Peanut Butter Eggs – Spend With Pennies
Peanut Butter Eggs are the perfect no-bake Easter treat.
Creamy and a little crunchy, chocolate-dipped peanut butter eggs will bring smiles to all your favorite “some-bunnies!”
This easy homemade version is budget-friendly and fun for the whole family. Tuck them into Easter baskets for a sweet surprise.
Ingredients for Peanut Butter Eggs
- This homemade Peanut Butter Eggs recipe is made with basic pantry ingredients.
- Just like copycat Reese’s peanut butter cups, these come together quickly.
Chocolate – Use a bar of good quality chocolate for the best results (milk or dark chocolate). Semi-sweet chocolate works well, too.
Peanut Butter – Stick with classic creamy or crunchy varieties of peanut butter. Natural peanut butter and other kinds of nut butter may not set up properly.
Graham Crumbs – Graham crumbs give just the right texture and help the eggs to hold their shape.
Powdered Sugar – Powdered sugar sweetens the eggs and adds texture.
Variations – Make your own signature treat using mix-ins and fun toppings! Some chopped roasted peanuts or a sprinkle of flaky sea salt will add fancy flavor to peanut butter eggs!
How to Make Peanut Butter Eggs
Fast and fun peanut butter eggs will be a new Easter tradition!
- Mix peanut butter, powdered sugar, graham crumbs, and salt until combined.
- Shape dough into egg shapes and refrigerate.
- Melt chocolate per directions below.
- Dip eggs into melted chocolate and chill them on parchment paper in the refrigerator until set.
Tips
- Melt chocolate in the microwave at 60% power, stirring every 30 seconds.
- Tempered chocolate take a little more time and effort, but ensures the best results. Make sure your bowls, spoons, and spatulas are dry or the chocolate can “seize up”.
- Use two forks when dipping to allow the chocolate to drain off and minimize chocolate pooling around the eggs.
- Keep leftover peanut butter eggs in an airtight container for up to 2 days, or in the refrigerator for up to 2 weeks.
- Freeze them for up to 3 months and thaw at room temperature for 1 hour.
Other Peanut Butter Treats to Try
Did your family enjoy this Peanut Butter Eggs recipe? Be sure to leave a comment and rating below!
Peanut Butter Eggs
These fun Easter treats are part candy, part cookie, and delicious all over!
In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Mix with a hand mixer until combined.
Scoop a generous tablespoons of dough and roll into a ball. Gently flatten and shape it into an egg shape. Repeat with all dough. Place on the prepared pan and chill for 20 minutes.
Meanwhile, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.
Working quickly, dip each peanut butter egg into the chocolate to coat, allow excess to drip off and place it on a clean piece of parchment paper.
Refrigerate 30 minutes or until set. Drizzle with additional chocolate if desired.
- Do not overheat the chocolate. Remove from heat before it is completely melted and continue to stir until it is completely melted.
- Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
Serving: 1egg | Calories: 198 | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 111mg | Potassium: 122mg | Fiber: 1g | Sugar: 18g | Calcium: 12mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Candy, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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