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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs – Deliciously thick and creamy egg-shaped peanut butter truffles that are made with crunchy peanut butter for added crunch, and coated in melted chocolate. The perfect Easter treat!

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Looking for something quick, easy, and delicious to make for Easter?

Look no further. These Peanut Butter Easter Eggs are the perfect treat to enjoy this Easter.

They’re incredibly creamy, made with crunchy peanut butter for added crunch, and generously coated in a layer of melted chocolate.

Want more Easter desserts? Check out my Easy Lemon Tart, Carrot Cake Loaf, and my Carrot Cake Blondies.

Peanut Butter Easter Eggs
Peanut Butter Easter Eggs

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these eggs. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Crunchy peanut butter: You can use smooth, but I love the added crunch.
  • Icing/powdered sugar
  • Unsalted butter
  • Vanilla extract
  • Milk

For the chocolate coating, you’ll need:

  • Chocolate: You can use milk, dark, or semi-sweet. I used a mix of milk and dark.
  • Vegetable oil: This helps thin out the melted chocolate, making it the right consistency for dipping.

How to make Peanut Butter Easter Eggs

To make these chocolate peanut butter eggs, simply start by adding the peanut butter to a microwave-safe bowl, and heating it for 20 – 30 seconds until runny/pourable.

Next, add the icing sugar, peanut butter, melted butter, and vanilla to a large mixing bowl, and mix until combined. This step is much easier with a hand mixer, but you can also use your hands to help incorporate everything. The mixture will be crumbly.

Add the milk and mix until a dough is formed. Add more milk if the mixture is too crumbly to form.

Shape the mixture into 1.5oz eggs, and place them onto a large baking tray lined with parchment paper. Freeze for 30 minutes or until firm. If desired, you can make smaller, or much bigger eggs.

For the chocolate coating, add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Dip each egg into the melted chocolate, place back onto the lined baking tray, and refrigerate until set. Decorate the eggs as desired. I simply drizzled my eggs with extra chocolate.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Peanut Butter Easter Eggs
Peanut Butter Easter Eggs

These Peanut Butter Easter Eggs are:

  • super quick and easy to make
  • deliciously thick and creamy
  • made with crunchy peanut butter for added crunch
  • coated in melted chocolate
  • perfect for Easter!

How long will these peanut butter eggs last? These eggs can be kept in an airtight container layered between parchment or wax paper in the fridge for up to 2 weeks.

Can I freeze these peanut butter eggs? Yes! They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Peanut Butter Easter Eggs
Peanut Butter Easter Eggs

Try these no-bake treats next!

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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Yield: 16 eggs
Prep Time: 30 minutes
Total Time: 30 minutes

Deliciously thick and creamy egg-shaped peanut butter truffles that are made with crunchy peanut butter for added crunch, and coated in melted chocolate. The perfect Easter treat!

Ingredients

For the Filling

  • 1 and 1/4 cups (315g) crunchy peanut butter
  • 3 cups (375g) icing/powdered sugar
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

For the Coating

  • 16 oz (460g) chocolate, coarsely chopped
  • 1 tablespoon vegetable oil

Instructions

For the Filling

  1. Add the peanut butter to a microwave-safe bowl, and heat for about 20 - 30 seconds until runny/pourable.
  2. In a large mixing bowl, mix together the icing sugar, peanut butter, melted butter, and vanilla until combined. The mixture will be crumbly.
  3. Add the milk and mix until a dough is formed. Add more milk if the mixture is too crumbly to form.
  4. Shape the mixture into 1.5oz eggs, and place them onto a large baking tray lined with parchment paper.
  5. Freeze the eggs for 30 minutes.

For the Coating

  1. Add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Dip each egg into the melted chocolate, place back onto the lined baking tray, and refrigerate until set. Decorate the eggs as desired.

Notes

These eggs can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 2 weeks. They also freeze well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 16 eggs Serving Size: 1 egg
Amount Per Serving: Calories: 349Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 44mgCarbohydrates: 55gFiber: 1gSugar: 52gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Rebecca Fox

Sunday 21st of June 2020

I made these over a year ago. My family is still talking about them and have requested them for father's day tomorrow. Thanks for making a memory for us.

SpooKy

Tuesday 23rd of April 2019

I made these and they were great. I will however half the icing suger next time!

Denay DeGuzman

Tuesday 16th of April 2019

These beautiful peanut butter Easter eggs look rich, creamy and so delightful! I'm excited to make this recipe for enjoyment on Easter morning.

Taryn

Tuesday 16th of April 2019

These are so cute! We love them.

Mary

Saturday 13th of April 2019

Hi there,

How do you form the eggs? Do you press the dough into a baking pan? Or do you roll it out onto a flat surface with a rolling pin using powdered sugar as "flour?" How do you get them so flat?

Thanks!

Marsha

Saturday 13th of April 2019

Hi Mary! The dough is not sticky (shouldn't be), so it's very easy to just form little egg shapes with your hands. First, I weigh out about 1.5oz of dough (you can use less if you want), pat it down to the thickness you want, then shape them out with your fingers.

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