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Homemade chocolate peanut butter eggs on a plate

Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs are rich, handheld confections made from a creamy peanut butter filling coated in smooth chocolate. Perfect for holidays or everyday treats.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 12 eggs
Course: Candy, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup Peanut butter Use creamy for smooth texture; natural peanut butter may be oilier and require extra powdered sugar.
  • 2 cups Powdered sugar Sifted if lumpy; confectioners’ sugar produces a fine texture.
  • 1/2 cup Unsalted butter, softened Room temperature for easy mixing; salted butter alters sweetness level.
Coating Ingredients
  • 2 cups Chocolate chips Semisweet or milk chocolate both work; use good quality chips for best flavor.
  • 1 tablespoon Vegetable oil Adds shine and eases dipping; coconut oil is an alternative with subtle flavor change.
Optional Ingredients
  • 1 pinch Salt Balances sweetness; omit if using salted butter.
  • 1/2 teaspoon Vanilla extract Enhances peanut flavor; optional.

Method
 

Prepare the filling
  1. Mix the peanut butter, powdered sugar, and softened butter until smooth and creamy.
  2. Add a pinch of salt and vanilla extract if desired, then mix until fully integrated.
Shape and chill
  1. Form the mixture into egg shapes and place them on a baking sheet lined with parchment paper.
  2. Freeze the peanut butter eggs for about 30 minutes until firm.
Melt the coating
  1. Melt the chocolate chips and vegetable oil together in a microwave-safe bowl until smooth.
  2. Stir the melted chocolate well to ensure even texture and gloss before dipping.
Dip, set, and serve
  1. Dip each peanut butter egg into the melted chocolate, coating it completely.
  2. Place the chocolate-coated eggs back on the baking sheet and chill until the chocolate hardens.
  3. Serve and enjoy your homemade Chocolate Peanut Butter Eggs.

Notes

Use room-temperature butter to ensure the filling blends without streaks or cold lumps. Scoop evenly sized portions for uniform eggs. Work quickly when dipping to prevent softening of the filling. Chill between batches to maintain firmness.