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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs Recipe (Easy Copycat)

Peanut Butter Easter Eggs are an easy homemade treat with creamy peanut butter filling and a smooth chocolate coating. This festive no-bake candy is perfect for Easter baskets, dessert trays, and make-ahead gifting.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 18 pieces
Course: Dessert
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 1 cup creamy peanut butter use a no-stir processed style for best texture
  • 4 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar add more if needed for a firmer filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Chocolate Coating
  • 11.5 ounces milk chocolate chips or use semi-sweet chocolate chips
  • 1 tablespoon shortening optional, for a smoother dipping consistency
  • sprinkles or flaky sea salt optional, for decorating

Equipment

  • Mixing bowl
  • Hand mixer
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • Fork

Method
 

  1. In a mixing bowl, beat the creamy peanut butter, softened butter, powdered sugar, vanilla extract, and salt until the filling is thick, smooth, and easy to shape.
  2. Use a 1 1/2 tablespoon cookie scoop to portion the filling. Roll each portion into an oval and gently shape it into an egg.
  3. Place the shaped eggs on a parchment-lined baking sheet and freeze for 30 minutes, or until firm and easy to dip.
  4. Melt the chocolate chips with the shortening in a microwave-safe bowl in 30-second intervals at 50% power, stirring between each interval, until smooth. You can also use a double boiler.
  5. Dip each chilled egg into the melted chocolate using a fork. Tap the fork gently on the side of the bowl to remove excess chocolate, then transfer the coated egg back to the parchment paper.
  6. Add sprinkles or flaky sea salt while the coating is still wet, if desired. Let the chocolate set completely before serving or storing.

Notes

For the smoothest filling, use standard creamy peanut butter instead of natural peanut butter. Keep the centers cold until the moment you dip them for the cleanest chocolate coating. Store the finished candies in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.