Peanut Butter Easter Eggs

Name: Peanut Butter Eggs
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 cup salted butter (melted); 1 cup peanut butter (chunky or creamy); 1 teaspoon vanilla; 1 1/2 cups powdered sugar; 1 1/2 cups rice krispies cereal (optional); 1 cup melting chocolates (or chocolate chips); 1 teaspoon vegetable oil (if needed); sprinkles (for garnish)

47 comments

April 13, 2022

Jump to Recipe Print Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

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. Super similar to my homemade Buckeyes recipe aka Peanut Butter Balls!

chocolate covered peanut butter egg with a bite taken out of it

Let’s Talk Peanut Butter

I originally used natural chunky peanut butter for these pb eggs which worked just fine for me. BUT I am now recommending using Jif of Skippy brands. This is because natural peanut butter is so inconsistent. The oil separates and then we all stir it up a little differently. Whereas processed peanut butter just works, every time. Use chunky or smooth based on your preference.

Chocolate Coating

For best results use high-quality melting chocolate like Ghirardelli’s melting wafers (these come in white, milk, and dark varieties). If you’re in a pinch chocolate chips with a dash of vegetable oil works too! I like using milk chocolate but feel free to use whichever flavor you like best.

Adding Rice Krispies

A fun twist on this classic peanut butter egg recipe is to add rice Krispie cereal to the peanut butter mixture. This gives it a crispy airy crunch which I just love.

Chocolate Dipping Tips

Dipping utensil: you could use a specialty dipping tool for these peanut butter eggs but you could also use a fork just as easily! Using a fork can be a little messier but it gets the job done.
To thin out chocolate: if your chocolate is still too thick for dipping, add in a teaspoon of vegetable oil and mix away. Be careful though, if you add too much oil, the chocolate won’t stick to the peanut butter egg.
For smooth chocolate: you either need more vegetable oil -OR- the chocolate mixture still needs some microwaving to melt all the way.
Chocolate is hardening too fast: first things first, work quickly. Secondly, there is no shame in popping that chocolate back in the microwave for 10 seconds to get it loose again. You can do it!
The filling is sticking to my dipping utensil: either the filling is too cold or the chocolate is too hot! Adjust accordingly and try again 🙂

How to Make Peanut Butter Eggs

For full details on how to make peanut butter eggs, see the recipe card down below 🙂

Make Peanut Butter Mixture

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

Stir in vanilla then powdered sugar, and optionally rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.

Form PB into Eggs and Chill

Melt Chocolate and Dip

While peanut butter eggs are chilling, melt chocolate in the 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.

Decorate and Chill

Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.

Wrap up to give away as gifts, serve or store in the fridge for up to 5 days. And voila! Just like that, you’ve got some Peanut Butter Eggs 🙂 Yippee!

freshly chocolate coated peanut butter egg with sprinkles on it

Can I Freeze Peanut Butter Eggs?

The real beauty of these Peanut Butter Eggs is that they can be frozen for up to 3 months! This also means you could have these bad boys ready for whenever the craving strikes.

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

More Peanut Butter Recipes to Try!

Are you a peanut butter lover like my husband? Try these other recipes:

More Easter Desserts to Try!

These Peanut Butter Eggs are easy peasy, right? I thought so. Here’s the printable recipe card below! Make these with your kids this Easter! Have a great day, friends! 🙂

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

Prep Time 30 mins

Total Time 30 mins

Ingredients

▢ 1/4 cup salted butter melted
▢ 1 cup peanut butter chunky or creamy
▢ 1 teaspoon vanilla
▢ 1 1/2 cups powdered sugar
▢ 1 1/2 cups rice krispies cereal optional
▢ 1 cup melting chocolates or chocolate chips
▢ 1 teaspoon vegetable oil if needed
▢ 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 then powdered sugar, and optionally Rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.
Using a 3-tablespoon cookie scoop, measure out and form 10 even eggs. Or for smaller eggs, use a 2 teaspoon cookie scoop and form 24 eggs. Place onto a parchment (or wax) paper-lined baking sheet. Freeze for 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 back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.
Wrap up to give away as gifts, serve or store in the fridge for up to 5 days.

Notes