Peanut Butter Easter Eggs: My Go-To Chewy Easter Treat
Okay, storytime for a second — my family insists on homemade Peanut Butter Easter Eggs every single spring. No joke, we once had my cousin smuggle some in her suitcase when she moved out west! If you’ve ever stared at those shop-bought eggs and thought, “How hard could it be?”, well…not hard, but a bit sticky. I once got peanut butter in my hair. Don’t ask. So now it’s kind of a tradition, messy hands and all, every Easter weekend (sometimes we don’t even wait for April to roll around). Honestly, these taste like the inside of a Reese’s, but better, and you can go full gobsmacked on the chocolate.
Why I Always End Up Making These
I make these when I want to impress with very little effort or when my sweet tooth drags me to the kitchen at odd hours. My family actually complains if I don’t make them (they hold grudges for real). And the best part? They’re foolproof — well, except the one time I tried to ‘wing it’ and skipped sifting the powdered sugar…don’t do that. The filling was lumpy, but we ate them anyway! Plus, sometimes I just need something nostalgically sweet, especially after a long week. Oh, and they’re the ultimate bribe if you need help hiding actual eggs for a hunt. Just saying.
What You’ll Need (Substitutions Welcome!)
- 1 cup smooth peanut butter (I use Skippy because that’s what Nana used, but store-brand works fine. Crunchy if you’re feeling wild!)
- 1/4 cup unsalted butter, melted (I tried margarine once and…it was okay, just less rich.)
- 2 cups powdered sugar (sometimes called icing sugar; if I’m out, I blitz regular sugar in my blender. Loud but effective.)
- 1 tbsp milk (any kind, honestly; I’ve even used oat milk. Don’t panic if you’re short.)
- 1 tsp vanilla extract (You can skip this if you hate vanilla — I probably overdo it because why not?)
- 12 oz semisweet chocolate chips (dark chocolate makes them extra luxe. Milk is fine too. Once I got desperate and melted some old Halloween chocolate bars. Still tasted good!)
- 1 tbsp coconut oil or shortening (this helps the chocolate set smoother, but you can go without.)
- Optional: Sprinkles, flake salt, or drizzles of white chocolate for jazzing things up
How I Make ‘Em (With Honest Commentary)
- Mix it up: In a big bowl, mash together the peanut butter, melted butter, milk, and vanilla with a wooden spoon (which, for some reason, always reminds me of stirring paint as a kid). Slowly add the powdered sugar; I do this in thirds so I don’t cover myself in sugar dust.
- Test the dough: It should be thick and not super sticky, like edible play-doh — don’t worry if you end up licking your fingers, it happens. If it’s too wet, add a sprinkle more powdered sugar. Too dry? Tablespoon of milk sorts it right out.
- Shape: Scoop out egg-sized blobs (I use a soup spoon, but a cookie scoop works too, or just grab a hunk with your hand — this part’s always chaos). Form into oval/egg shapes. Don’t stress if they look lumpy. I plop them onto a baking sheet lined with parchment. Then freeze them for about 20 minutes. Or longer, if you get sidetracked.
- Chocolate time: Melt chocolate chips and coconut oil in a microwave-safe bowl — 30 seconds at a time, stirring each go. Or do the fancy bain-marie thing if you’ve got patience (or want to avoid burned chocolate…been there, cried over that).
- Dipping game: Drop a frozen peanut butter egg into the melted chocolate. Use two forks to turn it over, then let the extra chocolate drip off. This is where I start eating the mistakes. Back on the parchment with them! Jazz ‘em up with sprinkles or a flick of white chocolate if you want to get artsy.
- Set & Enjoy: Back into the fridge till the chocolate is firm (about 30 minutes). Or just eat them slightly gooey if you can’t wait. I rarely can.
Some Notes from Trying & Failing
- I used to make the eggs way too big — smaller is better, unless you want a chocolatey, peanut buttery mess everywhere.
- If you skip the chill step, the eggs WILL slide right off your fork in the chocolate. Laugh, scoop, repeat.
- Oh, and using natural peanut butter? It just doesn’t set properly. Save that for sandwiches.
When I Feel Like Mixing It Up
- One year, I pressed Rice Krispies into the peanut butter layer — kinda like a Crunch bar, and actually awesome.
- White chocolate coating: did this once; my brother swears by it, but I found it a bit too sweet. Maybe that’s just me.
- I tried dyeing the filling pink for a ‘spring look’ and, well, the shade was more horror film than pastel. Food coloring is…unpredictable.
Equipment (I’ve Improv’ed Before…)
- You’ll ideally want: mixing bowl, whisk or spoon, baking sheet, parchment paper, microwave or small saucepan for melting chocolate, forks for dipping.
- If your microwave is busted (like mine that one Easter), dunk a heatproof bowl of chocolate over a pot of simmering water – works fine, just takes longer.
How To Store (Full Disclosure: These Disappear Fast…)
Pop them in an airtight box in the fridge — they’ll last about a week. In theory. Realistically, my lot polishes them off in a day flat, though once I hid a few at the back of the veggie drawer and nobody found them. They’re also sturdy enough to freeze for later (on the off chance you ever have leftovers).
How We Serve Them (And Sometimes Just Stand and Eat From the Fridge)
I love these best with hot coffee — melts the chocolate a bit. Big hit at brunches (try plopping one on top of pancakes, trust me). Sometimes, if we’re feeling fancy, we wrap them in colored foil, but mostly it’s straight from the tray, usually with someone hovering and stealing the first one.
What I’ve Learned (through Slight Mishaps, ahem)
- Don’t rush the chilling! I’ve tried to ‘just go for it’ and ended up with sticky hands and sad, saggy eggs.
- If the chocolate seizes up (goes grainy), add a trickle of coconut oil or shortening. Or check out Sally’s chocolate-melting tips (she saved me one night).
- Err on the side of less filling in each egg; you want a good chocolate to peanut ratio.
- If you’re after an ultra-smooth filling, sift your sugar first. It’s a bit messy, but worth it. Here’s a pro sifter if you’re curious: King Arthur’s sifter
What People Always Ask Me (And What I Honestly Say…)
- Can I use almond butter? – For sure, but they’re a bit softer. Cashew works too. Sunflower butter for nut-free – just be aware, it tastes more earthy.
- Does it need to be real chocolate chips? – Technically no. I’ve melted chocolate bunnies, Easter candy, all sorts.
- Help! My eggs melted while dipping! – You probably skipped chilling or your chocolate was too hot. Just toss the filling back in the freezer for 10. No big deal.
- Is this gluten-free? – Yup, if you don’t use any weird brands that sneak flour into stuff. Always check labels. (No, I’m not a nutritionist — just overly wary.)
- Do I have to temper the chocolate? – Not unless you want to stress yourself out. The fridge sets it hard enough for regular folks. But serious candy nerds can try proper tempering here.
So, there you have it — my favorite, imperfect, addictive Peanut Butter Easter Eggs recipe. Go ahead and get your hands sticky; it’s part of the charm. And if you make a mess? That’s what family (or flatmates) are for.
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
- Colored sprinkles or decorative sugar (optional)
Instructions
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1In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
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2Gradually mix in the powdered sugar until a thick dough forms and no longer sticky.
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3Shape heaping tablespoons of dough into egg shapes and place them on a baking sheet lined with parchment paper. Freeze for 15-20 minutes until firm.
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4Melt the chocolate chips with coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth.
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5Dip each peanut butter egg into the melted chocolate, allowing excess to drip off. Place back on the parchment paper and decorate with sprinkles if desired.
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6Refrigerate the eggs for at least 10 minutes or until the chocolate is set. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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