Simple homemade peanut butter eggs coated in rich chocolate
This is a recipe from my Grandmother's recipe box. With today’s candy prices and ingredients, we decided to go back to something simpler—making our own, just like my grandmother used to do.
She made treats like this for her children, using just a handful of pantry staples and a little time. These peanut butter eggs are one of those recipes that remind you homemade is often best.
They’re creamy, sweet, and coated in chocolate—very much like a peanut butter cup, but even better because they’re made right in your own kitchen. Whether you’re filling Easter baskets or just craving something sweet, these are a joy to make and share.
Ingredients:
Peanut Butter Filling
1 stick (1/2 cup) butter, softened
1 c. smooth peanut butter
2 1/2 c. powdered sugar
1 tsp. vanilla
Chocolate Coating
2 cups chocolate chips
1–2 teaspoons coconut oil (optional, for smoother melting)
Directions:
In a large mixing bowl, beat together the butter, peanut butter, powdered sugar, and vanilla until smooth and well combined. The mixture should be thick and hold its shape when formed.
Scoop and shape the mixture into egg shapes using your hands. Place them on a parchment- or wax paper-lined baking sheet.
Transfer the shaped eggs to the freezer and chill for at least 1 hour, or until firm.
In a heavy-bottomed saucepan (or microwave-safe bowl), melt the chocolate chips over very low heat, stirring frequently. If using coconut oil, stir it in to create a smoother coating. Remove from heat when mostly melted and stir until fully smooth.
Working quickly, dip each peanut butter egg into the melted chocolate. Use a fork to lift the egg, allowing excess chocolate to drip off.
Place the coated eggs back onto the lined baking sheet.
If desired, decorate with sprinkles or drizzle with icing.
Refrigerate until the chocolate is fully set.
Serve and enjoy.
Tips for Best Success:
- Chill the eggs well before dipping—they hold their shape better
- Use a fork or dipping tool for easier coating
- Melt chocolate slowly to prevent burning
- Work in small batches so eggs stay cold
- Add coconut oil for smoother, shinier chocolate
Variations and Substitutions:
- Crunchy: Use crunchy peanut butter
- Different chocolate: Use milk, dark, or white chocolate
- Healthier option: Reduce powdered sugar slightly
- Add-ins: Mix in crushed graham crackers or rice cereal
- No coconut oil: Skip it—just melt chocolate carefully
Serving Suggestions:
- Perfect for Easter baskets
- Serve on a dessert tray
- Package for homemade gifts
- Enjoy with coffee or milk
How to Store:
- Refrigerator: Store in an airtight container up to 2 weeks
- Freezer: Freeze up to 2–3 months
- Serve chilled or at room temperature
Frequently Asked Questions:
Why is my mixture too soft?
Add a little more powdered sugar until it firms up.
Can I skip freezing?
Freezing helps them hold shape when dipping—recommended.
Why is my chocolate thick?
Add a little coconut oil or melt more gently.
Can I make these ahead of time?
Yes, they store very well.
Do these taste like peanut butter cups?
Yes—only richer and more homemade.
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