Chocolate Covered Peanut Butter Eggs

Indulge in the ultimate homemade candy treat with these creamy, decadent Chocolate Covered Peanut Butter Eggs! Perfect for Easter or any special occasion, this no-bake recipe features a rich, velvety peanut butter filling made with just the right touch of vanilla and salt, wrapped in a smooth layer of melted semi-sweet or milk chocolate. These bite-sized delights are easy to shape and chill, making them an ideal kitchen project for beginners and pros alike. Customize them with decorative chocolate drizzles or colorful sprinkles for a festive flourish. Ready in under an hour, these irresistible peanut butter eggs are the perfect balance of sweet and salty, storing beautifully for up to two weeks to keep the indulgence going.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Creamy peanut butter
• 0.25 cup Unsalted butter
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 0.125 teaspoon Salt
• 2 cups Semi-sweet or milk chocolate chips
• 2 tablespoons Coconut oil or shortening

Directions

Step 1

In a medium bowl, combine the creamy peanut butter, unsalted butter (softened to room temperature), vanilla extract, and salt. Mix until smooth and well incorporated.

Step 2

Gradually add the powdered sugar to the peanut butter mixture, about 1/2 cup at a time, mixing thoroughly after each addition. The mixture should form a soft dough that is not sticky.

Step 3

Line a baking sheet with parchment paper. Using your hands, form the peanut butter mixture into small egg shapes, about 2 inches long. Place them on the prepared baking sheet.

Step 4

Place the baking sheet in the freezer for 20 minutes to allow the peanut butter eggs to firm up.

Step 5

While the eggs are chilling, melt the chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted.

Step 6

Using a fork or a dipping tool, dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off before placing the egg back onto the parchment-lined baking sheet.

Step 7

Optionally, decorate the eggs with drizzles of leftover chocolate or sprinkles before the coating sets.

Step 8

Place the coated eggs in the refrigerator for 20-30 minutes, or until the chocolate is completely set.

Step 9

Store the chocolate-covered peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1018.0g)

Amount per serving	% Daily Value*
Calories	5039.0

Total Fat 298.5g	0%
Saturated Fat 140.2g	0%
Polyunsaturated Fat 0g
Cholesterol 62mg	0%
Sodium 1501.2mg	0%
Total Carbohydrate 547.9g	0%
Dietary Fiber 46.8g	0%
Total Sugars 481.5g
Protein 91.5g	0%

Vitamin D 0IU	0%
Calcium 477.1mg	0%
Iron 14.2mg	0%
Potassium 2781.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 7.0%

Carbs: 41.8%