These Peanut Butter Eggs are filled with creamy peanut butter and coated with milk chocolate. They're the perfect balance of sweet and salty and boy are they incredibly addicting. They're the perfect Easter candy to share!
Peanut butter eggs are one of the most popular Easter candy. Learn how to make homemade peanut butter eggs at home. This is one of my family's favorites and I wanted to share it with you all.
How to make peanut butter eggs
Mix up - Start by working on the peanut butter filling. Add the melted butter, peanut butter, vanilla extract, salt, and powdered sugar in a bowl and beat until combined. The filling will be crumbly.
Shape - Roll the peanut butter mixture between two pieces of parchment paper into ½ inch thick. If the dough is too sticky, (mine was) slide a cookie sheet under the parchment paper and transfer the mixture to the freezer for 1 hour.
Then grab your cookie cutters and work on cutting out the egg shape in the peanut butter. Mine was frozen in the picture. Freeze the peanut butter eggs in the freezer for an hour.
Melt Chocolate - Melt your chocolate and then you will dip the peanut butter eggs into the chocolate and shake off the excess.
Decorate - If you want to decorate them, go ahead. Add sprinkles, drizzle a little white chocolate or melted peanut butter chips, or leave them plain.
How to coat Peanut Butter Eggs with Chocolate
You can buy tools for dipping the peanut butter eggs into the chocolate or you can take a fork to dip the chocolate in and tap on the container to remove the excess chocolate.
You want to make sure to shake off all the excess chocolate. This will give you a clean look. Place on wax paper or parchment paper to prevent sticking. I love using a long skewer to help push the egg off the fork and then twist the skewer out from under the eggs to help keep everything tidy.
How long do Homemade Peanut Butter Eggs last
These homemade peanut butter eggs can last for around 2 weeks. You can store them in an airtight container on the counter or place them in the fridge. They do become really soft at room temperature, so I recommend keeping them in the fridge for a firmer pb egg.
If you want to stack the candy eggs, you can place wax paper in between the layers. This will prevent sticking if you're keeping them at room temperature or from the chocolate tops from getting scuffed up. If your home is warm, you will want to store the eggs in the fridge. Otherwise, the chocolate can melt.
Can you freeze Peanut Butter Eggs
Absolutely! Go right ahead and freeze your peanut butter eggs for 4-5 months in the freezer. You will find that you can eat them straight from the freezer or let them thaw on the counter.
Place wax paper in between stacking your eggs, to prevent them from freezing together.
Can I use semi-sweet chocolate chips or white chocolate chips for the chocolate coating?
Want to change up the chocolate on our eggs? Go right ahead and reach for any flavor of chocolate you want.
I love white chocolate Easter eggs as an alternative. These are so good, but if you are a fan of semi-sweet you can do that as well.
Why use refined coconut oil?
Refined coconut oil will help the chocolate to harden up. This is important because if you don't use a coconut oil, you will find the chocolate won't set up and harden the way you want.
The best part about using refined coconut oil is that it doesn't have the coconut flavor, so it won't affect the overall flavor of your peanut butter chocolate eggs.
More Easter Desserts to try:
Peanut Butter Eggs
- 6 tablespoons butter melted
- 1 ½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups powdered sugar*
- 11.5 ounce bag milk chocolate chips
- 1 tablespoon refined coconut oil
- Add the melted butter, peanut butter, vanilla extract, and salt to a large mixing bowl. Beat with a hand mixer on medium until combined.
- Add in the powdered sugar and beat until the powdered sugar is completely worked in.
- Place the peanut butter filling between two pieces of parchment paper and roll out to about ½ inch thickness.
- Slide a cookie sheet under the parchment paper and transfer the filling to the freezer. Let freeze for 1 hour.
- Once frozen, quickly cut out the eggs using a 2 ½ inch egg cookie cutter. Place the eggs on a new piece of parchment paper or wax paper. Reroll any remaining filling and continue cutting out the eggs. If the filling becomes too soft to work with, pop it back in the freezer until firm.
- Slide the cookie sheet under the parchment paper with the eggs on it and place them back in the freezer for 1 hour until frozen.
- About 10 to 15 minutes before you remove the eggs from the freezer, add the milk chocolate chips and coconut oil to a double boiler. If you don't have a double boiler, you can place a large heat-proof bowl on top of a saucepan that has about an inch of simmering water in it. Don't let the water touch the heat-proof bowl.
- Stir occasionally until the chocolate is completely melted and smooth. If your chocolate is still thick, add additional coconut oil ½ tablespoon at a time. Let it melt completely and stir in before adding more.
- Remove the eggs from the freezer in small batches and dip them in the melted chocolate. Pull the eggs out of the chocolate with a fork and remove the excess chocolate by tapping the wrist that's holding the fork. Slide the bottom of the fork on the side of the heat-proof bowl to clean it off. Use a skewer to push the egg off the fork onto a piece of parchment paper or wax paper and twist the skewer as you pull it out from under the egg.
- Allow the chocolate to firm up. Make it quicker by sliding the cookie sheet under the parchment paper and popping the eggs in the fridge.
- Store in an airtight container in the fridge.