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Chocolate Easter Eggs (Peanut Butter)

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overhead shot of a baking dish of Chocolate Easter Eggs (Peanut Butter) on top of shredded paper
A combination of delicious chocolate and creamy peanut butter makes for yummy, homemade peanut butter chocolate Easter eggs!
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Table of Contents
  1. Chocolate Easter Eggs Ingredients
  2. How To Make This Chocolate Easter Eggs Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Our peanut butter chocolate Easter eggs have sweet and creamy peanut butter filling inside of a decadent chocolate coating. They make a delicious Easter treat and they’re so easy, the kids can help to make them!

For more fun Easter desserts, try our coconut cream chocolate Easter eggs and our easy Easter Bunny cake to make the cutest treat for your kids!

overhead shot of a baking dish of Chocolate Easter Eggs (Peanut Butter) on top of shredded paper

Chocolate Easter Eggs Ingredients

Chocolate Easter Eggs (Peanut Butter) raw ingredients that are labeled

You’ll need:

  • ½ cup salted butter, melted and cooled
  • 2 cups creamy peanut butter
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 1½ cups semi-sweet chocolate chips
  • 1½ cups milk chocolate chips
  • 2 tablespoons shortening

SUBSTITUTIONS AND ADDITIONS

SHORTENING: You can use butter or margarine as a shortening substitute. For every 1 cup of shortening, use 1 cup and 2 tablespoons of butter or margarine. 

PEANUT BUTTER: You can choose smooth peanut butter or crunchy peanut butter for added crunch in this peanut butter Easter eggs recipe. For a nut-free substitution, you can use almond or cashew butter. For a better taste, we recommend almond butter. Use the same amount as directed.

CANDY / SPRINKLES: For some extra sweetness and decoration, use candy, sprinkles, or crushed Reese’s Pieces on top of your chocolate eggs. You could also add a sweet white chocolate drizzle by melting white chocolate chips in the microwave, adding the melted chocolate to a Ziploc bag, and drizzling over the top of the hardened chocolate egg in a zig-zag pattern.

How To Make This Chocolate Easter Eggs Recipe

STEP ONE: Line a jelly roll or half sheet pan with parchment paper and set it aside. 

STEP TWO: Using a hand mixer, beat together the melted butter, peanut butter, granulated sugar, and vanilla extract until they are smooth and creamy.

Chocolate Easter Eggs (Peanut Butter) process shot of ingredients combined in a bowl

STEP THREE: Beat powdered sugar into the peanut butter mixture.

STEP FOUR: Press the peanut butter mixture into the lined sheet pan, making sure it’s spread to about ½-inch thickness.

STEP FIVE: Place the sheet pan in the freezer for 15 minutes.

STEP SIX: Lift the parchment paper and remove the chilled peanut butter layer from the plan. Place a new sheet of parchment paper on the pan.

STEP SEVEN: Use a cookie cutter to cut egg shapes from the chilled peanut butter layer, about ½ inch thick.

PRO TIP:

Dip your cookie cutter in flour or sugar to avoid it getting sticky and messy. 

Chocolate Easter Eggs (Peanut Butter) process shot of peanut butter mixture being cut out into the shape of an egg

STEP EIGHT: Place the egg cutouts on the lined sheet pan and freeze for about 30 minutes.

STEP NINE: Scoop up any of the remaining peanut butter mixture and re-press it about ½-inch thick. Cut out more egg shapes. 

STEP TEN: After the second round of cutouts is complete, chill them for about 25 minutes and prepare the chocolate coating. 

STEP ELEVEN: Combine the semi-sweet chocolate and the milk chocolate chips in a heatproof microwave-safe bowl. Dollop the shortening over the top. Heat in the microwave for 30-second increments and keep stirring until the chocolate mixture is smooth and completely melted.

PRO TIP:

When you have just a few little pieces of chocolate left, stir until completely melted.

Chocolate Easter Eggs (Peanut Butter) process shot of chocolate chips and shortening melted and combined in a bowl

STEP TWELVE: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Let any excess chocolate drip off the cutout and place chocolate egg back onto the cookie sheet.

