Creamy Homemade Peanut Butter Eggs Dipped in Chocolate
These creamy homemade peanut butter eggs dipped in chocolate are a quick and easy Easter treat with a perfect balance of sweet and salty, creamy and crunchy. Made with simple pantry ingredients, they offer a nostalgic, indulgent snack that’s perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (250g) creamy peanut butter (unsweetened or natural)
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 oz (340g) semi-sweet or milk chocolate chips (or dark chocolate if preferred)
Instructions
- In a medium bowl, combine 1 cup creamy peanut butter and 1/2 cup softened unsalted butter. Beat together with an electric mixer until smooth and well combined, about 2-3 minutes.
- Gradually mix in 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat on low until the mixture turns into a soft dough-like consistency that holds shape but remains creamy, about 2 minutes. If too sticky, add more powdered sugar, a tablespoon at a time.
- Scoop out about 1 tablespoon of the peanut butter mixture and roll it between your palms into an egg shape. Place each shaped egg on a parchment-lined baking sheet. Repeat until all filling is used. Chill the shaped eggs in the fridge for at least 30 minutes to firm up.
- While eggs chill, melt 12 oz chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and glossy. Alternatively, use a double boiler for gentle heating.
- Using a fork or dipping tool, carefully dip each peanut butter egg into the melted chocolate, letting excess drip off. Place back on the parchment paper. The chocolate should coat evenly and harden with a satisfying snap.
- Let the dipped eggs set at room temperature for 15 minutes, then chill in the fridge for another 20 minutes to fully firm up. Store in an airtight container in the fridge for up to two weeks.
Notes
Use softened butter for a smoother filling. Melt chocolate gently to avoid grainy texture or burning. Chill shaped eggs before dipping to prevent melting and cracking. Let chocolate set slowly at room temperature before refrigerating for best results. Reheat chocolate briefly if it thickens during dipping. Silicone egg molds can be used for shaping.
Nutrition
- Serving Size: 1 peanut butter egg
- Calories: 100
- Sugar: 7
- Sodium: 50
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
Keywords: peanut butter eggs, homemade peanut butter eggs, chocolate dipped peanut butter eggs, Easter treats, easy peanut butter candy, creamy peanut butter filling