Homemade Chocolate Easter Eggs (Peanut Butter Filled)

These homemade chocolate Easter treats are the kind of thing that makes people say “you MADE these?!” — and they’re honestly so much easier than they look. The filling is a sweet, salty peanut butter mixture that you shape by hand, and then you dip them in melted chocolate and let them set.

They taste like a fancy version of a Reese’s, but better because you control the ratio of peanut butter to chocolate. I make a batch every Easter and they disappear within hours. You can decorate them with sprinkles, drizzled white chocolate, or colored candy melts to make them look like real decorated Easter confections.

Sarah Mitchell

Homemade Chocolate Easter Eggs (Peanut Butter Filled)

These homemade chocolate Easter treats are the kind of thing that makes people say "you MADE these?!" — and they're honestly so much easier than they look. The filling is a sweet, salty peanut butter mixture that you shape by hand, and then you dip them in melted chocolate and let them set.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup white chocolate chips
• Pastel sprinkles
• Colored candy melts (optional)

Method

 

1. In a large bowl, mix the peanut butter, softened butter, powdered sugar, vanilla, and salt until a thick dough forms.
2. Scoop about 2 tablespoons of the mixture and shape into oval forms with your hands. Place on a parchment-lined baking sheet.
3. Freeze the shaped peanut butter ovals for 20 minutes until firm.
4. Melt the semi-sweet chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
5. Using two forks, dip each frozen peanut butter oval into the melted chocolate, letting the excess drip off. Return to the parchment-lined sheet.
6. While the chocolate is still wet, add pastel sprinkles on top.
7. Melt the white chocolate chips and drizzle over the tops in a zigzag pattern using a fork or piping bag.
8. Refrigerate for at least 30 minutes until the chocolate is completely set.
9. Store in the refrigerator in an airtight container for up to 2 weeks.

Notes

The key is freezing the peanut butter filling before dipping — if it's too soft, the chocolate won't coat evenly. Use good quality chocolate for the best snap and flavor. You can swap peanut butter for almond butter or sunflower seed butter if you need a nut-free version. Let the chocolate-dipped treats sit at room temperature for 5 minutes before serving for the creamiest filling.