Chocolate Easter Eggs (Peanut Butter) are my go to fix for that very specific spring problem: you want something cute and festive, but you do not want to spend all day baking. I started making these after realizing the store bought versions disappear way too fast in my house, and somehow the bag is always more expensive than I remember. The homemade ones taste softer, fresher, and honestly more peanut buttery, which is the whole point. Plus, you can make a small batch for a quiet weekend or a big batch for a family get together. If you have ever wanted candy shop vibes without candy shop effort, this is it.
The Story Behind This Recipe
From my kitchen to yours—Chocolate Easter Eggs (Peanut Butter) mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Chocolate Easter Eggs (Peanut Butter) are my go to fix for that very specific spring problem: you want something cute and festive, but you do not…
Just 7 Ingredients in These Easter Egg Candies
I love recipes with short ingredient lists because it means I can actually start making them without a grocery store detour. These eggs are basically a sweet peanut butter dough, shaped by hand, then dipped in chocolate. That is it. No fancy tools needed, and no weird ingredients that you buy once and never use again.
Here is what I use, and yes, you can tweak a couple things based on what you like.
- Creamy peanut butter (the regular kind, not the super runny natural type)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- A pinch of salt
- Chocolate (melting wafers or chocolate chips)
- Oil or shortening (just a little, to help the chocolate melt smooth)
If you are already in a chocolate mood, you might also like these chocolate covered peanut butter hearts. Same idea, different shape, and dangerously easy to snack on.
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One quick note from experience: powdered sugar is doing a lot of work here. It firms up the peanut butter mixture so it can hold an egg shape and survive the chocolate dip. If your peanut butter is extra soft, you may need a bit more powdered sugar than you think. You want the filling to feel like soft play dough, not like frosting.
Success Tips for Coating the Peanut Butter Eggs
Coating is where people get nervous, but it is honestly simple once you know a few little tricks. The first time I made Chocolate Easter Eggs (Peanut Butter), I rushed the chilling step and ended up with peanut butter filling floating around in my bowl of chocolate. I learned. You will learn from my mistake without living through it.
My little rules for neat, pretty chocolate shells
These are the habits that make the coating look smooth and feel crisp when you bite in:
- Chill the shaped eggs until they are firm. Not kind of cool, but actually firm.
- Melt chocolate slowly so it does not seize. Microwave in short bursts and stir a lot.
- Add a tiny bit of oil or shortening to make the chocolate more fluid and easier to dip.
- Use a fork to dip, tap off extra chocolate, then slide the egg onto parchment.
- If the chocolate starts getting thick, warm it again briefly and stir.
And if you want another chocolate idea for your holiday dessert table, I am obsessed with chocolate covered cherries. They are a totally different vibe, but they look fancy without being fussy.
“I made these with my kids on a Saturday afternoon and they turned out so cute. The chilling tip saved me because the dipping was way easier than I expected. We are making them again for our Easter dinner.”
How to Shape Peanut Butter Egg Candies: It’s Easy!
This part is my favorite because it is relaxing in a weird, crafty way. You do not need molds. Your hands are the molds. And if your eggs look a little quirky, that is actually part of the charm. Homemade candies are allowed to look homemade.
Shaping without stress
Here is my low effort method:
First, mix your peanut butter, butter, vanilla, salt, and powdered sugar until it turns into a thick dough. Then scoop out small portions. I usually aim for about 1 to 1 and a half tablespoons each. Roll it into a ball, then gently press and pinch one end to make that egg shape. Smooth the sides with your fingers. If it feels sticky, pop the bowl in the fridge for 10 minutes and try again.
Once shaped, place them on a parchment lined tray and chill. If you have room, the freezer is fastest. If not, the fridge works fine, just give it more time.
Sometimes while I am shaping eggs, I also prep another treat for later in the week, like these chocolate chip cookie dough brownie bites. Not Easter themed, but very “future me will be happy” themed.
And yes, Chocolate Easter Eggs (Peanut Butter) are totally freezer friendly, so you can make the filling eggs ahead and dip them later when you have a quiet moment.
Troubleshoot: Coating in Chocolate
If your chocolate coating is giving you trouble, do not panic. Most issues are super common and easy to fix. The goal is a smooth coat that sets up nicely and does not crack the second you bite into it.
