Peanut Butter Eggs

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Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.

Today I’m sharing some awfully tasty chocolate and peanut butter treats that take about 30 minutes to make….and you don’t need to turn on the oven 🙂 Super simple Peanut Butter Eggs covered in chocolate and topped with some sprinkles! So fun for kids to make and turn into cute little gifts! I loved these cute eggs and so did my peanut butter and chocolate-loving husband!

Peanut Butter Eggs Recipe

You’re only 6 ingredients and 30 minutes away from delicious homemade Reese’s Peanut Butter Eggs! Here’s everything you’ll need to get the job done:

• Peanut Butter – I used natural crunchy peanut butter but you can also use smooth. Also if all you have is Jif that works too!
• Butter – melted! But make sure it cools down a little before adding it to the peanut butter. This is to maintain consistency.
• Powdered Sugar – this helps hold everything together and is used to sweeten.
• Vanilla – to flavor.
• Semi-Sweet Chocolate Chips – this is melted and used to cover the peanut butter mixture. Feel free to experiment with milk, dark or even white chocolate.
• Sprinkles – this is used as a garnish and is optional. But it is super festive and fun for the kids!

Are you a peanut butter lover like my husband? Try these other recipes: Peanut Butter Blossoms, Reese’s Peanut Butter Cup Fudge, Healthy Chocolate Peanut Butter Protein Shake, and Chocolate Chip Peanut Butter Bars.

How to Make Peanut Butter Eggs

1. In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.

2. Stir in vanilla and powdered sugar. The mixture will seem dry but should hold together when you form it into shapes.

Like this! This is where you can really get the kids involved.

3. Using a 3-tablespoon cookie scoop, measure out 10 even mounds. Form each mound into an egg shape. Refrigerate 10 minutes.

4. While peanut butter eggs are chilling, melt chocolate in the microwave on low heat, stirring every 30 seconds or so.

5. Now grab some random sprinkles you {finally} found in a box. And for the love of everything good and holy, wipe off the table woman!

6. Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs. My fingers were a little too chocolatey to get a camera involved. Pretend there are photos of that here.

7. Place onto a silicone baking mat or parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate 5 minutes until chocolate has hardened. Wrap up to give away as gifts or serve. And voila! Just like that, you’ve got some Peanut Butter Eggs 🙂 Yippee!

Leftovers

Any leftover Peanut Butter Eggs you have will last up to 5 days in the refrigerator or up to 3 months in the freezer!

More Easter Desserts to Try!

• Marshmallow Potato Chip Easter Nests
• Planted Carrot Chocolate Easter Cake
• Orange Cupcakes
• The Best Carrot Cake Recipe

These Peanut Butter Eggs are easy peasy, right? I thought so. Here’s the printable! Make these with your kids this Easter.

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5 from 13 votes

Peanut Butter Eggs

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.

servings 10

Prep Time 30 mins

Total Time 30 mins

Ingredients

• ▢ 1 cup natural chunky peanut butter
• ▢ 1/4 cup butter melted
• ▢ 1 teaspoon vanilla
• ▢ 1 1/2 cups powdered sugar
• ▢ 4 oz. semi sweet chocolate melted
• ▢ sprinkles for garnish

US Customary - Metric

Instructions

• In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together. Stir in vanilla and powdered sugar. The mixture will seem dry but should hold together when you form it into shapes. Using a 3-tablespoon cookie scoop, measure out 10 even mounds. Form each mound into an egg shape. Refrigerate 10 minutes.
• While peanut butter eggs are chilling, melt chocolate in a microwave on low heat, stirring every 30 seconds or so.
• Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.
• Place onto a silicone baking mat or parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate 5 minutes until chocolate has hardened. Wrap up to give away as gifts or serve.

Nutrition

Calories: 329kcal | Carbohydrates: 29g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 160mg | Potassium: 232mg | Fiber: 2g | Sugar: 24g | Vitamin A: 147IU | Calcium: 19mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: homemade peanut butter eggs, peanut butter eggs, peanut butter eggs recipe