Description
Delicious no-bake Peanut Butter Easter Eggs with a creamy filling and a chocolate shell, perfect for Easter or a fun weekend project.
Ingredients
For the Filling
- 1 cup creamy peanut butter (Regular supermarket peanut butter works best.)
- 2 tablespoons butter, softened (Helps the filling set and adds flavor.)
- 1 cup powdered sugar (Gives structure and classic melt-in-mouth texture.)
- 1 teaspoon vanilla extract (Optional, enhances the flavor.)
- 1 pinch salt (Enhances the peanut butter flavor.)
For the Chocolate Coating
- 1 cup chocolate chips (Semi-sweet chocolate recommended.)
- 1 teaspoon coconut oil or shortening (Optional, helps make melted chocolate smoother.)
Instructions
Making the Filling
- In a medium bowl, mix peanut butter and softened butter until smooth.
- Add vanilla and salt, then stir in powdered sugar in batches until a dough-like consistency is achieved.
Chilling the Filling
- Refrigerate for 15 to 20 minutes to make shaping easier.
Shaping the Eggs
- Scoop a heaping tablespoon of the mixture, roll it into a ball, and pinch one end to form an egg shape.
- Place shaped eggs on a parchment-lined tray.
Freezing
- Freeze the eggs for about 20 to 30 minutes to firm them up.
Melting the Chocolate
- Melt chocolate in the microwave in short bursts, stirring often. Add coconut oil if desired.
Dipping the Eggs
- Dip each shaped egg in melted chocolate, allowing excess to drip off before placing them back on parchment.
- Chill until chocolate is set.
Notes
These eggs can be made ahead and stored in the fridge for up to a week or frozen for 2-3 months. Adjust the filling consistency with powdered sugar as needed.
- Prep Time: 40 minutes
- Category: Dessert, Snack
- Cuisine: American, Easter