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Peanut Butter Chocolate Easter Eggs

close up side shot of peanut butter chocolate easter eggs stacked on top of each other on a white plate
A combination of delicious chocolate and creamy peanut butter makes for yummy, homemade peanut butter chocolate Easter eggs! A sugary peanut butter inside with a shiny chocolate coating - it’s better than Reece’s original!
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Table of Contents
  1. PEANUT BUTTER CHOCOLATE EASTER EGGS INGREDIENTS
  2. HOW TO MAKE THIS PEANUT BUTTER CHOCOLATE EASTER EGGS RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Skip the processed candy this Easter and make this delicious sweet and salty homemade treat instead! Our Peanut Butter Chocolate Easter Eggs have a smooth, sweet peanut butter inside that’s coated in rich chocolate. Plus, they’re so easy, the kids can help to make them! If you love Cadbury or Reese’s peanut butter Easter eggs, you’ll definitely love this recipe – maybe even more!

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! For another rich peanut buttery recipe, try our Reese’s Slam Dunk No-Bake Cheesecake!

peanut butter chocolate easter eggs stacked on top of each other showing their peanut butter insides

MORE EASTER RECIPES:
Carrot Bread | Easter Cookies


PEANUT BUTTER CHOCOLATE EASTER EGGS INGREDIENTS

peanut butter chocolate easter eggs raw ingredients that are labeled
  • ½ cup salted butter, melted and cooled
  • 2 cups creamy peanut butter
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ 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: 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 Reece’s Pieces on top of your chocolate eggs.

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HOW TO MAKE THIS PEANUT BUTTER 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.

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

peanut butter chocolate easter eggs process shot of ingredients being mixed together in a bowl

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

peanut butter chocolate easter eggs process shot of mixture being pressed into a pan

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. 

peanut butter chocolate easter eggs process shot of dough being cut out with egg shapes

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

STEP NINE: Scoop up any of the remnant 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 bowl. Dollop the shortening over the top. Heat in the microwave for 30-second increments and keep stirring until the chocolate is smooth and completely melted.

PRO TIP: When you have just a few little pieces of chocolate left, stir till completely melted.

STEP TWELVE: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.

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!

peanut butter chocolate easter eggs process shot of eggs dipped in chocolate and placed on a pan

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

STEP FOURTEEN: Allow the chocolate to harden.

STEP FIFTEEN: Serve and enjoy!

STORAGE

ON THE COUNTER: Cover and store your eggs in an airtight container and keep them on the counter 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.

peanut butter chocolate easter eggs layed on a dish

This Peanut Butter Chocolate Easter 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!

MORE RECIPES YOU’LL LOVE

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close up side shot of peanut butter chocolate easter eggs stacked on top of each other on a white plate

Peanut Butter Chocolate Easter Eggs

5 from 1 vote
A combination of delicious chocolate and creamy peanut butter makes for yummy, homemade peanut butter chocolate Easter eggs! A sugary peanut butter inside with a shiny chocolate coating – it’s better than Reece’s original!
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Servings 24 eggs

Ingredients
  

  • 1/2 cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 4 cups powdered sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 2 tbsp 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 remnant 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!

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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Proudly Prepared by the Spaceships Kitchen

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