Peanut Butter Eggs

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.

Course Dessert

Cuisine American

Keyword homemade peanut butter eggs, peanut butter eggs, peanut butter eggs recipe

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 371kcal

Author Lauren's Latest

In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.
Stir in vanilla then powdered sugar, and optionally Rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.
Using a 3-tablespoon cookie scoop, measure out and form 10 even eggs. Or for smaller eggs, use a 2 teaspoon cookie scoop and form 24 eggs. Place onto a parchment (or wax) paper-lined baking sheet. Freeze for 10 minutes.
While peanut butter eggs are chilling, melt chocolate in a microwave on low heat, stirring every 30 seconds or so. Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.
Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.
Wrap up to give away as gifts, serve or store in the fridge for up to 5 days.

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!