Peanut Butter Easter Eggs Easy and No Cream Cheese
These Peanut Butter Easter Eggs are a delightful homemade alternative to store-bought candy, crafted with simple ingredients and no cream cheese for a lighter, velvety texture. With creamy peanut butter, sweet powdered sugar, and a touch of vanilla, these no-bake treats come together in just 30 minutes and are perfect for celebrating spring. Each egg is coated in a smooth, luscious layer of semi-sweet or milk chocolate, offering the perfect blend of sweet and salty in every bite. Easy to customize with festive decorations like sprinkles or a drizzle of chocolate, this recipe is beginner-friendly and ideal for making with kids. Whether you enjoy them chilled or at room temperature, these homemade peanut butter eggs are a must-have for Easter festivities or as an anytime indulgence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Creamy peanut butter
- 0.25 cup Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Chocolate (semi-sweet or milk), chopped or chocolate chips
- 1 tablespoon Coconut oil or shortening
Directions
Step 1
In a large mixing bowl, combine the creamy peanut butter, unsalted butter (softened to room temperature), vanilla extract, and salt. Using an electric mixer or a spatula, mix until the ingredients are fully combined and smooth.
Step 2
Gradually add the powdered sugar, about 1/2 cup at a time, mixing after each addition. Continue until the mixture is thick and no longer sticky. It should hold its shape when pressed.
Step 3
Line a baking sheet with parchment paper. Scoop out approximately 2 tablespoons of the peanut butter mixture for each egg. Shape each portion into an egg-like oval shape using your hands. Place the shaped eggs on the prepared baking sheet.
Step 4
Once all the eggs are formed, place the baking sheet in the freezer for about 15 minutes to firm up the eggs and make them easier to handle.
Step 5
While the eggs are chilling, melt the chocolate. Place the chopped chocolate or chocolate chips in a microwave-safe bowl with the coconut oil or shortening. Microwave in 20- to 30-second intervals, stirring between each, until the chocolate is melted and smooth.
Step 6
Using a fork or a dipping tool, dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated egg back onto the parchment-lined baking sheet.
Step 7
Optional: Before the chocolate sets, you can decorate the eggs with sprinkles, drizzled chocolate, or crushed candies for a festive touch.
Step 8
Allow the chocolate-coated eggs to set completely. You can speed up the process by placing them in the refrigerator for about 10-15 minutes.
Step 9
Once the chocolate is firm, transfer the eggs to an airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer storage. Serve chilled or at room temperature for the perfect Easter treat.
Nutrition Facts
| Serving size | (860.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4474.4 |
| Total Fat 264.3g | 0% |
| Saturated Fat 108.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 121.9mg | 0% |
| Sodium 1756.0mg | 0% |
| Total Carbohydrate 507.5g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 437.1g | |
| Protein 71.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 396.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2459.4mg | 0% |
Source of Calories