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Five glossy chocolate-covered peanut butter eggs on a cream ceramic plate, with one sliced open to reveal the creamy peanut butter filling
Jana Rae

Chocolate Peanut Butter Eggs

These easy homemade chocolate peanut butter eggs are the perfect no-bake spring treat! With creamy peanut butter centers and rich chocolate coating, they’re even better than store-bought. A sweet Easter or spring dessert with nostalgic charm and heartwarming homemaking inspiration.
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Prep Time 30 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups creamy peanut butter
  • ¼ cup softened butter
  • 1 teaspoon vanilla extract
  • 2 –2 ½ cups powdered sugar start with 2 cups, add more if needed
  • 2 cups semi-sweet chocolate chips or chocolate melting wafers
  • 1 tablespoon vegetable oil or coconut oil optional, for smoother chocolate

Method
 

Make the Peanut Butter Filling
  1. In a large bowl, mix together the peanut butter, softened butter, and vanilla until smooth. Gradually stir in the powdered sugar until a thick, rollable dough forms. You want it soft but not sticky—like playdough.
Shape into Eggs
  1. Scoop out about 2 tablespoons of mixture per egg. Roll into balls, then gently flatten and shape into ovals. Place on a parchment-lined baking sheet.
Chill
  1. Freeze the eggs for about 30–45 minutes. This makes them easier to dip.
Melt the Chocolate
  1. In a microwave-safe bowl or using a double boiler, melt the chocolate chips and oil (if using) until smooth. Stir well.
Dip the Eggs
  1. Using a fork, dip each chilled egg into the chocolate, covering completely. Let excess chocolate drip off. Place back on the parchment paper.
Chill Again
  1. Refrigerate or freeze until set—about 15–30 minutes.
Decorate (Optional)
  1. Drizzle with extra melted chocolate, sprinkle with pastel sprinkles, or add a dusting of flaky salt for a gourmet touch.

Notes

Tips & Variations

  • Texture too soft? Add more powdered sugar 1 tablespoon at a time.
  • Prefer dark chocolate? Use 60–70% dark chocolate for a deeper flavor.
  • Make them mini: Roll smaller pieces and serve bite-sized for parties or baskets.
  • Add a crunch: Mix in ¼ cup crushed graham crackers or crispy rice cereal to the filling.
  • Gift it: Wrap each egg in parchment and tie with twine for a sweet spring gift.