Homemade Peanut Butter Eggs (No-Bake Easter Candy)
There’s something nostalgic about biting into a chocolate-covered peanut butter egg at Easter. That smooth, creamy filling wrapped in a thick chocolate shell? Pure holiday magic. But here’s the thing — homemade peanut butter eggs are even better than the store-bought version.
These no-bake Easter candies are rich, ultra-smooth, and surprisingly simple to make. They’re perfect for gifting, adding to dessert trays, or sneaking straight from the fridge (no judgment here).
As someone who loves recreating classic treats at home, I can honestly say these are one of my favorite Easter traditions. Once you try them, you’ll understand why.
— Jason Griffith, ChefMeniac.com
Why I Love This Recipe
- Completely no-bake
- Ultra creamy, melt-in-your-mouth filling
- Customizable chocolate coatings
- Perfect for gifting
- Make-ahead friendly
The cream cheese adds a subtle tang and creates a silky texture that makes these eggs taste bakery-quality. Paired with smooth chocolate, they’re rich without being overly sweet.
🛒 Ingredients
Peanut Butter Filling
- 8 oz block cream cheese, softened
- 4 tablespoons (½ stick) butter, softened
- 1 cup creamy peanut butter
- 3½–4 cups powdered sugar
Chocolate Coating
- 12 oz milk or dark melting chocolate
- 12 oz white melting chocolate (optional for variety)
Optional Decorations
- Extra white chocolate for drizzle
- Spring sprinkles
Ingredient Notes & Tips
- Use block-style cream cheese, not whipped.
- Stick with creamy peanut butter for the smoothest texture.
- Add powdered sugar gradually to control firmness.
- High-quality melting chocolate makes a noticeable difference.
If you enjoy peanut butter desserts, you’ll also love The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot) for another rich and satisfying treat.
🥣 Step-by-Step Instructions
1️⃣ Make the Filling
In a large bowl, beat together the softened cream cheese and butter until smooth and fluffy.
Add the peanut butter and mix until fully combined.
Gradually add powdered sugar, one cup at a time, mixing until a thick, smooth dough forms. The mixture should be firm enough to roll without sticking excessively to your hands.
If it feels too soft, refrigerate for 20–30 minutes.
2️⃣ Shape the Eggs
Line a baking sheet with wax or parchment paper.
Scoop about 1½–2 tablespoons of filling and roll into a ball. Gently shape into an oval “egg” form.
Place on the prepared baking sheet. Repeat with remaining mixture.
Chill for at least 30–45 minutes until firm. This step makes dipping much easier and prevents cracking.
3️⃣ Dip in Chocolate
Melt the milk or dark chocolate according to package directions until smooth.
Using a fork:
- Lower one chilled peanut butter egg into the melted chocolate.
- Lift it out and gently tap the fork against the bowl to remove excess chocolate.
- Place back onto the lined baking sheet.
Repeat with remaining eggs.
For white chocolate versions, repeat using melted white chocolate.
4️⃣ Decorate
While the chocolate is still soft:
- Add spring sprinkles.
- Drizzle melted white chocolate over the tops for a bakery-style finish.
This is where you can get creative — pastel drizzle patterns look especially festive for Easter.
5️⃣ Let Set
Allow eggs to set at room temperature or refrigerate until the chocolate is fully firm.
Tips for Perfect Peanut Butter Eggs
- Chill the filling thoroughly before dipping.
- Work in small batches so eggs stay firm.
- If chocolate thickens while dipping, reheat gently in 10–15 second intervals.
- Use a toothpick to smooth out fork marks before chocolate sets.
Serving Suggestions & Pairings
These homemade peanut butter eggs are beautiful on:
- Easter dessert trays
- Gift boxes with parchment paper
- Holiday charcuterie-style dessert boards
Pair them with:
- These Spring Flower Pretzel Bites Are My Favorite Easy Treat for Brightening Any Day
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
If you love no-bake peanut butter treats, don’t miss These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand.
Nutritional Information (Per Egg – Approximate)
Makes about 18–22 eggs
- Calories: 240
- Fat: 15g
- Carbohydrates: 24g
- Sugar: 21g
- Protein: 4g
Nutrition values are estimates and vary based on chocolate type and egg size.
Storage & Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- For best texture, let sit at room temperature for 10 minutes before serving.
- Freeze for up to 2 months in a sealed container with parchment between layers.
These actually taste even better the next day once flavors fully settle.
More Recipes You’ll Love
If you’re building an Easter dessert table, be sure to check out:
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand
- These Spring Flower Pretzel Bites Are My Favorite Easy Treat for Brightening Any Day
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
Final Thoughts
Homemade Peanut Butter Eggs are one of those treats that instantly feel special. They’re simple to make, incredibly rich, and guaranteed to disappear quickly from any Easter dessert table.
Once you realize how easy they are to make from scratch, you may never go back to the packaged version again.
If you try this recipe, I’d love to hear how it turned out! Leave a comment, share your creations, and follow along for more nostalgic, crowd-pleasing recipes that make every holiday a little sweeter.
