Every spring, as Easter approaches, I can’t help but crave those classic peanut butter eggs. But let me tell you — once I started making these Homemade Peanut Butter Eggs in my own kitchen, there was no going back to the store-bought version. The smooth, rich peanut butter filling wrapped in a luscious chocolate coating is simply irresistible, and they’re surprisingly easy to make.
These little treats are perfect for gifting, adding to Easter baskets, or just indulging in a sweet bite whenever the craving strikes. Plus, they’re fun to make with kids and customizable with festive sprinkles or colored candy melts.
Here’s exactly how I make these delicious homemade peanut butter eggs that always disappear faster than I expect.
Why You’ll Love These Homemade Peanut Butter Eggs
- Creamy, sweet peanut butter filling with a rich chocolate coating
- So easy to make with just a handful of ingredients
- Perfect for Easter baskets, spring parties, or freezer treats
- Customize with sprinkles, drizzles, or different chocolate varieties
- They taste better than any store-bought candy
Ingredients You’ll Need
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups semi-sweet or milk chocolate chips (or a mix of both)
- 2 tablespoons coconut oil or vegetable shortening (optional, for smooth melting)
- Festive sprinkles (optional, for decoration)
How I Make Homemade Peanut Butter Eggs
1. Make the Peanut Butter Filling
In a large bowl, I beat together the peanut butter, softened butter, and vanilla extract until smooth. Gradually, I add the powdered sugar, mixing until a thick, smooth dough forms. If it’s too sticky, I add a little more powdered sugar; if too dry, a spoonful of peanut butter does the trick.
2. Shape the Eggs
I scoop out portions of the peanut butter mixture and form them into egg shapes with my hands. I place the eggs on a baking sheet lined with parchment paper and pop them in the freezer for about 30 minutes to firm up.
3. Melt the Chocolate
In a microwave-safe bowl, I melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between until smooth and glossy.
4. Dip the Eggs
Once the peanut butter eggs are firm, I dip each one into the melted chocolate, using a fork to lift them out and gently tap off any excess. I place them back on the parchment-lined tray.
5. Decorate
While the chocolate is still wet, I sprinkle festive sprinkles on top or drizzle with contrasting colored chocolate for a pretty finish.
6. Chill and Set
I place the tray in the refrigerator for about 20 minutes until the chocolate is completely set.
7. Serve and Enjoy
I store them in the fridge for up to 2 weeks — though they rarely last that long!
My Favorite Tips for Success
- Freeze the peanut butter eggs before dipping to help them hold their shape.
- Use high-quality chocolate for the best flavor and smooth finish.
- Add a pinch of sea salt on top for a sweet-salty combo that’s heavenly.
- Drizzle with white chocolate for an extra festive touch.
- Store them in the fridge or freezer for long-lasting treats.
What to Serve with Peanut Butter Eggs
- Pair with coffee or hot cocoa for a cozy dessert moment.
- Add them to Easter dessert platters alongside cookies and brownies.
- Gift them in decorative tins for friends, family, or neighbors.
- Sneak one from the fridge when you need a sweet treat (my favorite way!).
Frequently Asked Questions
Q: Can I use crunchy peanut butter?
A: You can, but smooth peanut butter creates that classic, creamy texture.
Q: How long do these last?
A: Stored in an airtight container in the fridge, they’ll last up to 2 weeks, and in the freezer, up to 3 months.
Q: Can I use white or dark chocolate instead?
A: Absolutely! White, dark, or even colored candy melts make these extra fun and customizable.
Q: Can I make them dairy-free?
A: Use dairy-free chocolate chips and plant-based butter substitutes — they’ll still taste amazing.
A Homemade Treat That Feels Like Pure Joy
These Homemade Peanut Butter Eggs are more than just a holiday candy — they’re a sweet little tradition that brings smiles to everyone who bites into one. Rich, creamy, and coated in silky chocolate, they’re the perfect springtime indulgence (and honestly delicious any time of year).
If you make them, let me know how they turn out! Add your own creative touches with toppings and sprinkles, and enjoy every sweet, peanut-buttery bite.
Homemade Peanut Butter Eggs: A Sweet Springtime Tradition
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 1 tablespoon coconut oil (optional)
Instructions
- In a mixing bowl, combine the peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until smooth and well combined.
- Shape the peanut butter mixture into egg shapes and place them on a baking sheet lined with parchment paper. Freeze for about 15 minutes until firm.
- In a microwave-safe bowl, melt the milk chocolate chips and coconut oil (if using) in 30-second intervals until smooth, stirring in between.
- Remove the peanut butter eggs from the freezer. Dip each egg into the melted chocolate, ensuring it’s fully coated, and return to the baking sheet.
- Once all eggs are coated, refrigerate them for about 30 minutes until the chocolate is set.
- Enjoy your delicious homemade peanut butter eggs!
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