Homemade Chocolate Peanut Butter Eggs Recipe

Homemade Chocolate Peanut Butter Eggs

Spring is in the air and Easter is right around the corner, so it is the perfect time for a no bake dessert that uses just a few ingredients and tastes amazing!

Homemade Chocolate Peanut Butter Eggs are a no bake Easter dessert made with a soft peanut butter filling covered in chocolate. The recipe is simple, quick and easy, and it works beautifully as a spring treat for both kids and adults.

I make a batch of these every spring, and they disappear faster than anything else on the dessert table. Little hands reach for them first, and the grown ups always ask me for the recipe before the plates are cleared.

this …

There is something wonderful about a dessert that needs no oven at all. When the kitchen is busy and the weather is warm, a no bake treat keeps everything calm, simple and sweet.

If you are looking for more ideas in the same flavor family, these eggs pair beautifully with Chocolate Peanut Butter Cheesecake, Peanut Butter Christmas Trees and Peanut Butter Valentines Hearts. The same peanut butter and chocolate magic shows up in every one of them, and each one is just as easy to put together.

Homemade Chocolate Covered Peanut Butter Eggs Eggs

If you are a peanut butter and chocolate lover, this is the no bake dessert you have been waiting for. Homemade Chocolate Covered Peanut Butter Eggs Eggs are rich, creamy and wrapped in a smooth chocolate shell, and they come together with a short list of ingredients you probably already have in your kitchen right now.

The filling uses peanut butter, butter, powdered sugar, a dash of salt and vanilla extract. For the coating you need chocolate or chocolate chips. That is the whole list. Simple, quick and easy, exactly the way spring baking should be when the calendar is full and the oven deserves a rest.

Here is the part I love most. The author of this recipe says her copycat version tasted even better than the store bought Reese’s eggs, and after making them myself I completely agree.

They are creamy in the middle, crisp on the outside, and full of real peanut butter flavor. My husband, who is a serious Reese’s fan, could not tell the difference at our Easter table last year.

Many homemade peanut butter egg recipes call for dark or semi sweet chocolate only. This one is a little different.

The author combined semi sweet baking chocolate and milk chocolate to get closer to the flavor of the store bought eggs, and she plans to try covering them with only milk chocolate next time.

I have tested the semi sweet and milk chocolate mix, and it is my favorite so far. It keeps the coating from tasting too bitter next to the sweet peanut butter center, and the eggs look glossy and beautiful on a tray.

If you enjoy this flavor combination, there are plenty of other treats to try. Reese’s Peanut Butter Cheesecake, Mini Chocolate Peanut Butter Cheesecake and Peanut Butter Cheesecake Truffles all use the same creamy peanut butter and chocolate pairing. I like to make a few of them around the holidays so there is always something sweet waiting on the counter.

One more reason to love this recipe. There is no oven, no flour and no fuss. You mix, press, freeze, cut and dip. That is it. Even my kids can help with the cookie cutter part, and they think the egg shapes are the most fun thing about spring.

A quick note from my kitchen. These eggs taste best cold, straight from the fridge. The chocolate stays crisp and the filling stays soft and creamy.

Ingredients

This ingredient list is short and sweet, and there is a good chance you already have everything you need. Here is exactly what goes into the filling and the chocolate coating.

The brown sugar is the little detail that makes these taste like the real thing. A reader once mentioned that adding brown sugar to the peanut butter mix brings the flavor much closer to Reese’s, and the recipe was updated to include it.

I have used brown sugar ever since, and I would not skip it. It adds a soft, almost caramel like sweetness that plain white sugar just cannot match.

For the chocolate, you can use chocolate chips or baking chocolate. The author used half semi sweet baking chocolate and half milk chocolate, about 10 to 12 oz. in total. If you only have one kind on hand, go ahead and use it. The eggs will still be delicious.

Instructions

The method is a no cook process with a little freezing time in between. Follow these steps and you will have beautiful chocolate covered eggs in about two hours.