PRO TIP:

If you’re going to add sprinkles or candy on top of your eggs, make sure to do it before the chocolate hardens.

Chocolate Easter Eggs (Peanut Butter) process shot of peanut butter cut out dipped in a bowl of melted chocolate

STEP THIRTEEN: If the peanut butter cutouts become soft quickly, work in batches.

PRO TIP:

To keep the peanut butter eggs from softening too quickly, keep the pan in the freezer and only take out a few at a time for coating.

STEP FOURTEEN: Allow the chocolate to harden.

STEP FIFTEEN: Serve and enjoy!

How To Serve

These homemade Reese’s eggs would be cute to add to an Easter basket this year. Wrap each individual egg in a small cellophane bag (you can get cute ones with Easter designs at the dollar store) with a pastel-colored ribbon to make them fancy.

Storage

ON THE COUNTER: Cover and store your homemade peanut butter eggs in an airtight container and keep them on the counter at room temperature for up to 7 days.

IN THE FRIDGE: You can keep the eggs in the fridge for 2 to 4 weeks in an airtight container.

IN THE FREEZER: Freeze your eggs in an airtight freezer-safe container for up to 3 months. Note that discoloration of chocolate may occur. Defrost them in the fridge before serving.

close up shot of Chocolate Easter Eggs (Peanut Butter) stacked on top of each other

This chocolate peanut butter eggs recipe is a delicious combination of soft, sugary peanut butter and rich chocolate. With only 8 simple ingredients you can have a flavorful dessert that lasts in the freezer for months. This is a super easy recipe to whip up quickly for the kids, or even with the kids. It’ll definitely be an Easter hit!

FREQUENTLY ASKED QUESTIONS

Can I make these treats using silicone molds?

While we haven’t tried it, if you have experience using silicone molds, you could certainly try making them that way instead.

What is a jelly roll pan?

A jelly roll pan is a rimmed baking sheet that measures about 15-inches by 10-inches.

Can I freeze these treats?

Freeze candy eggs for up to 3 months for longer storage, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.

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overhead shot of a baking dish of Chocolate Easter Eggs (Peanut Butter) on top of shredded paper

Chocolate Easter Eggs (Peanut Butter)

5 from 2 votes
A combination of delicious chocolate and creamy peanut butter makes for yummy, homemade peanut butter chocolate Easter eggs!
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Servings 24 eggs

Ingredients
  

  • ½ cup salted butter. melted and cooled
  • 2 cups creamy peanut butter
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • cups semi-sweet chocolate chips
  • cups milk chocolate chips
  • 2 tablespoons shortening

Instructions
 

  • Line a jelly roll or half sheet pan with parchment paper and set aside.
  • Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy. Beat in powdered sugar.
  • Press peanut butter mixture into a sheet pan, spreading to about ½-inch thickness.
  • Place sheet pan in the freezer for 15 minutes.
  • Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.
  • Use a cookie cutter to cut out ½-inch thick Easter egg shapes from the chilled peanut butter layer.
  • Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.
  • Scoop up the remaining peanut butter mixture, repress to ½-inch thickness and cut out additional shapes.
  • After cutouts have chilled for 25 minutes, prepare the chocolate coating.
  • Combine semi-sweet and milk chocolate chips in a heatproof bowl. Dollop shortening over the top. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
  • Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Tap excess chocolate off of the cutout and place it back onto the cookie sheet.
  • Work in batches if the peanut butter cutout becomes soft quickly.
  • Allow chocolate to harden.
  • Serve and enjoy!

Notes

  • Dip your cookie cutter in flour or sugar to avoid it getting sticky and messy. 
  • When you have just a few little pieces of chocolate left, stir until completely melted.
  • If you’re going to add sprinkles or candy on top of your eggs, make sure to do it before the chocolate hardens.

Nutrition

Calories: 379kcal | Carbohydrates: 40g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 142mg | Potassium: 206mg | Fiber: 2g | Sugar: 35g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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