Homemade Peanut Butter Chocolate Eggs Recipe
These homemade Peanut Butter Chocolate Eggs are the ultimate holiday treat. With a creamy, melt-in-your-mouth peanut butter center and a crisp chocolate shell, they taste even better than the store-bought version. Perfect for Easter baskets or as a simple no-bake dessert.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 12 eggs
- Cuisine: American
Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil (optional, for thinning chocolate)
Instructions
Combine the peanut butter, softened butter, powdered sugar, and vanilla extract in a large mixing bowl. Beat until completely smooth.
Scoop about 2 tablespoons of the mixture at a time and shape into an oval egg shape using your hands.
Place the eggs on a baking sheet lined with parchment paper and freeze for at least 30 minutes.
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring in between, until silky smooth.
Using a fork, dip each chilled peanut butter egg into the chocolate. Tap off the excess and return to the parchment paper.
Refrigerate for 15-20 minutes until the chocolate coating is completely set.
Notes
• Ensure the peanut butter mixture is very cold before dipping, otherwise they may melt into the warm chocolate.
• Use a high-quality chocolate chip for the best flavor and melting consistency.
• Store in the refrigerator to keep the chocolate crisp and the center creamy.