Homemade Peanut Butter Eggs

My no-bake Homemade Peanut Butter Eggs are loaded with a smooth peanut butter filling and covered in a delicious chocolate coating. They are no-bake, made with just seven ingredients that cost less than $10, and take a few minutes to prep! These are our favorite Easter treats!

The longest part of the process is letting them cool in the fridge before dipping them in chocolate. If you love peanut butter, these will become your favorite go-to sweets. If you have extras, use them in these delicious peanut butter-filled brownies.

Easter is one of our family’s favorite holidays. As a kid, I remember patiently waiting for the bunny basket to enjoy some of the most delicious candies I remember. And for me, the best were these homemade peanut butter eggs! I remember how I would look specifically for them. Now, I make these for my kids, and they are equally obsessed with them!

Why you will love this recipe 

• Just a handful of ingredients: My recipe calls for only seven simple, inexpensive ingredients. Most of them are almost always in my kitchen and probably in yours, too.  
• No bake: There is no need to turn on the oven. I just melt the chocolate in the microwave and chill it for a short time before serving.
• It only takes minutes: It only takes me a few minutes to prepare these and about an hour and 20 minutes to chill them. I don’t think I have ever made such delicious candy so easily and quickly. And it honestly tastes better than the stuff bought from the store. 
• Perfect for any holiday: These do not have to be made for Easter only. I make them in different shapes, like Christmas ornaments, Halloween pumpkins, or just circles to eat them anytime. 

What you will need

• Creamy peanut butter – I use Jif but use your favorite. Do not use natural peanut butter because it is too oily and will not set properly. 
• Milk chocolate chips and shortening – Get the highest-quality chocolate chips. I prefer Ghirardelli because I like the flavor and texture. I use shortening to give it that shiny coating.
• Powdered sugar – Also known as confectioners’ sugar, I use powdered sugar to give the cream filling its velvety smooth texture. 
• Unsalted butter – Do not use salted butter. It reduces the sweetness of the butter, and the peanut butter has enough salt as it is. 
• Milk – This is just to help everything come together and give the filling more moisture. Be sure to use whole milk for the creamiest texture. 
• Vanilla extract – I always get the pure extract for the best flavor without the bitter aftertaste. 

How to make 

Prepare the pan: First, I cover a cookie sheet with wax paper. 

Mix: I mix the powdered sugar and peanut butter in a large bowl using a high-speed mixer before beating in the butter. I also mix in the milk, vanilla, and salt and beat until a soft, smooth dough forms. 

Roll: I roll it into a half-inch disc on a lightly floured surface.

Cut: Then, I cut it into egg shapes and place them on the prepared cookie sheet. These go into the freezer for one hour. 

Melt: After, I melt the chocolate chips and shortening in a bowl in 30-second increments, stirring after each one until they are melted.

Dip: Using a spoon, I dip each peanut butter egg into the melted chocolate and set it back onto the waxed paper.

Chill: I chill them for 20 minutes or until the chocolate hardens before serving. I also like drizzling extra chocolate and adding sea salt to some.

Expert tip

Why put shortening in chocolate

It only takes a bit of shortening to make the chocolate thicker, smoother, and more manageable. It will coat the peanut butter more consistently than melted chocolate alone. Shortening can also prevent chocolate from getting grainy and stop it from hardening as it dries. When I bite into it, the chocolate stays nice and soft instead of becoming hard and cracking. 

If shortening does not sound good or there is none at the store, there are substitutes. Coconut oil, cocoa butter, or vegetable oil will be fine. However, the amounts may have to be altered depending on consistency. 

More tips to consider

• Be sure to use pure vanilla to avoid a bitter aftertaste. 
• Do not use natural peanut butter in this recipe. It is too oily, and the eggs will not set properly. 
• Peanut butter “eggs” are not just for Easter. You can use other shapes to make peanut butter ornaments, gifts, or other holiday ideas. 
• If you don’t have egg-shaped cookie cutters, you can form them with your hands. It’s pretty easy, and they taste delicious no matter how they’re shaped!
• Always use real butter, not margarine, and do not use warm butter so the peanut butter is not too soft. 
• Check the peanut butter, milk, and all the other ingredients to ensure they are not spoiled. 

Recipe variations and add-ins:

• Other colors: Any color of chocolate would be delightful. I have used white, dark, and milk chocolate or chocolate melts in various colors. 
• Different shapes: Use cookie cutters to turn these into Christmas ornaments, Halloween pumpkins, or other holiday-themed shapes.
• Marshmallow eggs: To make these marshmallow peanut butter eggs, add a layer of marshmallow cream between the peanut butter and the chocolate. It is incredible! Be sure to give it an extra 30 minutes of chill time.
• Decorate them: These can be decorated in many ways, from frosting to topping them with rainbow sprinkles. 
• Make them crispy: To make these crispy and crunchy, sometimes I add a cup of Rice Krispies cereal to the peanut butter mixture. 
• Coconut eggs: I sometimes add some sweetened toasted coconut flakes on top of the chocolate for a more exotic taste. 

Serving suggestions:

Since they are egg-shaped, I usually add them to cute Easter baskets. I also wrap them in pastel-colored paper and use them for the egg hunt. My kids love these when I serve them with my peanut butter cup s’mores sliders and my homemade peanut butter hot chocolate. 

When I make the eggs, I usually surprise my kids and add them to their lunch boxes with a thick slice of homemade peanut butter bread.

How to store leftovers:

• Defrost: Thaw overnight in the fridge for the best texture and taste.
• Refrigerate: These delicious homemade peanut butter eggs can be stored in the fridge for up to four days in an airtight container, such as a zipper baggie or Rubbermaid.
• Freezing: To keep them longer, put parchment paper between them, wrap them in plastic, and put them in freezer bags or freezer-safe containers. They can be frozen for up to six months.   

Frequently asked questions

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