Quick fixes for common chocolate problems
Problem: Chocolate is thick and clumpy.
Fix: Add a tiny bit more oil or shortening, then warm it in very short bursts and stir until smooth.
Problem: Chocolate looks dull after setting.
Fix: This usually happens when chocolate gets overheated or cooled too quickly. It still tastes good. If you want it shinier next time, melt more gently and avoid big temperature swings.
Problem: Peanut butter egg falls apart in the chocolate.
Fix: Chill longer. This is almost always a “not cold enough yet” situation.
Problem: Chocolate cracks after coating.
Fix: The eggs may have been too frozen. Let them sit at room temp for a few minutes before dipping so the temperature difference is not extreme.
Also, if you are the type who likes a minty chocolate moment, you should peek at chocolate mint poke cake sometime. Totally different dessert style, but it hits that same chocolate craving.
Making Peanut Butter Chocolate Eggs
Okay, now let us put it all together in a simple flow. I make these when I want something fun for Easter baskets, but also when I just want a sweet snack in the fridge that feels a little special. Chocolate Easter Eggs (Peanut Butter) are basically the answer to “what if a peanut butter cup was softer and thicker and homemade?”
Step by step, the way I actually do it
1) In a mixing bowl, stir together softened butter and peanut butter until smooth.
2) Add vanilla and salt.
3) Mix in powdered sugar until you get a thick, moldable dough. If it is too soft, add more powdered sugar a spoonful at a time.
4) Scoop, roll, and shape into eggs. Place on parchment.
5) Chill until firm, at least 30 minutes in the freezer or longer in the fridge.
6) Melt chocolate with a small amount of oil or shortening. Stir until glossy and smooth.
7) Dip each egg, tap off extra chocolate, and set back on parchment.
8) Chill again until the chocolate is set.
My personal finishing touch: a tiny sprinkle of flaky salt on top of a few eggs. It makes the chocolate taste deeper and keeps people reaching for “just one more.” You can also drizzle with a little contrasting chocolate if you want them to look extra cute on a platter.
Storage is easy. Keep them in an airtight container in the fridge for about a week, or freeze for longer. I actually like them straight from the fridge because the chocolate has that clean snap, and the peanut butter center stays soft.
Common Questions
Can I use natural peanut butter?
You can, but it is trickier. The runny kind can make the filling too soft and oily. If you try it, plan on adding more powdered sugar and chilling longer.
Do I have to use shortening or oil in the chocolate?
No, but it helps the chocolate dip smoother and coat more evenly. If you are using melting wafers, you might not need it at all.
Why are my eggs misshapen after dipping?
Usually it is because they were not chilled enough, or the chocolate was too warm. Firm eggs plus gently melted chocolate is the winning combo.
Can I make these ahead of time?
Yes. Shape the eggs and freeze them on a tray, then store them in a container. Dip in chocolate closer to when you want to serve them.
How do I make them look extra pretty for gifting?
Use a drizzle, sprinkles, or a little colored sugar on top. Mini cupcake liners also make them look instantly “giftable” without any extra work.
A Sweet Little Easter Win
If you make Chocolate Easter Eggs (Peanut Butter) once, you will get why I keep coming back to them every spring. They are simple, they taste like the best part of a candy aisle, and they are genuinely fun to make. If you want more ideas and variations, I like comparing notes with recipes like Chocolate Peanut Butter Easter Eggs – Almost Supermom and Easter Peanut Butter Eggs (Like Reese’s) – Sally’s Baking Addiction. Now grab your peanut butter and some chocolate, clear a little fridge space, and go make a batch that mysteriously “disappears” over the next few days.
Chocolate Easter Eggs (Peanut Butter)
Ingredients
Method
- In a mixing bowl, stir together softened butter and peanut butter until smooth.
- Add vanilla and salt.
- Mix in powdered sugar until you get a thick, moldable dough. If it is too soft, add more powdered sugar a spoonful at a time.
- Scoop, roll, and shape into eggs, aiming for about 1 to 1.5 tablespoons each. Place on parchment.
- Chill until firm, at least 30 minutes in the freezer or longer in the fridge.
- Melt chocolate with a small amount of oil or shortening, stirring until glossy and smooth.
- Dip each chilled egg, tap off extra chocolate, and set back on parchment.
- Chill again until the chocolate is set.
