These Peanut Butter Eggs are rich, sweet, and just a bit salty. They’re an easy no bake treat, a fun way to celebrate Easter and always a party favorite.
Can’t get enough peanut butter treats? Don’t miss our peanut brittle and easy peanut butter cookies.
Easy Peanut Butter Eggs for Easter
These homemade peanut butter Easter eggs are so much fun to make. They’re similar to the popular Reese’s Easter eggs, with that soft, melt-in-your-mouth peanut butter filling and chocolate coating. I added some graham cracker crumbs for a little added texture and it’s the perfect combination.
For the outside, I used semi-sweet chocolate but feel free to go with milk chocolate, dark chocolate, or even white chocolate. And then you can have fun with different decorations or leave them plain.
These are a great Easter treat to get the kids involved in making too. Plus, they store well so you can easily make them in advance.
This easy Easter dessert calls for very common ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Peanut butter – Use smooth and creamy peanut butter for best results. Avoid natural peanut butter because the excess oil will stop the eggs from setting properly.
- Unsalted butter – It should be room temperature so it blends easily with the other ingredients.
- Vanilla extract – A splash of vanilla for additional flavor.
- Powdered sugar – Avoid granulated sugar or the filling will be grainy.
- Honey graham cracker crumbs – These crumbs are now available at most stores, but you can also make your own. To make 2/3 cup of crumbs you will need about 1/2 sleeve of graham crackers.
- Milk – To achieve the desired consistency if the filling is too dry.
- Salt – Heightens the other flavors.
- Semisweet chocolate chips – Feel free to use dark chocolate chips or milk chocolate chips as desired. Baking chocolate cut into chunks also works.
- Coconut oil – Mixed with the melted chocolate. This is what allows the chocolate to set up and harden.
- Candy melts – For decorating your peanut butter eggs. I went with pink, yellow, and purple but feel free to use any colors you want. Or simply omit.
- Shredded coconut + green food coloring – Optional, to make the “grass” for serving.
How to Make Easter Peanut Butter Eggs
Making your own chocolate peanut butter eggs for Easter is not complicated. You’ll need just 20 minutes of hands-on prep time.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Combine the filling ingredients. Blend the peanut butter and butter until smooth, then add the vanilla. Scrape down the bowl then add in the powdered sugar and graham cracker crumbs, blending on low.
- Add milk as needed. If the dough is dry and crumbly, add 1-2 tablespoons of milk. The mixture should be soft and hold together when pressed between your fingers.
- Form the eggs. Form the eggs by rolling the dough out to 1/2-inch thickness and using an egg-shaped cookie cutter. Or roll 1 & 1/2 tablespoon-sized dough into balls, flatten them in your hands, and shape them into eggs.
- Chill. Place the eggs on a baking sheet lined with parchment paper. Chill in the freezer for 30 minutes, until the eggs are firm enough to dip into chocolate.
- Melt the chocolate. Melt the chocolate and coconut oil in the microwave at 50% power for 25-second intervals. Stir to combine and set aside to cool a bit.
- Dip the eggs. One at a time, dip the chilled eggs into the chocolate using a fork. Allow excess to drip off. Place back on a cookie sheet.
- Add the decoration. Melt the candy melts according to the package instructions. Transfer to piping bags and pipe stripes or another design on the eggs.
- Chill. Place the baking sheet of chocolate covered peanut butter eggs in the fridge so the chocolate can firm up completely.
- Make the “grass”. This is completely optional but when I serve these, I like to scatter coconut “grass” on a plate and lay the eggs on top of them. To make the shredded coconut grass, simply knead the coconut with some green food dye.
Tips & Variations
Here are a few tips for making this fun Easter dessert, plus a few easy variations.
- Warm the chocolate if needed. If the chocolate is too cool to drizzle, you can reheat it in the microwave in 10 second intervals.
- Use candy melts instead. Replace the chocolate chips and coconut oil with candy melts for a super smooth texture and quickly hardened shell.
- Add sprinkles. If you’re adding sprinkles then do so before the chocolate sets.
- Using a different nut butter. You can substitute another nut butter or nut alternative butter for the peanut butter, but be aware that they all have different consistencies so you may need to add more or less crumbs and powdered sugar to get a firm dough.
