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Peanut Butter Easter Eggs

Delicious homemade Peanut Butter Easter Eggs with creamy peanut butter filling and a crisp chocolate shell, perfect for Easter celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Peanut Butter Filling
  • 1 cup creamy peanut butter Natural for a nuttier flavor; commercial-style PB makes shaping easier.
  • 1/4 cup butter, softened Unsalted recommended.
  • 2 cups powdered sugar Sifted if lumpy.
  • 1 teaspoon vanilla extract
Chocolate Coating
  • 2 cups chocolate chips Semi-sweet or milk chocolate.
  • 1 teaspoon shortening Optional — smooths and thins melted chocolate.

Method
 

Preparation
  1. In a mixing bowl, combine the creamy peanut butter, softened butter, powdered sugar, and vanilla extract. Beat or stir until smooth and holds together.
  2. Scoop tablespoon-sized portions and shape them into small eggs with your hands. Place each egg on a parchment-lined baking sheet.
  3. Freeze the shaped eggs for about 30 minutes, until firm.
Chocolate Coating
  1. Melt the chocolate chips with shortening (if using) in 20–30 second bursts in the microwave, stirring between bursts or use a double boiler.
  2. Dip each frozen peanut butter egg into the melted chocolate, turning to coat completely. Tap off excess and return to the parchment-lined sheet.
  3. Refrigerate the sheet until the chocolate sets, about 15–30 minutes.

Notes

For a tangier filling, replace butter with cream cheese. Use dark chocolate for less sweetness or white chocolate for a candy look. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.