Description
These homemade chocolate covered peanut butter eggs are a delightful treat with a creamy, sweet peanut butter center coated in rich chocolate. They’re perfect for Easter or any time you crave a no-bake indulgence.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
- 2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or shortening (optional, for smoother chocolate coating)
- Sprinkles or flaky sea salt (optional for topping)
Instructions
- In a large bowl, beat together peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
- Gradually mix in the powdered sugar until a thick dough forms. If too sticky, chill for 15 minutes.
- Form the dough into egg shapes (about 2 tbsp per egg) and place them on a parchment-lined baking sheet. Chill in the freezer for 30 minutes until firm.
- In a microwave-safe bowl or double boiler, melt the chocolate chips with coconut oil, stirring until smooth.
- Dip each peanut butter egg into the melted chocolate, allowing excess to drip off. Place back on the parchment paper.
- Top with sprinkles or flaky sea salt if desired. Refrigerate until chocolate is set, about 15 minutes.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
- You can use almond or sunflower butter for a peanut-free version.
- Add a few tablespoons of crushed graham crackers to the filling for extra texture.
- Use white or milk chocolate for variation in coating.
Nutrition
- Serving Size: 1 egg
- Calories: 220
- Sugar: 19g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: peanut butter eggs, chocolate covered eggs, Easter candy, no bake treat, homemade Reese’s, holiday dessert