Homemade Chocolate-Covered Easter Eggs Recipe
These homemade Chocolate-Covered Easter Eggs are even better than the store-bought version. With a rich, velvety peanut butter center and a crisp chocolate shell, they are the ultimate spring treat for kids and adults alike.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 12 eggs
- Cuisine: American
Ingredients
1 cup creamy peanut butter – 250g
1/4 cup softened unsalted butter – 56g
2 cups powdered sugar – 240g
2 cups chocolate chips (milk or dark) – 340g
1 tablespoon coconut oil – 15ml
Instructions
In a large mixing bowl, beat together the creamy peanut butter and softened butter until the mixture is completely smooth and pale.
Slowly add the powdered sugar, half a cup at a time, mixing on low speed until a thick, moldable dough forms.
Scoop about 2 tablespoons of dough at a time and shape into oval egg shapes using your hands.
Place the shaped eggs onto a baking sheet lined with parchment paper and freeze for at least 30 minutes.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, until silky smooth.
Using a fork, dip each chilled egg into the chocolate, let the excess drip off, and return to the parchment paper.
Refrigerate for 15-20 minutes until the chocolate shell has fully hardened before serving.
Notes
• Use high-quality chocolate chips for the best melting consistency and flavor.
• If the dough is too sticky to handle, add an extra 1/4 cup of powdered sugar.
• For a professional finish, drizzle extra chocolate or add festive sprinkles immediately after dipping.
• Store in an airtight container in the refrigerator for up to 2 weeks.