Peanut Butter Chocolate Easter Eggs

Sweet, salty, and completely decadent, melt in your mouth Peanut Butter Eggs have a creamy peanut butter center covered with a rich chocolate shell.

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The ultimate Easter treat, delicious Peanut Butter Eggs are a combination of creamy peanut butter and rich chocolate. You’ll never go back to store-bought after making these yummy, homemade peanut butter chocolate eggs.

MORE RECIPES: Peanut Butter Balls | Peanut Butter Lasagna | Peanut Butter Dream Bars

Peanut Butter Chocolate Easter Eggs

With a creamy peanut butter center covered with a rich chocolate shell, these melt in your mouth peanut butter chocolate Easter eggs are just like Reese’s eggs, but you can make them at home. With just a few basic ingredients, this is a simple recipe the whole family can have fun making together, without even turning on the oven. 

Peanut butter eggs are an Easter tradition, popping up in Easter baskets and dessert trays. You can wrap your homemade chocolate peanut butter eggs in a small cellophane bag to add to an Easter basket or eat them straight from the sheet pan after they’ve set.  

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. 

Peanut Butter Chocolate Easter Eggs Ingredients

• Butter - salted butter
• Peanut butter - creamy peanut butter
• Sugar - granulated sugar
• Vanilla extract
• Sugar - powdered sugar
• Chocolate chips - semi-sweet chocolate chips
• Chocolate chips - milk chocolate chips
• Shortening

Do you prefer creamy or crunchy peanut butter? You can use either kind for these peanut butter eggs. If you want a nut-free version you can also use almond butter in the same amount as the recipe calls for. 

Dress up your candy eggs by decorating the top with candy, sprinkles, or crushed Reese’s Pieces. You can also add a drizzle of white chocolate by melting white chocolate chips in the microwave and drizzling over the top of the hardened chocolate eggs.

You can use a cookie cutter to cut out your peanut butter or just use a knife. Dip your cookie cutter in flour or sugar to avoid it getting sticky and messy. You can also try using different shaped cookie cutters to make other fun shapes. 

How to Make Peanut Butter Chocolate Easter Eggs

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.  Beat in powdered sugar. 

THIRD STEP: Press peanut butter mixture into sheet pan - spreading to about ½” thickness.

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

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

SIXTH STEP: Use a cookie cutter to cut out ½” thick Easter egg shapes from the chilled peanut butter layer. 

SEVENTH STEP: Place cutouts on parchment lined sheet pan.  Freeze for 30 minutes. 

EIGHTH STEP: Scoop up remnant peanut butter mixture, repress to ½” thickness, and cut out additional shapes. 

NINTH STEP: After cutouts have chilled for 25 minutes, prepare the chocolate coating.

TENTH STEP: Combine semi-sweet and milk chocolate chips in a heatproof bowl. Dollop shortening over the top. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely. 

ELEVENTH STEP: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.  Tap excess chocolate off of the cutout and place it back onto the cookie sheet. 

TWELFTH STEP: Work in batches if the peanut butter cutout becomes soft quickly.  

THIRTEENTH STEP: Allow chocolate to harden. 

FOURTEENTH STEP: Serve! 

How can I decorate the chocolate eggs? 

Sprinkles, candy, crushed Reese’s Pieces, and a drizzle of white chocolate are all fun ways to decorate your candy eggs. 

Can I freeze peanut butter chocolate eggs? 

Yes, you freeze these candy eggs for up to three months. Discoloration of the chocolate may occur when frozen.

Can I make these candy eggs using a silicone mold? 

We haven’t tried shaping the eggs that way, but if you have experience using silicone molds you could certainly try!

How to Store Peanut Butter Chocolate Easter Eggs

ON THE COUNTER: Cover and store your chocolate peanut butter eggs in an airtight container on the counter at room temperature for up to 7 days. 

IN THE FRIDGE:  Store candy eggs in an airtight container in the refrigerator for 2 to 4 weeks. 

IN THE FREEZER: This Easter candy can be kept in an airtight freezer-safe container for up to 3 months. Please note that the chocolate may have discoloration after being frozen. Defrost in the refrigerator before serving.

Peanut Butter Chocolate Easter Eggs

Sweet, salty, and completely decadent, melt in your mouth Peanut Butter Eggs have a creamy peanut butter center covered with a rich chocolate shell.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 359 kcal

Ingredients

  

1x2x3x

• 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 cup semi-sweet chocolate chips
• 1½ cups milk chocolate chips
• 2 tablespoons shortening

DIRECTIONS

 

• Line a jelly roll or half sheet pan with parchment paper and set aside.
• Using a hand mixer, beat  together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.  Beat in powdered sugar.
• Press peanut butter mixture into sheet pan - spreading to about ½” thickness.
• Place sheet pan in the freezer for 15 minutes.
• Lift the parchment paper to remove the chilled peanut butter layer from the pan.  Place a new sheet of parchment paper on the pan.
• Use a cookie cutter to cut out ½” thick Easter egg shapes from the chilled peanut butter layer.
• Place cutouts on parchment lined sheet pan.  Freeze for 30 minutes.
• Scoop up remnant peanut butter mixture, repress to ½” thickness, and cut out additional shapes.
• After cutouts have chilled for 25 minutes, prepare the chocolate coating.
• Combine semi-sweet and milk chocolate chips in a heatproof bowl. Dollop shortening over the top. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
• Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.  Tap excess chocolate off of the cutout and place it back onto the cookie sheet.
• Work in batches if the peanut butter cutout becomes soft quickly.
• Allow chocolate to harden.
• Serve!

Nutrition

Calories: 359kcal | Carbohydrates: 37g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 137mg | Potassium: 206mg | Fiber: 2g | Sugar: 32g | Vitamin A: 124IU | Calcium: 18mg | Iron: 1mg

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