Homemade Peanut Butter Eggs
These Homemade Peanut Butter Eggs are a spot-on copycat of the classic seasonal candy, featuring a smooth yet slightly crumbly peanut butter center coated in rich chocolate. Made with simple, high-quality ingredients and no baking required, they’re the perfect homemade version of a beloved Easter treat.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork
Ingredients
- 1 cup creamy peanut butter (shelf-stable)
- 1/4 cup unsalted butter, melted
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups milk chocolate chips or melting wafers
- 1 Tbsp coconut oil
- 1 pinch sea salt (optional)
Instructions
- In a large bowl, stir together peanut butter, melted butter, powdered sugar, vanilla extract, and optional sea salt until a thick, pliable dough forms. If sticky, add an extra tablespoon of powdered sugar.
- Line a baking sheet with parchment paper. Scoop 1–2 tablespoons of the mixture, shape into an oval egg, and flatten slightly. Place on the tray and freeze for 30 minutes until firm.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
- Using a fork, dip each chilled peanut butter egg into the melted chocolate, tapping off excess. Return to the parchment-lined tray.
- Refrigerate for at least 30 minutes until the chocolate is fully set. Serve slightly chilled or at room temperature.
Notes
For the most authentic texture, use shelf-stable creamy peanut butter and sift the powdered sugar thoroughly. Store chilled for best shape and chocolate snap.