Chocolate Easter Eggs (Peanut Butter)

The tasty mix of rich chocolate and smooth peanut butter creates scrumptious homemade chocolate peanut butter Easter eggs!

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Table of Contents

Ingredients for Chocolate Easter Eggs (Peanut Butter)
How to make Chocolate Easter Eggs (Peanut Butter)
Frequently Asked Questions
Storing this Recipe
More Easter Dessert Ideas
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Table of Contents

Our Peanut Butter Chocolate Easter Eggs are filled with a sweet and creamy peanut butter center, all wrapped up in a luxurious chocolate shell. They're a delightful treat for Easter and so simple to make that even the kids can join in the fun!

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Sweet, salty, and completely decadent, it’s easy to make these edible Easter eggs. No need to wait for this seasonal candy treat to show up on store shelves, you can whip up these peanut butter chocolate eggs anytime you want that luscious peanut butter and chocolate combination.

Ingredients for Chocolate Easter Eggs (Peanut Butter)

What you'll need to make these Peanut Butter Chocolate Easter Eggs:

½ cup salted butter, melted and cooled
2 cups creamy peanut butter
¼ cup granulated sugar
1 tablespoon vanilla extract
4 cups powdered sugar
1½ cups semi-sweet chocolate chips
1½ cups milk chocolate chips
2 tablespoons shortening

SUBSTITUTIONS AND ADDITIONS

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this Easter dessert recipe!

SHORTENING: If you don't have shortening, no worries! You can use the same amount of butter or margarine, just add a tiny bit more (2 tablespoons) for every cup you need. It's super easy!
PEANUT BUTTER: Love peanut butter? You can pick creamy peanut butter for smoothness or chunky peanut butter if you like little bits in your Easter eggs. If nuts aren't your thing, almond or cashew butter are great swaps. Almond butter is especially yummy. Just use it like you would peanut butter!
CANDY: Want to make your chocolate eggs even more special? Sprinkle some candy, sparkly sprinkles, or crushed Reese’s Pieces on top. For an extra sweet touch, melt some white chocolate and drizzle it over your eggs in a fun zig-zag pattern with a Ziploc bag. It'll look adorable and taste delicious!

How to make Chocolate Easter Eggs (Peanut Butter)

FIRST STEP: Line a jelly roll or half sheet pan with parchment paper and set aside.

SECOND STEP: Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.

THIRD STEP: Beat powdered sugar into the peanut butter mixture.

FOURTH STEP: Press the peanut butter mixture into the lined sheet pan, making sure it’s spread to about ½-inch thickness.

FIFTH STEP: Place the sheet pan in the freezer for 15 minutes.

SIXTH STEP: Lift the parchment paper and remove the chilled peanut butter layer from the plan. Place a new sheet of parchment paper on the pan.

SEVENTH STEP: Use a cookie cutter to cut egg shapes from the chilled peanut butter layer, about ½ inch thick.

Pro Tip

Before you use your cookie cutter, give it a little dip in flour or sugar. This helps keep it from getting all sticky and messy. So simple and neat!

EIGHTH STEP: Place the egg cutouts on the lined sheet pan and freeze for about 30 minutes.

NINTH STEP: Scoop up any of the remaining peanut butter mixture and re-press it about ½-inch thick. Cut out more egg shapes.

TENTH STEP: After the second round of cutouts is complete, chill them for about 25 minutes and prepare the chocolate coating.

ELEVENTH STEP: Combine the semi-sweet chocolate and the milk chocolate chips in a heatproof microwave-safe bowl. Dollop the shortening over the top. Heat in the microwave for 30-second increments and keep stirring until the chocolate mixture is smooth and completely melted.

Pro Tip

If you're down to just a few tiny bits of chocolate, keep stirring until they're all melted away.

TWELFTH STEP: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Let any excess chocolate drip off the cutout and place chocolate egg back onto the cookie sheet.

Pro Tip

Before the chocolate on your eggs sets and gets hard, sprinkle on those candies or sprinkles. That way, they'll stick!

THIRTEENTH STEP: If the peanut butter cutouts become soft quickly, work in batches.

Pro Tip

To stop your peanut butter eggs from getting soft too fast, keep the tray in the freezer. Just bring out a few at a time when you're ready to coat them.

FOURTEENTH STEP: Allow the chocolate to harden.

FIFTEENTH STEP: Serve and enjoy!

Frequently Asked Questions

Can I make these treats using silicone molds?

We haven't given it a go ourselves, but if you're familiar with silicone molds, you could definitely experiment with using them for this.

What is a jelly roll pan?

A jelly roll pan is a baking sheet with edges, usually around 15 inches long and 10 inches wide.

Can I freeze these treats?

You can keep candy eggs frozen for as long as 3 months if you need to store them for a while. Just remember, the chocolate might change color. When you're ready to enjoy them, let them thaw in the fridge.

Storing this Recipe

On the Counter: Keep your homemade peanut butter eggs fresh by storing them in a sealed container on the counter. They'll stay yummy for up to a week!

In the Fridge: For a longer stay, pop them in the fridge in a snug container, they can chill out there from 2 to 4 weeks.

In the Freezer: If you're thinking way ahead, freeze the eggs in a container that's okay for the freezer. They'll be good for up to 3 months. Just a heads up, the chocolate might change color a bit. Thaw them in the fridge when you're ready to enjoy.

More Easter Dessert Ideas