1. Line an 8 x 8 inch dish with parchment paper, leaving the paper overhanging the sides so you can easily lift the whole slab out later.
2. Stir together the peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
3. Gradually mix in the powdered sugar. Add it in a few additions so the filling stays smooth and creamy.
4. Press the mixture into the prepared dish. Smooth the top with a spatula or simply press it with your palms to flatten it into a layer about ½ inch thick.
5. Place the dish in the freezer until the filling is firm enough for cutting.
6. Line a tray with parchment paper and set it aside.
7. Using an egg shaped cookie cutter, cut out the eggs and place them on the tray. Place them in the freezer for 45 to 60 minutes.
8. Melt the chocolate and line another tray with parchment paper.
9. Using a fork, dip each egg into the melted chocolate to cover it completely. Gently tap the fork to drip off the excess chocolate. Place the chocolate covered eggs on the parchment lined tray and refrigerate until the chocolate has set.
10. Store the eggs in the fridge or freeze them for longer storage.
11. This makes 16 eggs, but the number depends on the size of your cookie cutter. I use a 2 inch round metal cookie cutter and squeeze it to make an egg shaped cutter. Do not waste any of the filling. Pick up the leftovers, knead them, press with your palms and you will be able to cut out at least 2 or 3 more eggs.

A few things I have learned along the way. Keep the eggs in the freezer until the moment you dip them, because cold eggs hold their shape and the chocolate sets quickly.

Work with one egg at a time and let the extra chocolate drip back into the bowl. If the chocolate starts to thicken, warm it gently again. Leftover filling can always be pressed and cut again, so nothing goes to waste.

If your chocolate looks streaky, it is usually just too cool. Warm it for a few seconds and stir until it is smooth and glossy again.

Recipe details

Prep time is 30 minutes and total time is 2 hours, and most of that is hands off freezing time. The recipe makes about 16 eggs, depending on the size of your cookie cutter.

Keep the finished eggs in the fridge so the chocolate stays firm and snappy. For longer storage, freeze them in a single layer or in a freezer bag, and let them sit at room temperature for a few minutes before serving.

They also make lovely little gifts. I like to tuck a few into small paper cups and bring them to spring gatherings, and they always earn a smile.

One last tip. Make them a day ahead. The flavor gets even better after a night in the fridge, and you will not be rushing on Easter morning.

FAQs

Homemade Chocolate Peanut Butter Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Homemade Chocolate Peanut Butter Eggs Spring is in the air and Easter is right around the corner, so it is the perfect time for a no bake dessert that uses just a few ingredients and tastes amazing! Homemade Chocolate Peanut Butter Eggs are a no bake Easter dessert made with a soft peanut butter filling covered in chocolate.

• Total Time: 120 min
• Yield: 16 1x 1x

Ingredients

Scale 1x2x3x

1 cup creamy peanut butter
1/4 cup butter, melted
2 Tablespoons brown sugar
2 teaspoons vanilla
salt
2 cups powdered sugar
about 10–12 oz. chocolate or chocolate chips, I used half semi sweet baking chocolate and half milk chocolate

Cook Mode Prevent your screen from going dark

Instructions

1-Line 8 x 8 inch dish with: Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
2-Stir together peanut butter, melted butter, brown: Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
3-Gradually mix in powdered sugar: Gradually mix in powdered sugar.
4-Press the mixture into prepared dish: Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
5-Place it in the freezer until firm: Place it in the freezer until firm enough for cutting.
6-Line a tray with parchment paper, set: Line a tray with parchment paper, set aside.
7-Using egg shaped cookie cutter cut out: Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
8-Melt the chocolate and line another tray: Melt the chocolate and line another tray with parchment paper.
9-Using a fork, dip each egg into: Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
10-Store in the fridge or freeze for: Store in the fridge or freeze for longer storage.
11-I made 16-17 eggs, but the number: I made 16-17 eggs, but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more eggs.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 0 min
• Method: no_cook