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A close up of peanut butter eggs on a plate
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Peanut Butter Eggs

How to make homemade Peanut Butter Eggs, the ultimate Easter treat! Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill time 20 minutes
Total Time 8 minutes
Servings 16 eggs
Calories 218kcal
Author John Kanell

Ingredients

  • 1 cup peanut butter smooth
  • 5 tbsp unsalted butter
  • 2 cups powdered sugar
  • 2 tbsp milk as needed, or water (optional)
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate
  • 2 tbsp coconut oil

Instructions

  • Cream the peanut butter and butter together with the vanilla extract.
  • Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.
  • You can drizzle in some milk or water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.
  • Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.
  • After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.
  • Place in refrigerator to chill until firm, at least 20 minutes.
  • Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
  • Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
  • Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.

Video

Notes

  • If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
  • So important to scrape that bowl down after adding the powdered sugar. If you don't your eggs won't have a great consistency.
  • The butter can be reduced to a tablespoon for a firmer egg if desired.
  • Tap those eggs until a lot of the excess chocolate is removed then use a knife or offset spatula to do a final scrape of the bottom for best results.
  • You can swap the peanut butter for another nut butter that you like such as almond or cashew butter.
  • It's important not to use natural peanut butter which is too oily. It won't mix as well and will stop the eggs from setting properly.
  • When you add the powdered sugar to the mix it may seem very crumbly but don't worry just give it a mix with a spatula and add a splash of milk or water. Mix again until it comes together.
  • The peanut butter filling will have a very playable texture similar to pastry so it's easy to roll and shape without being sticky.
  • Chill the peanut butter eggs in the fridge before covering in chocolate this makes them much easier to handle and dip.
  • I love to use semisweet chocolate but you can use any kind you like even milk chocolate and white chocolate too!
  • If your chocolate thickens up a you're dipping you can warm it up again to smooth it out.
  • If you want to decorate your peanut butter eggs with sprinkles or candy sprinkle them on after dipping them in chocolate while the chocolate is still wet.
  • Storage - the eggs will keep well covered in the fridge for up to 2 weeks or can be frozen for up to 3 months.

Nutrition

Serving: 2balls | Calories: 218kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 152mg | Fiber: 2g | Sugar: 16g | Vitamin A: 80IU | Calcium: 14mg | Iron: 1.1mg