowl to remove any excess chocolate, and then place the chocolate-coated egg back onto the parchment paper-lined baking sheet.
- Repeat this process with each of the peanut butter eggs until they are all coated in chocolate.Once all the eggs are coated, place the baking sheet back in the freezer for another 15-20 minutes, or until the chocolate has hardened.Remove the Easter peanut butter eggs from the freezer and serve them on a platter, or wrap them in decorative foil to give as gifts. Store in an airtight container in the refrigerator for up to two weeks.
These were delicious!! We used SunButter instead of peanut butter (allergies) and it worked perfectly!
What an easy treat! These are never lasting until Easter. lol I will need to make another batch for our grandkids' Easter baskets!
Used cashew butter and these turned out super delicious - what a great treat!
So glad you posted this recipe. I made these ages ago and lost the recipe. My kids loved them so I am making them as a surprise for this Easter.
Better than the store bought variety. Plus they were a fun baking activity to do with the kiddos. Thanks for a great recipe!