- Chill the eggs again. If the uncoated eggs start to soften too much you can place them back in the freezer for 5-10 minutes to firm up before continuing.
There are so many fun ways to decorate these peanut butter eggs. A classic chocolate drizzle is a quick and easy way to decorate them. However, you can decorate the eggs in a variety of ways. Here are some ideas:
- Sanding sugar
- Sea salt
- White chocolate drizzle
- Colored candy melts (as shown in the photos)
The possibilities are endless and each egg can be decorated differently. It’s a fun way to get the kids involved!
Can I Make Chocolate Peanut Butter Eggs For Other Holidays?
Absolutely! You can easily take this peanut butter egg base and use it for other holidays, by changing the shape and/or colors used for decorating. A few ideas:
- Trees for Christmas
- Hearts for Valentine’s Day
- Pumpkins for Thanksgiving
- Ghosts for Halloween
- Any other shape that fits your theme!
Video: Peanut Butter Eggs
How To Store Homemade Peanut Butter Eggs
- Room temperature. These Peanut Butter Eggs can be stored at room temperature for up to 2 weeks, though depending on the temperature of the room the chocolate may melt slightly or the eggs may stick to each other. Stack between layers of parchment paper.
- Fridge. For better storage I recommend storing them in an airtight container or bag in the refrigerator as the chocolate won’t melt or smear. They will also last slightly longer in the refrigerator.
- Freezer. These can last for up to 3 months in the freezer. I recommend freezing them with sheets of parchment paper between them so they don’t stick. They can be eaten frozen but are difficult to bite so I recommend allowing them to come to room temperature or at least warm up for a few minutes before serving.
More Easter Treat Ideas:
- Cream Horns
- Chocolate Strawberry Carrots
- Easter Mini Funfetti Cupcakes
- Easter Sugar Cookie Bars
- Broken Glass Jello
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easter Peanut Butter Eggs
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter , room temperature
- 1 teaspoon vanilla extract
- 2 & 3/4 cups powdered sugar
- 1/4 cup honey graham cracker crumbs
- 1 to 2 tablespoons milk , as needed
- 1/8 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 tablespoons coconut oil
- yellow, pink, and purple candy melts , optional for decorating
- 1 cup sweetened shredded coconut + green food coloring , optional for serving
- Line a large cookie sheet with parchment paper.
- Using an electric mixer or stand mixer, blend together the peanut butter and butter until smooth and creamy. Blend in the vanilla. Scrape down the bowl.
- Add in the powdered sugar and graham cracker crumbs; blend on low speed until incorporated. Scrape down the bowl and mix again.
- At this point, the dough will probably be dry and crumbly. If so, add in 1 to 2 tablespoons of milk and continue to beat until the dough comes together. Press a bit of the mixture with your fingers, it should be soft and hold together.
- You can form your eggs one of two ways:
- 1) On a lightly floured work surface, roll the dough out to a 1/2-inch thickness. Then stamp out eggs using egg cookie cutters. This method will give you the cleanest, most uniform eggs. OR2) Pinch off 1 & 1/2 tablespoon-sized pieces of the dough and roll into balls. After rolling the balls flatten them a bit in your palms then transfer to the parchment-lined cookie sheet and shape into eggs.
- Place the eggs on the parchment-lined cookie sheet. Transfer cookie sheet to the freezer for 30 minutes (or fridge for an hour) or until the eggs are firm enough to dip in melted chocolate.
- Add chocolate chips and coconut oil to a medium bowl and melt in the microwave at 50% power in 25 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
- Remove a few eggs from the freezer at a time. One by one, place a chilled egg on a fork and dip into the chocolate, or spoon it over, so it's fully coated. Tap the fork against the bowl to allow excess chocolate to drip off, then use a knife or offset spatula to remove excess from the bottom for a cleaner look.
- Place chocolate eggs back onto the cookie sheet.
- Melt some yellow, pink, and purple candy melts (separately), according to package directions, then transfer to piping bags (or plastic bags, snip the tip off) and pipe stripes onto the eggs.
- Once they're all done, place the cookie sheet in the refrigerator to set completely before serving.
- Place coconut in a small bowl or bag along with a few dots of green food dye. Gently knead to combine and coat all the coconut. Scatter on a white serving plate.
- Put the chilled eggs on top of the green coconut (like grass!) for serving. Cute!