No Bake Peanut Butter Eggs Easy
These homemade peanut butter eggs are an easy and delightful Easter treat! They are also a fun activity to do with kids during Easter! Besides, they taste a lot better than Reese's Eggs.
If you're a fan of peanut butter cups, then you'll love these No Bake Peanut Butter Eggs. They're a perfect treat for Easter, but honestly, you can make them any time of year. This recipe is easy to make and requires just a few ingredients.
To start, you'll need peanut butter, unsalted butter, powdered sugar, vanilla extract, semisweet chocolate, and coconut oil. Cream the peanut butter and butter together with the vanilla extract, then add the powdered sugar and mix until well combined. Using an ice cream scoop, scoop out the mixture onto a tray lined with parchment paper. Flatten them a bit and shape them into eggs, then place in the freezer for at least 60 minutes until they're firm.
Once the peanut butter eggs are chilled, it's time to coat them in chocolate. Melt the semisweet chocolate and coconut oil together in a medium bowl. You can do this on the stove using a saucepan over medium heat with a cup of water to heat up the bowl from underneath. Alternatively, you can microwave it at 50% power in 30-second intervals, stirring in between.
Once the chocolate has melted, set it aside to cool to room temperature. Then, take a chilled peanut butter egg and dip it into the chocolate, using a fork to hold it. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate. Use a knife or offset spatula to remove excess from the bottom, then transfer back to the baking sheet. Repeat this process for the remaining eggs.
If you want to add sprinkles, do so before the chocolate sets. You can also add more chocolate or use a different type of chocolate for contrast. Once you've coated all of the peanut butter eggs in chocolate, chill them to allow the chocolate to firm up.
These No Bake Peanut Butter Eggs are a delicious treat that you can make in no time at all. They're perfect for Easter or any time of year when you're craving something sweet. The peanut butter filling is creamy and rich, while the chocolate coating adds the perfect amount of sweetness. Give this recipe a try and enjoy!
HOW LONG DO THEY LAST, CAN THEY BE FROZEN?
These eggs will keep well in the fridge for up to 2 weeks (covered) or can be frozen for up to 3 months. Defrost them in the fridge before serving.
HOW CAN I DECORATE THEM?
A scattering of sprinkles or candy on the chocolate before it sets is the easiest way to decorate peanut butter eggs. You can also drizzle some more chocolate on top either with the same chocolate you used for dipping or a contrasting color like white chocolate.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter if you prefer. However, the texture of the filling will be different.
Can I substitute margarine for the unsalted butter?
We recommend using unsalted butter for this recipe as it provides a better flavor and consistency. While margarine may work as a substitute, it may affect the taste and texture of the peanut butter eggs.
How long do these peanut butter eggs need to chill in the freezer?
We recommend chilling the peanut butter eggs in the freezer for at least 60 minutes or until they are firm. However, you can leave them in the freezer for longer if needed.
Can I use milk chocolate instead of semisweet chocolate?
Yes, you can use milk chocolate instead of semisweet chocolate if you prefer. The chocolate coating will have a sweeter flavor and a different texture.
How should I store these peanut butter eggs?
Store the peanut butter eggs in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage.
Make it
No Bake Peanut Butter Eggs Easy
Ingredients
1 cup peanut butter smooth
5 tbsp unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
2 cups semisweet chocolate
2 tbsp coconut oil
Instructions
Cream the peanut butter and butter together with the vanilla extract.
Add powdered sugar and mix on low until combined. Scrape down the bowl and mix again.
Using an ice cream scoop, scoop the mixture out onto a tray lined with parchment paper.
Flat them a bit and shape them into eggs.
Place in freezer to chill until firm, at least 60 minutes.
Add chocolate and coconut oil to a medium bowl and melt on the stove by using a saucepan over medium heat with a cup of water to heat up the bowl from underneath. Or you can microwave at 50% power in 30-second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.
Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.
Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or different chocolate for contrast) Chill to allow the chocolate to firm up.
Enjoy your Easy Peanut Butter Eggs
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