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Homemade Peanut Butter Eggs

Irresistible Homemade Peanut Butter Eggs for Your Sweet Tooth

This Homemade Peanut Butter Eggs recipe brings nostalgia and joy to Easter treats, creating delightful no-bake confections.
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Prep Time 15 minutes
Cook Time 2 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 12 eggs
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Creamy Peanut Butter Use shelf-stable varieties for best results.
  • 1/4 cup Unsalted Butter Can be substituted with coconut oil for a dairy-free option.
  • 1 teaspoon Pure Vanilla Extract Opt for pure extract for the most delicious taste.
  • 1/4 teaspoon Salt Can be omitted if you prefer a sweeter filling.
  • 1-1.5 cups Powdered Sugar Adjust based on your desired sweetness level.
For the Coating
  • 2 cups Milk Chocolate Chips Consider using dark chocolate for a richer flavor.
  • 2 tablespoons Vegetable Shortening Can be replaced with coconut oil for a lighter option.

Equipment

  • medium saucepan
  • baking sheet
  • parchment paper
  • microwave-safe bowl

Method
 

Preparation Steps
  1. Line a baking sheet with parchment paper to prevent sticking.
  2. In a medium saucepan, combine creamy peanut butter and unsalted butter over medium heat. Stir continuously until smooth and fully combined, about 2-3 minutes.
  3. Remove from heat and mix in pure vanilla extract and salt. Gradually add powdered sugar, mixing until filling is smooth and thick.
  4. Scoop out portions of filling, roughly 1.5 tablespoons each, and roll into egg shapes. Flatten slightly and place on the baking sheet. Freeze for 30 minutes.
  5. In a microwave-safe bowl, combine milk chocolate chips and vegetable shortening. Heat at 50% power in 30-second intervals until melted and smooth, about 1-2 minutes. Let cool slightly.
  6. Remove half of the eggs from the freezer. Dip each into melted chocolate, ensuring fully coated. Tap off excess before placing back on the sheet. Repeat with remaining eggs.
  7. Transfer the baking sheet to the refrigerator. Allow chocolate to set for 45 minutes to 1 hour until fully hardened.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For a sturdier filling, refrigerate the mixture for 30 minutes before shaping. Customize your filling with crushed pretzels or different nut butters.

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