Introduction

These Easter Egg Peanut Butter Candies are a delightful homemade treat perfect for spring celebrations. Creamy peanut butter centers are coated in rich chocolate, creating a deliciously sweet and crunchy bite. They’re easy to make and sure to impress family and friends.

Easter Egg Peanut Butter Candies Recipe - Recipe Image

Ingredients

6 Tablespoons (85g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
2 and 1/2 cups (300g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
1 teaspoon vegetable oil
Optional: coarse sea salt or flaky sea salt, for topping

Instructions

Step 1: Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: Using a handheld or stand mixer with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. It’s okay if there are small chunks of butter. Add the confectioners’ sugar, vanilla extract, and salt, then beat on low speed for 2 minutes until fully combined. The mixture will be soft and crumbly.
Step 3: Measure 1.5 tablespoons (about 1 ounce) of the peanut butter mixture. Roll into a ball, flatten it between your palms, and shape one end to form an egg about 3/4 inch thick. Place on the prepared baking sheet. Repeat with the remaining mixture. If it becomes too soft, chill for 15 minutes or lightly dust your hands with confectioners’ sugar to prevent sticking.
Step 4: Chill the shaped peanut butter eggs in the refrigerator for at least 1 hour or up to 1 day. While chilling, melt the chocolate and vegetable oil together using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring between each, until smooth. Let the chocolate cool for 6–8 minutes before dipping.
Step 5: Remove the eggs from the refrigerator. Dip each egg into the melted chocolate, lifting with a fork and tapping off excess chocolate. Use a toothpick or second fork to transfer them back onto the baking sheet. If eggs soften too much during dipping, chill for 5–10 minutes and continue.
Step 6: If you have leftover chocolate, reheat it gently and drizzle over the candies. Sprinkle with coarse or flaky sea salt or festive sprinkles while the chocolate is still wet.
Step 7: Refrigerate the coated candies for 30 minutes or until the chocolate is completely set before serving.
Step 8: Store the peanut butter eggs layered between parchment or wax paper in an airtight container in the refrigerator for up to 2 weeks. They are best enjoyed chilled and can be served straight from the freezer for a firmer texture.

Tips & Variations

Use creamy peanut butter for the smoothest texture; avoid natural styles as they may separate and affect consistency.
If your peanut butter mixture is crumbly, let your hands warm it slightly when shaping or chill it briefly.
For extra flavor, add a pinch of cinnamon or a drop of almond extract to the peanut butter mixture.
Try milk chocolate or white chocolate for coating to vary the taste and appearance.

Storage

Store the peanut butter candies in an airtight container layered with parchment paper in the refrigerator for up to 2 weeks. They keep their best texture when served cold and can also be enjoyed frozen for a firmer bite. Reheat the chocolate gently if you want to drizzle more before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

It’s best to use creamy, commercially processed peanut butter rather than natural peanut butter, which tends to separate and can affect the texture of the filling.

How do I prevent the peanut butter eggs from falling apart during dipping?

If the eggs start to soften while dipping, place them back in the refrigerator for 5–10 minutes before continuing. Chilling helps maintain their shape and makes dipping easier.

Easter Egg Peanut Butter Candies Recipe

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4.5 from 463 reviews

These Easter Egg Peanut Butter Candies are a delightful homemade treat featuring a smooth and creamy peanut butter filling coated in rich semi-sweet chocolate. Perfect for holiday celebrations or any time you crave a sweet, nutty indulgence, these candies combine simple ingredients with easy preparation steps to create festive, bite-sized delights.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: About 24 candies 1x
Category: Candy
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Peanut Butter Filling

6 Tablespoons (85g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
2 and 1/2 cups (300g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

Chocolate Coating

12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped
1 teaspoon vegetable oil
Optional: coarse sea salt or flaky sea salt, for topping

Instructions

Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set aside for the peanut butter eggs to rest on.
Make peanut butter mixture: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes. Add creamy peanut butter and beat until combined, about 1 minute. Add confectioners’ sugar, vanilla extract, and salt; beat on low speed for 2 minutes until blended. The mixture should be soft and slightly crumbly.
Shape peanut butter eggs: Measure about 1.5 tablespoons (29g) of the peanut butter mixture and roll into a ball. Flatten it between your palms and narrow one end to form an egg shape about 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining mixture. If too soft to handle, chill for 15 minutes or dust hands with confectioners’ sugar.
Chill eggs: Refrigerate the shaped peanut butter eggs for at least 1 hour or up to 1 day to firm up.
Melt chocolate coating: During the last few minutes of chilling, melt the coarsely chopped semi-sweet chocolate and vegetable oil together using a double boiler or microwave in 20-second increments, stirring until smooth. Allow the chocolate to cool slightly for 6–8 minutes before dipping.
Dip eggs in chocolate: Remove eggs from refrigerator. Submerge one egg at a time into melted chocolate using a fork, then lift and gently tap the fork on the bowl’s edge to remove excess chocolate. Use a toothpick or a second fork to slide the coated egg onto the baking sheet. If eggs soften, refrigerate for 5–10 minutes before continuing.
Decorate and set: Drizzle leftover melted chocolate over the coated candies if desired, or sprinkle each with coarse or flaky sea salt or festive sprinkles while the chocolate is still wet.
Chill to set: Refrigerate the coated candies for 30 minutes or until the chocolate has completely set.
Store candies: Layer candies between parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks. They taste best chilled or even frozen.

Notes

If the peanut butter mixture becomes too soft, chilling it briefly helps maintain shape during rolling.
Using a liquid measuring cup to melt chocolate makes dipping easier due to its depth and shape.
Chilling the eggs before dipping keeps them firm and prevents melting when coated with warm chocolate.
Add a sprinkle of sea salt or festive sprinkles for extra flavor and decoration before the chocolate sets.
These candies can be stored in the fridge or freezer and are perfect for make-ahead gifting or holiday treats.

Keywords: Easter candy, peanut butter candies, homemade peanut butter eggs, chocolate coated peanut butter, holiday treats, festive candy recipe