Homemade Peanut Butter Eggs
These easy Homemade Peanut Butter Eggs are creamy, chocolate-covered perfection! With just a few simple ingredients, they’re the perfect Easter treat—or an anytime indulgence.
Ingredients
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar sifted for smoothness
- 2 tbsp softened butter or coconut oil for dairy-free
- 1 tsp vanilla extract optional, but delicious
- Pinch of salt
Chocolate Coating:
- 2 cups chocolate chips milk, dark, or white
- 1 tsp coconut oil for a smooth, glossy finish
Optional Toppings:
- Sprinkles
- Crushed pretzels
- Flaky sea salt
Instructions
- Make the Peanut Butter Filling: In a bowl, mix peanut butter, powdered sugar, butter, vanilla, and salt until smooth and dough-like.
- Shape the Eggs: Roll dough into small balls, then flatten into egg shapes. Place on a parchment-lined baking sheet.
- Chill: Freeze the eggs for 20 minutes to firm up.
- Melt the Chocolate: Microwave chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth.
- Dip & Decorate: Using a fork, dip each egg into the melted chocolate, letting excess drip off. Place back on parchment paper and sprinkle with toppings before the chocolate hardens.
- Set & Enjoy: Let the eggs harden at room temp or in the fridge. Store in an airtight container for up to 2 weeks (if they last that long!).
Notes
- Make-Ahead: Freeze undipped peanut butter eggs for up to 3 months and dip in chocolate when ready.
- Mess-Free Dipping: Use a toothpick to hold eggs while dipping.
- Thin Chocolate: Add 1 tsp coconut oil for smoother dipping.