A recipe for Peanut Butter Chocolate Eggs! A creamy peanut butter mixture is formed into the shape of an egg, coated in chocolate, and decorated for a fun, homemade treat.
Peanut butter cups are a favorite candy in our household and we have had such fun making this egg-shaped version for Easter and throughout Spring!
Overall, the eggs aren’t too difficult to make. They just take a little planning with some chilling times in the refrigerator between steps.
Creamy peanut butter is combined in a saucepan with butter, brown sugar, and a pinch of salt over medium heat.
Once the mixture starts to bubble, remove from heat and stir in the vanilla extract and about 1/4 cup of powdered sugar at a time until smooth and starting to pull away from the sides and bottom of the pan. Set aside and allow to the peanut butter filling to cool to room temperature.
Once cooled, take a heaping tablespoon of the peanut butter filling and form into an egg shape. Arrange on a parchment-lined baking sheet and repeat with the remaining peanut butter. This time, place the baking sheet in the refrigerator and allow to chill for about 30 minutes, until solid and easy to handle.
The peanut butter eggs are then coated with melted chocolate (white, dark, milk, all of the above) and chilled again until set. The eggs can be stored in an airtight container either at room temperature or in the refrigerator. I personally prefer them cold.
A Few Tips
I added a pinch of salt to the saucepan along with the peanut butter, butter, and brown sugar. Adjust the amount of salt to taste based on the salt content of your peanut butter.
Fold in a little more powdered sugar if the filling is too sticky to handle and form into an egg.
A double boiler works best to melt the chocolate, especially if you can’t work quickly the coat the eggs. I often just use a microwave to melt the chocolate in 20 second increments until smooth.
I coated half the peanut butter eggs in white chocolate and the other half in dark. After chilling until the chocolate coating has hardened, I like to decorate the eggs with more melted chocolate- alternating the coating- so white chocolate eggs are drizzled with dark chocolate and dark chocolate eggs are drizzled with white chocolate.
Another favorite topping for the eggs are sprinkles, either the rainbow nonpareils I happened to have on hand or your favorite color/shape. If using sprinkles, top the eggs immediately after coating in chocolate. The chocolate will set quickly since the peanut butter is cold.
Looking for more fun peanut butter recipes?
Peanut Butter Chocolate Eggs Recipe
Adapted from Brown Eyed Baker
Peanut Butter Chocolate Eggs
- 1 cup (260 grams) creamy peanut butter
- 4 tablespoons (60 grams) unsalted butter
- 2 tablespoons (25 grams) light brown sugar
- Pinch salt adjust amount to taste based on salt content in peanut butter
- 1 teaspoon vanilla extract
- 1 1/4- 1 1/2 cup (155-190 grams) powdered sugar
- 2 cups (12 ounces, 340 grams) white or dark chocolate chips or chopped
- White or Dark Chocolate melted
- In a medium saucepan, add the peanut butter, unsalted butter, brown sugar, and salt. Place over medium heat and cook, stirring constantly, until the butter is melted and beginning to bubble.
- Remove from heat and whisk in the vanilla extract.
- Use a wooden spoon or rubber spatula to mix in the powdered sugar, 1/4 cup at a time, until fully incorporated and the mixture is pulling away from the sides of the pan. Allow to cool to room temperature.
- Line a large baking sheet with parchment.
- Roll a heaping tablespoon of the cooled peanut butter into a ball, then gently form into an oval. Place on prepared baking sheet and lightly press to flatten slightly and form into the shape of a peanut butter egg.
- Repeat with remainder of the peanut butter filling. Refrigerate until chilled, about 30 minutes.
- Place the chocolate chips into a bowl. Microwave in 20 second increments, stirring in between, until melted and smooth.
- Dip a peanut butter egg into the chocolate and use a fork to flip until fully coated. Pick up with the fork and gently shake to remove excess chocolate.
- Place back on baking sheet and repeat with remaining eggs. If using, top with sprinkles. Refrigerate until chocolate is hardened, about 30 minutes.
- If using white chocolate or dark chocolate to drizzle/decorate, place in a small bowl and microwave in 20 second increments, stirring in between, until melted and smooth.
- Drizzle over eggs or place in piping bag fitted with a small tip to decorate. Refrigerate until set. Place in an airtight container and refrigerate until ready to serve.