This No Bake Peanut Butter Eggs Easy is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is in the peanut butter egg filling?
Peanut butter, butter, powdered sugar, and vanilla mixed together until smooth. The result is a sweet, creamy, cookie-dough-like filling that tastes like a Reese's egg but better.
2. How do I shape the eggs?
Roll tablespoons of the chilled filling into oval egg shapes by hand. Refrigerate on a parchment-lined tray for 30 minutes until firm before dipping in chocolate.
3. What chocolate is best for coating?
Semi-sweet or milk chocolate chips melted with a teaspoon of coconut oil or shortening creates a smooth, shiny coating that sets firmly. Tempered chocolate gives the most professional finish.
4. How do I dip the eggs in chocolate?
Use a fork to lower each chilled egg into the melted chocolate. Lift, let excess drip off, and place on parchment. Work quickly — the cold filling sets the chocolate coating fast.
5. Why does my chocolate coating look dull?
Chocolate that is overheated or not tempered properly sets with a matte, streaky appearance. Add a teaspoon of coconut oil for a shinier finish, or properly temper the chocolate.
6. Should I use creamy or crunchy peanut butter?
Creamy peanut butter gives a smoother filling that is easier to shape. Crunchy adds a nice textural contrast. Both taste great — it is purely a personal preference.
7. How far ahead can I make peanut butter eggs?
Make up to 2 weeks ahead and store in the refrigerator. They also freeze for up to 3 months. These are perfect make-ahead Easter treats.
8. Can I add other flavors to the filling?
Graham cracker crumbs mixed into the filling add a cookie-like crunch. Rice Krispies, mini chocolate chips, or a touch of maple extract are other fun variations.
9. How do I store peanut butter eggs?
Refrigerate in an airtight container with parchment between layers for up to 2 weeks. The filling is butter-based and softens at room temperature, so keep them cold.
10. How many eggs does one batch make?
A standard recipe makes about 24-30 eggs depending on size. Use a small cookie scoop for consistent portions. They make excellent homemade Easter gifts in cellophane bags.
Watch How to Make This
No Bake Peanut Butter Eggs Easy
Ingredients
Method
- 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
- Easter Chick Deviled Eggs
- Creme Brulee
- Peach Cobbler
- Homemade Corndogs
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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