I recently made this Homemade Peanut Butter Easter Eggs Recipe, and I have to say, the process was as fun as the result. I loved seeing how creamy peanut butter paired with rich chocolate to create the perfect Easter treat.
Making them at home gave me control over the sweetness and texture, something store-bought eggs just can’t match. I even involved my kids, and they loved decorating the eggs with icing.
By the end, we had a batch of beautiful, delicious eggs that tasted like a family tradition in every bite. You can also enjoy similar recipes like Cuban White Bean Soup Recipe for a savory twist during holiday meals.
Ingredients for Homemade Peanut Butter Easter Eggs
Here’s everything you need to make these irresistible Easter treats:
- 14 ounces milk chocolate candy melts – I prefer Wilton or Ghirardelli for smooth melting.
- 1 cup creamy peanut butter – smooth gives the best filling texture.
- 2/3 cup powdered sugar – also called confectioners’ sugar, blends perfectly with peanut butter.
- 1/8 teaspoon salt – balances the sweetness and enhances flavor.
- Royal icing or sprinkles – optional for decorating, adds a festive touch.
Note: Several servings. This recipe makes approximately 12 eggs, depending on mold size.
Variations
You can easily tweak this recipe to suit your taste or dietary needs:
- Use dark chocolate or white chocolate melts for different flavor profiles.
- Swap peanut butter with almond or cashew butter for a nutty twist.
- For a sugar-free version, use powdered erythritol instead of powdered sugar.
- Add a few drops of vanilla or almond extract to enhance the filling flavor. You might also enjoy sweet treats like Tequila Stardust Gummy Wands Recipe as a fun dessert pairing.
Cooking Time
Making these Easter eggs is simple and quick:
- Prep Time: 10 minutes
- Cooking Time: 0 minutes (all assembly and chilling)
- Refrigeration/Setting Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment You Need
- Egg candy molds – to shape the chocolate eggs.
- Microwave-safe bowls – for melting chocolate and softening peanut butter.
- Spoon or spatula – for spreading chocolate and filling evenly.
- Refrigerator – to set the chocolate and peanut butter layers.
How to Make Homemade Peanut Butter Easter Eggs Recipe
Melt the Chocolate
Place your chocolate candy melts in a microwave-safe bowl. Heat for 30 seconds on half power, stir, and repeat until fully melted. Smooth chocolate ensures easy molding and a glossy finish.
Coat the Molds
Spoon melted chocolate into your egg molds, covering the bottom and sides evenly. Refrigerate for 30 minutes to let the chocolate set completely before adding the filling.
Prepare the Peanut Butter Filling
Microwave the peanut butter for 30 seconds to soften. Mix in powdered sugar and salt until smooth and creamy. This mixture will be the sweet, fluffy center of your eggs.
Fill the Chocolate Eggs
Remove the molds from the fridge and spoon the peanut butter mixture inside. Flatten gently, leaving a small gap at the top to seal with chocolate.
Seal with Chocolate
Cover the peanut butter with the remaining melted chocolate, leveling it with the mold. Refrigerate another 30 minutes until fully set, then carefully remove the eggs. Decorate with royal icing or sprinkles as desired.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks make these eggs even better:
- I like to lightly grease the molds with a thin layer of neutral oil for easy removal.
- Stir the chocolate thoroughly to prevent clumps and ensure a smooth coating.
- Chill the eggs in layers; don’t rush, or the filling may ooze.
- For extra flair, use colored candy melts for decoration.
How to Serve Homemade Peanut Butter Easter Eggs Recipe
These eggs look as good as they taste. I like to serve them on a festive platter with pastel napkins. You can also wrap them individually in foil or place them in small cellophane bags for gifting. A sprinkle of edible glitter or tiny sugar flowers makes them extra special for Easter.
Nutritional Information
Here’s a rough idea of what’s in each peanut butter egg:
- Calories: ~220 per egg
- Protein: 5g
- Carbohydrates: 18g
- Fat: 15g
Make Ahead and Storage
Storing
You can store the eggs in an airtight container at room temperature for up to two weeks. Keep them away from heat to prevent melting.
Freezing
These eggs freeze beautifully. Place them on a baking sheet to flash freeze, then transfer to a sealed container. They can last up to three months.
Reheating
No reheating needed—just let frozen eggs thaw in the refrigerator overnight before enjoying.
Why You’ll Love This Recipe
Making these Easter eggs is a treat in more ways than one:
- The recipe is simple and quick, perfect for busy holiday prep.
- You can customize flavors and decorations to your liking.
- It’s a fun family activity that kids will love.
- Homemade eggs are more economical and tastier than store-bought.
- The rich peanut butter and chocolate combination is a crowd-pleaser.
Homemade Peanut Butter Easter Eggs are a delightful mix of tradition, flavor, and fun. Once you try them, I promise they’ll become an Easter staple in your household too!
Homemade Peanut Butter Easter Eggs Recipe
Ingredients
Method
- Place your chocolate candy melts in a microwave-safe bowl. Heat for 30 seconds on half power, stir, and repeat until fully melted. Smooth chocolate ensures easy molding and a glossy finish.
- Spoon melted chocolate into your egg molds, covering the bottom and sides evenly. Refrigerate for 30 minutes to let the chocolate set completely before adding the filling.
- Microwave the peanut butter for 30 seconds to soften. Mix in powdered sugar and salt until smooth and creamy. This mixture will be the sweet, fluffy center of your eggs.
- Remove the molds from the fridge and spoon the peanut butter mixture inside. Flatten gently, leaving a small gap at the top to seal with chocolate.
- Cover the peanut butter with the remaining melted chocolate, leveling it with the mold. Refrigerate another 30 minutes until fully set, then carefully remove the eggs. Decorate with royal icing or sprinkles as desired.
Notes
- I like to lightly grease the molds with a thin layer of neutral oil for easy removal.
- Stir the chocolate thoroughly to prevent clumps and ensure a smooth coating.
- Chill the eggs in layers; don’t rush, or the filling may ooze.
- For extra flair, use colored candy melts for decoration.