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If you’ve stumbled upon this page while searching for a peanut butter eggs recipe to make this Easter season, you’re in the right place. Made with just six ingredients, these creamy homemade peanut butter eggs are an old family favorite, and will disappear quickly in a household of peanut butter lovers!
Why Make This Peanut Butter Eggs Recipe?
Milk chocolate and peanut butter is a timeless flavor combination, and this peanut butter eggs recipe is no exception.
Enrobed in milk chocolate, these homemade peanut butter eggs are wonderful for gifting and sharing during the Easter holiday season. They’re easy to make, and don’t even require turning on the oven.
How Many Peanut Butter Eggs Should I Make?
My family usually makes this peanut butter eggs recipe alongside the classic buttercream eggs that are part of our annual Easter tradition. Between the peanut butter and the buttercream, there is a little something for everyone: classic Easter egg peanut butter candies for the peanut butter aficionados, and flavors like peppermint, maple walnut, coconut, and raspberry for everyone else.
As written, this recipe will make approximately 30 2-inch eggs. These peanut butter Easter eggs never seem to last very long, though, so I suggest making a double (or even triple) batch if you’re planning to gift your homemade candies to friends and family, or if you live in a household of peanut butter lovers!
Choosing Your Chocolate
A high-quality chocolate makes all the difference in this recipe. For this batch, I used Callebaut 33.6% milk chocolate callets, but anything by Callebaut, Valrhona, Cacao Barry, Guittard, or any other manufacturer of good-quality chocolate couvertures will work. I prefer my peanut butter eggs dipped in milk chocolate, but feel free to use dark or white instead.
If you aren’t familiar with tempering, you can use discs of coating chocolate for this recipe instead. Unlike couverture, coating chocolate (also known by a range of other names such as melting chocolate, melting wafers, confectionery coating, candy wafers, or dipping chocolate) is pre-tempered and will work if you want to enrobe your eggs without tempering.
Another option is to simply melt bars of chocolate (such as the bars of Lindt or Ghirardelli often found in the baking aisle at the grocery store) over a bain marie or double boiler, and use that for enrobing. You chocolate peanut butter eggs won’t look quite as pretty (they will lack the “shine and snap” of tempered chocolate, and will need to be refrigerated in order for the chocolate to set) but they’ll still taste delicious.
Recipe Tips and Tricks
Choose a creamy peanut butter for this recipe, rather than a “natural” peanut butter; the latter variety is too oily.
Opt for a good-quality chocolate couverture for enrobing, rather than chocolate chips. Milk, white, or dark chocolate all work well for this recipe. Or, see my notes in the post above for alternatives to tempering chocolate.
An enrobing fork can help to keep the chocolate-dipping process running smoothly. If you don’t have a set of enrobing forks, I suggest purchasing one for your baking toolkit—they’re also great for adding fun decorations and designs to bon bons and other homemade chocolate treats.
I decorated my eggs by placing a small amount of tempered chocolate in a disposable piping bag and piping it in a zigzag over the tops of the eggs. If desired, you can decorate your peanut butter eggs with pastel nonpareils or Easter sprinkles instead. Just be sure to work quickly to sprinkle your toppings before the chocolate sets, or the sprinkles won’t stick.
Make-Ahead and Storage Suggestions
For a make-ahead option, you can roll the peanut butter eggs, refrigerate overnight (cover the tray with a sheet of clingfilm/plastic wrap) and finish the chocolate dipping portion the next day.
These peanut butter eggs will keep well for 2-3 weeks when stored in an airtight container in the refrigerator. If you live in a cooler climate, you can also store your peanut butter eggs in an airtight container at room temperature.
To store, layer the Easter egg peanut butter candies between sheets of parchment or wax paper. This will prevent the eggs from sticking together.
Gifting Peanut Butter Eggs
These homemade peanut butter eggs make great Easter basket treats! (Just double check that none of your recipients have a peanut allergy. If this is the case, I suggest opting for my buttercream eggs recipe instead.) Gift peanut butter candies in a decorative container, an Easter print cello bag, or in paper candy boxes.
Other Easter recipes you might enjoy:
Cream Cheese Peppermints
Chocolate Frosted Creme Egg Brownies
Bakery-Style Chocolate Mini Egg Cookies
Buttercream Easter Eggs
Easter Candy Corn
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Peanut Butter Eggs
- Total Time: 1 hour
- Yield: 30 2-inch eggs 1x
Description
Enrobed in milk chocolate, these creamy peanut butter eggs will disappear quickly in a household of peanut butter lovers. The best peanut butter eggs recipe for gifting and sharing during the Easter holiday season.
Ingredients
400 grams confectioner’s sugar (3 cups)
400 grams creamy peanut butter (1 1/2 cups)
60 grams unsalted butter, melted (4 tablespoons)
2–3 tablespoons whole milk, plus more to adjust consistency
Milk or dark chocolate couverture, for tempering and enrobing
Instructions
Line a baking tray with parchment or a silicone baking mat.
In a large mixing bowl or the bowl of a stand mixer, add confectioner’s sugar, peanut butter, and melted butter, and mix until well combined. (Mixture will be crumbly.) Gradually add the milk, one tablespoon at a time, until a soft dough forms.
Use your hands to shape the dough into eggs, about 2 inches long. Place on prepared tray and chill in the refrigerator for 15 minutes while you melt and temper your chocolate.
When chocolate is ready, work quickly to enrobe each egg. (An enrobing fork can help to keep the process running smoothly!) Pipe with additional chocolate to decorate, if desired.
Return eggs to parchment-lined tray and allow to sit at room temperature until chocolate sets. (If using untempered chocolate, transfer eggs to the refrigerator to set the chocolate.)
Store eggs in an airtight container in the refrigerator for up to two weeks.
Notes
Choose a creamy peanut butter for this recipe. Try to avoid “natural” peanut butters, which contain too much oil.
Be sure to use a good-quality chocolate, rather than chocolate chips from the grocery store. Milk, white, or dark chocolate all work well for this recipe. Or, see my notes in the post above for alternatives to tempering chocolate.
- Prep Time: 45 minutes
- Chilling Time: 15 minutes
- Category: Chocolate
- Method: No Cook
- Cuisine: Sweets