There’s something undeniably nostalgic about the combination of chocolate and peanut butter—like a little bite of happiness wrapped in a candy shell. These Chocolate Covered Peanut Butter Eggs bring that classic duo to life in the most irresistible way. Whether you’re whipping these up for Easter, gifting them to friends, or just treating yourself (because, let’s be real, you deserve it), they’re sure to be a hit. The texture is dreamy: creamy, rich peanut butter wrapped in a snappy chocolate shell. And making them from scratch? Way easier than you’d think. Trust me, once you try these homemade delights, you’ll never go back to store-bought again.
Why You’ll Love Chocolate Covered Peanut Butter Eggs
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for Easter baskets, dessert trays, or anytime snack cravings. You can shape them into eggs or roll them into classic balls—totally up to you.
Budget-Friendly: All you need are a handful of basic pantry ingredients to create a treat that tastes like it came from a fancy chocolate shop.
Quick and Easy: No baking required! These come together in under an hour, with most of that time spent chilling.
Customizable: Add crushed graham crackers, a pinch of sea salt, or a swirl of caramel to make them your own.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Chocolate Covered Peanut Butter Eggs
Here’s the magic of this treat—it’s made with just a few simple ingredients, but the result is pure candy shop bliss. Let’s break it down:
Peanut Butter: Smooth and creamy is the way to go here. It creates that melt-in-your-mouth center we all crave.
Butter: Adds richness and helps bind the filling. Use unsalted for better control over the flavor.
Powdered Sugar: Sweetens the filling and gives it structure. It’s what helps the mixture hold its shape.
Vanilla Extract: Just a splash enhances the overall flavor and brings out the nuttiness of the peanut butter.
Chocolate Chips: The glossy, chocolatey coating. Use semi-sweet or dark chocolate for that perfect contrast to the sweet filling.
Coconut Oil (optional): A little bit helps thin out the chocolate for easier dipping and a shinier finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need to preheat the oven here—just clear some space in your fridge or freezer.
Combine Ingredients: In a large bowl, mix together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and well combined. The mixture should be thick and slightly doughy.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper to keep your eggs from sticking and to make cleanup a breeze.
Assemble the Dish: Scoop out portions of the mixture and form into egg shapes using your hands. Place each one on the prepared sheet. Once all the eggs are shaped, pop the tray in the freezer for about 20–30 minutes to firm up.
Cook to Perfection: While the eggs chill, melt your chocolate chips (with optional coconut oil) in the microwave or a double boiler until smooth. Dip each chilled egg into the melted chocolate, coating completely, then return to the parchment paper to set.
Finishing Touches: Once all the eggs are coated, place them back in the fridge or freezer until the chocolate hardens—about 10 minutes.
Serve and Enjoy: Serve chilled or at room temperature. These are pure heaven with a glass of milk, a cup of coffee, or straight from the fridge as a sneaky treat.
Nutrition Facts:
Servings: 12
Calories per serving: 210
(note: values may vary depending on size and specific ingredients used)
Preparation Time
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes (including chilling time)
How to Serve Chocolate Covered Peanut Butter Eggs
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve on a pretty platter with fresh strawberries or raspberries for a sweet contrast.
- Add to a dessert board with mini cupcakes, cookies, and chocolate-covered pretzels.
- Gift them in little boxes or bags for holidays or birthdays.
- Chop them up and sprinkle over ice cream for a decadent sundae topping.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If the peanut butter mixture feels too sticky to shape, chill it for 10–15 minutes before forming.
- Use two forks to dip the eggs in chocolate for a cleaner finish.
- Sprinkle with crushed peanuts, sea salt, or drizzle with white chocolate before the coating sets.
- Store in an airtight container in the fridge for up to a week—or freeze for longer!
- For a vegan version, use plant-based butter and dairy-free chocolate chips.
FAQ’s
1. Can I use crunchy peanut butter instead of smooth?
Yes, but the texture will be less creamy and a bit more rustic. Still delicious though!
2. Can I make these ahead of time?
Absolutely. They store well in the fridge or freezer, so you can prep them days in advance.
3. How do I stop the chocolate from cracking when I bite into them?
Adding a little coconut oil to the melted chocolate helps keep the shell smooth and slightly softer.
4. Can I use almond butter instead?
Yes! Almond butter works beautifully and adds a slightly different nutty flavor.
5. What’s the best way to melt the chocolate?
Use a microwave in 20-second bursts, stirring in between, or a double boiler on the stovetop for more control.
6. Why is my peanut butter mixture too soft?
It could be due to room temperature or natural peanut butter. Just chill the mix longer until firm.
7. How do I make them perfectly shaped?
Use your hands or an egg-shaped mold. Refrigerate the mixture slightly before shaping if it’s too sticky.
8. Can I double the recipe?
Totally! Just make sure to chill the eggs thoroughly before dipping so the chocolate sets well.
9. How should I store leftovers?
Keep them in an airtight container in the fridge or freezer to maintain freshness.
10. Can I add fillings like caramel or jam inside?
Yes! Just press a little filling into the center of each egg before shaping. It’s a fun twist!
Conclusion
These Chocolate Covered Peanut Butter Eggs are the kind of treat that feels special, no matter when or how you serve them. They’re rich, satisfying, and ridiculously easy to make. Whether you’re whipping up a batch for Easter or just because it’s Tuesday and you need a chocolate fix, this recipe delivers every single time. Go ahead—treat yourself. You’ve earned it.
Print
Chocolate Covered Peanut Butter Eggs
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes (including chilling)
- Yield: 12 eggs 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Homemade chocolate-covered peanut butter eggs are a delicious no-bake treat, perfect for Easter or as a sweet snack any time of year.
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups semisweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
- In a large bowl, mix peanut butter, softened butter, salt, and vanilla extract until smooth.
- Gradually add powdered sugar and stir until fully combined. The mixture should be firm enough to shape.
- Scoop out portions of the mixture and shape into egg forms. Place on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for about 30 minutes or until firm.
- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Dip each peanut butter egg into the melted chocolate using a fork, allowing excess to drip off. Place back on parchment paper.
- Refrigerate until chocolate is set, about 15-20 minutes.
Notes
- You can drizzle white chocolate on top for decoration.
- Store in an airtight container in the fridge for up to 2 weeks.
- Use natural peanut butter for a less sweet version.
Nutrition
- Serving Size: 1 egg
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg