Chocolate Peanut Butter Eggs

Why You’ll Love This Recipe

Chocolate Peanut Butter Eggs offer the ultimate sweet and salty combination. The creamy, rich peanut butter filling is smooth and indulgent, while the chocolate coating adds a satisfying crunch and richness. These homemade treats are easy to make and require only a few ingredients, yet they taste just like the candy you’d find in stores. You can customize the size and thickness of the chocolate coating, making them as rich or light as you prefer. Whether you’re making them for a special occasion or just to satisfy a craving, these eggs are sure to please any peanut butter and chocolate lover!

Ingredients

• 1 1/2 cups creamy peanut butter (make sure it’s the creamy kind, not chunky)

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 12 oz semi-sweet chocolate chips (or milk chocolate if you prefer a sweeter taste)

• 2 tbsp coconut oil (for melting the chocolate)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the peanut butter filling:

1. Mix the filling: In a large bowl, combine the creamy peanut butter and softened butter. Stir until smooth and well blended. Gradually add in the powdered sugar and vanilla extract, mixing until the dough comes together and is smooth. You should have a thick, dough-like consistency that’s easy to shape.

2. Form the eggs: Using your hands or a small cookie scoop, shape the peanut butter mixture into oval or egg shapes. Place them on a baking sheet lined with parchment paper. Once all the eggs are shaped, place the baking sheet in the freezer for at least 30 minutes to firm them up.

For the chocolate coating:

1. Melt the chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

2. Dip the eggs: Remove the peanut butter eggs from the freezer. Using a fork or toothpick, dip each peanut butter egg into the melted chocolate, making sure to coat it completely. Let any excess chocolate drip off, then place the chocolate-coated eggs back on the parchment-lined baking sheet.

3. Set the chocolate: Once all the eggs are coated, place the baking sheet back in the freezer for about 15-20 minutes to let the chocolate set and harden.

Serve:

1. Serve and enjoy: Once the chocolate is fully set, your Chocolate Peanut Butter Eggs are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week (if they last that long!).

Servings and Timing

• Servings: 12-16 eggs (depending on the size)

• Prep Time: 15 minutes (plus freezing time)

• Chill Time: 30 minutes

• Total Time: 1 hour 15 minutes

Variations

1. Add nuts: Add chopped peanuts or other nuts to the peanut butter filling for added texture and crunch.

2. Change the chocolate: You can use dark chocolate or milk chocolate instead of semi-sweet chocolate for a different flavor. You can also use white chocolate for a sweeter, milder taste.

3. Flavor variations: Add a pinch of sea salt to the peanut butter filling for a salty-sweet contrast, or try a bit of cinnamon or honey in the filling for a twist on the classic flavor.

4. Make them smaller: Instead of egg-shaped candies, form small balls or bite-sized pieces for mini treats.

Storage/Reheating

• Storage: Store your Chocolate Peanut Butter Eggs in an airtight container in the refrigerator for up to 1 week. They can also be stored at room temperature for a few days, but the chocolate will soften over time.

• Freezing: These eggs freeze well and can be stored in the freezer for up to 3 months. Just make sure to store them in an airtight container to prevent freezer burn.

Conclusion

Chocolate Peanut Butter Eggs are a delicious, indulgent treat that perfectly balances the rich, creamy peanut butter filling with a smooth chocolate coating. These homemade versions are easy to make, customizable, and perfect for any occasion. Whether you’re making them for Easter, as a gift, or just to satisfy your sweet tooth, these eggs are sure to be a hit. Enjoy the rich, comforting flavors of chocolate and peanut butter in every bite!

Chocolate Peanut Butter Eggs

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• Author: Lisa
• Prep Time: 15 minutes (plus freezing time)
• Cook Time: undefined
• Total Time: 1 hour 15 minutes
• Yield: undefined
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Peanut Butter Eggs are a decadent, irresistible treat that combines the rich flavor of chocolate with the creamy, slightly salty peanut butter filling. These homemade treats are shaped like eggs, making them a fun and festive dessert for holidays like Easter, but they’re perfect for any time of year. With just a few simple ingredients, you can recreate this classic candy at home and enjoy the perfect balance of chocolate and peanut butter in every bite.

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Ingredients

• For the peanut butter filling:
• • 1 1/2 cups creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
• For the chocolate coating:
  • 12 oz semi-sweet chocolate chips
  • 2 tbsp coconut oil

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Instructions

1. For the peanut butter filling:
   • Mix the filling: In a large bowl, combine the creamy peanut butter and softened butter. Stir until smooth and well blended. Gradually add in the powdered sugar and vanilla extract, mixing until the dough comes together and is smooth. The consistency should be thick and dough-like.
   • Form the eggs: Using your hands or a small cookie scoop, shape the peanut butter mixture into oval or egg shapes. Place them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes to firm them up.
2. For the chocolate coating:
   • Melt the chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
   • Dip the eggs: Remove the peanut butter eggs from the freezer. Using a fork or toothpick, dip each egg into the melted chocolate, making sure to coat it completely. Let any excess chocolate drip off, then return the coated eggs to the parchment-lined baking sheet.
   • Set the chocolate: Freeze the chocolate-coated eggs for 15-20 minutes to let the chocolate harden.
3. Serve:
   • Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

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Notes

Add nuts: Add chopped peanuts or other nuts to the peanut butter filling for extra texture.Change the chocolate: Use dark chocolate, milk chocolate, or even white chocolate for the coating.Flavor variations: Add a pinch of sea salt, cinnamon, or honey to the filling for a flavor twist.Make them smaller: Form small balls or bite-sized pieces for mini treats.

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Nutrition

• Serving Size: 1 egg
• Calories: 200
• Sugar: 17g
• Sodium: 90mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg