Description
These homemade peanut butter eggs are a rich and creamy no-bake treat with a smooth peanut butter filling coated in delicious chocolate—perfect for Easter or any time of year.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Instructions
- In a large bowl, mix together peanut butter, softened butter, and salt until smooth.
- Gradually add powdered sugar and mix until a thick dough forms.
- Roll dough into egg shapes (about 2 tablespoons each) and place on a parchment-lined baking sheet.
- Refrigerate or freeze the peanut butter eggs for 30 minutes, until firm.
- In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second increments, stirring in between, until smooth.
- Dip each peanut butter egg into the melted chocolate, letting excess drip off. Place back on parchment paper.
- Chill coated eggs in the refrigerator until the chocolate is set, about 15–20 minutes.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- You can use natural peanut butter, but chill the dough longer as it will be softer.
- Decorate with sprinkles or drizzle with white chocolate for a festive look.
- These freeze well—wrap individually and store in a freezer bag.
Nutrition
- Serving Size: 1 egg
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg