Peanut Butter Eggs are the perfect no-bake Easter treat.
Creamy and a little crunchy, chocolate-dipped peanut butter eggs will bring smiles to all your favorite “some-bunnies!”
This easy homemade version is budget-friendly and fun for the whole family. Tuck them into Easter baskets for a sweet surprise.
Ingredients for Peanut Butter Eggs
- This homemade Peanut Butter Eggs recipe is made with basic pantry ingredients.
- Just like copycat Reese’s peanut butter cups, these come together quickly.
Chocolate – Use a bar of good quality chocolate for the best results (milk or dark chocolate). Semi-sweet chocolate works well, too.
Peanut Butter – Stick with classic creamy or crunchy varieties of peanut butter. Natural peanut butter and other kinds of nut butter may not set up properly.
Graham Crumbs – Graham crumbs give just the right texture and help the eggs to hold their shape.
Powdered Sugar – Powdered sugar sweetens the eggs and adds texture.
Variations – Make your own signature treat using mix-ins and fun toppings! Some chopped roasted peanuts or a sprinkle of flaky sea salt will add fancy flavor to peanut butter eggs!
How to Make Peanut Butter Eggs
Fast and fun peanut butter eggs will be a new Easter tradition!
- Mix peanut butter, powdered sugar, graham crumbs, and salt until combined.
- Shape dough into egg shapes and refrigerate.
- Melt chocolate per directions below.
- Dip eggs into melted chocolate and chill them on parchment paper in the refrigerator until set.
Tips
- Melt chocolate in the microwave at 60% power, stirring every 30 seconds.
- Tempered chocolate take a little more time and effort, but ensures the best results. Make sure your bowls, spoons, and spatulas are dry or the chocolate can “seize up”.
- Use two forks when dipping to allow the chocolate to drain off and minimize chocolate pooling around the eggs.
- Keep leftover peanut butter eggs in an airtight container for up to 2 days, or in the refrigerator for up to 2 weeks.
- Freeze them for up to 3 months and thaw at room temperature for 1 hour.
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These fun Easter treats are part candy, part cookie, and delicious all over!
Prep Time 20 minutes
Chill time (2) 50 minutes
Total Time 1 hour 10 minutes
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- ½ cup graham crumbs
- ¼ teaspoon salt
- 8 oz good quality dark or milk chocolate
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In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Mix with a hand mixer until combined.
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Scoop 1 tablespoon of dough and roll it into a ball, gently flatten it and shape it into an egg shape. Place on the prepared pan and chill for 20 minutes.
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Meanwhile, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.
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Working quickly, dip each peanut butter egg into the chocolate to coat, allow excess to drip off and place it on a clean piece of parchment paper.
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Refrigerate 30 minutes or until set. Drizzle with additional chocolate if desired.
- Do not overheat the chocolate. Remove from heat before it is completely melted and continue to stir until it is completely melted.
- Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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