These delicious, no-bake Easy Peanut Butter Eggs are the perfect treat for peanut butter lovers. With a rich, creamy peanut butter center coated in smooth chocolate, they taste just like the classic Reese’s version—but homemade! These eggs are simple to make, require only a few ingredients, and are great for Easter or any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil (or vegetable oil)
Directions
In a medium-sized bowl, I combine the peanut butter and softened butter, stirring until smooth and creamy.
I gradually add the powdered sugar and vanilla extract, mixing until a dough-like consistency forms.
Using my hands or a spoon, I shape the peanut butter mixture into small egg-shaped pieces (about 1-2 inches long) and place them on a parchment-lined baking sheet.
I freeze the peanut butter eggs for 30 minutes to firm them up.
While the eggs are freezing, I melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 20-30 second intervals and stirring between each until fully melted and smooth.
I dip each peanut butter egg into the melted chocolate, using a fork to lift it out and letting any excess chocolate drip off. Then, I place the dipped eggs back onto the parchment-lined baking sheet.
I refrigerate the eggs for 1-2 hours, or until the chocolate has fully set and hardened.
Servings and Timing
Servings: 12 eggs
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 1 hour 20 minutes
Calories: 210 kcal per egg
Variations
White Chocolate Coating: I swap the semi-sweet chocolate chips for white chocolate chips for a different flavor.
Crunchy Peanut Butter: For added texture, I use crunchy peanut butter instead of creamy.
Decorations: I drizzle melted white chocolate or sprinkle crushed peanuts on top for a decorative touch.
Dark Chocolate Option: For a richer taste, I use dark chocolate instead of semi-sweet.
Almond Butter Substitute: If I want a twist, I replace peanut butter with almond butter for a slightly different flavor.
Storage/Reheating
Refrigerator: I store these peanut butter eggs in an airtight container in the fridge for up to 2 weeks.
Freezer: For longer storage, I freeze them in a sealed container for up to 3 months. When ready to eat, I let them sit at room temperature for a few minutes to soften slightly.
Room Temperature: If I plan to eat them within a couple of days, I keep them in a cool, dry place, but refrigeration is best to maintain freshness.
FAQs
How can I prevent the chocolate from being too thick?
I add a little extra coconut oil or vegetable oil to thin out the chocolate for a smoother coating.
Can I use natural peanut butter?
Yes, but since natural peanut butter is runnier, I make sure to stir it well and may need to add a bit more powdered sugar for consistency.
How do I make them look more professional?
I use a fork for dipping and tap off excess chocolate before placing them on the parchment paper. Adding a drizzle of chocolate or a sprinkle of sea salt can also make them look store-bought.
Can I make these dairy-free?
Yes! I use dairy-free chocolate chips and a plant-based butter substitute to make these peanut butter eggs dairy-free.
What’s the best way to shape the eggs?
I roll the peanut butter mixture into balls first, then gently shape them into ovals using my hands or a small mold for a uniform look.
Conclusion
These homemade peanut butter eggs are an easy, no-bake treat that I love making year-round. With a rich peanut butter filling and a smooth chocolate coating, they’re even better than store-bought versions. Whether for Easter, special occasions, or just a quick sweet craving, they are simple, delicious, and always a hit.
Recipe:
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Easy Peanut Butter Eggs
These Easy Peanut Butter Eggs are a no-bake, homemade version of the classic Reese’s treat! Made with a rich, creamy peanut butter center and coated in smooth chocolate, they are the perfect indulgence for Easter or any time of year. Simple to make with just a few ingredients, these peanut butter eggs are a delicious DIY alternative to store-bought candies.
- Total Time: 1 hour 20 minutes
- Yield: 12 eggs
Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil (or vegetable oil)
Instructions
- In a medium bowl, mix peanut butter and softened butter until smooth.
- Gradually add powdered sugar and vanilla extract, stirring until a dough forms.
- Shape the mixture into small egg-shaped pieces (1-2 inches long) and place them on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up.
- Melt chocolate chips and coconut oil in a microwave-safe bowl, heating in 20-30 second intervals, stirring between each until smooth.
- Dip each peanut butter egg in melted chocolate, letting excess drip off. Place back on the parchment-lined sheet.
- Refrigerate for 1-2 hours or until the chocolate sets.
Notes
For a thinner chocolate coating, add an extra teaspoon of coconut oil.
Customize with white chocolate, dark chocolate, or crunchy peanut butter.
For a dairy-free version, use dairy-free chocolate and a plant-based butter substitute.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 eggs
- Calories: 210 kcal
