Easter Egg Peanut Butter Candies Recipe
Delight in these festive Easter Egg Peanut Butter Candies, featuring creamy peanut butter filling coated in smooth semi-sweet chocolate. These homemade treats are perfect for holiday celebrations or any time you crave a rich, nutty chocolatey snack. With simple ingredients and no baking required, they’re easy to make and sure to impress.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours (including chilling time)
- Yield: 18 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Peanut Butter Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 2 and 1/2 cups (300g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
- 1 teaspoon vegetable oil
- Optional: coarse sea salt or flaky sea salt, for topping
Instructions
- Prepare the workspace: Line a large baking sheet with parchment paper or a silicone baking mat and set aside to catch the candies after dipping.
- Make the peanut butter mixture: Using a handheld or stand mixer with paddle attachment, beat the softened butter on medium-high until creamy and smooth, about 2 minutes. Add peanut butter and beat until combined, about 1 minute. Incorporate confectioners’ sugar, vanilla, and salt, beating on low for 2 minutes until the mixture is combined but slightly soft and crumbly.
- Form the peanut butter eggs: Scoop out 1.5 tablespoons (~29g) of mixture, roll into a ball, then flatten and shape one end to form an egg roughly 3/4 inch thick. Place on the prepared baking sheet. Chill in the refrigerator for at least 1 hour or up to 1 day to firm up. For easier shaping, chill mixture if too soft, or dust hands with confectioners’ sugar.
- Prepare the chocolate coating: Melt the chopped chocolate and vegetable oil together in a double boiler or microwave in 20-second increments, stirring between, until smooth. Let the melted chocolate cool for 6–8 minutes before dipping.
- Dip the peanut butter eggs: Remove eggs from fridge one at a time and submerge fully in melted chocolate using a fork. Lift out and gently tap the fork to remove excess chocolate. Slide candy off the fork onto the baking sheet. If eggs soften during dipping, chill the sheet for 5–10 minutes before continuing.
- Add finishing touches: Drizzle leftover melted chocolate over candies if desired, reheating as needed. Sprinkle lightly with sea salt or festive sprinkles while chocolate is still wet.
- Set the candies: Refrigerate dipped candies for 30 minutes or until chocolate coating is completely set.
- Store properly: Layer candies between parchment or wax paper in an airtight container. Store in the refrigerator for up to 2 weeks. For best taste, serve chilled or even frozen.
Notes
- Use creamy peanut butter (not natural) for the best texture and sweetness balance.
- Chilling the peanut butter mixture makes it easier to handle and shape.
- Use a deep container like a liquid measuring cup for easier chocolate dipping.
- Sprinkling sea salt enhances the chocolate-peanut flavor contrast.
- These candies are best stored refrigerated or frozen as the filling softens at room temperature.
- Leftover chocolate can be reheated gently for drizzling or additional coats.
Keywords: Easter candy, peanut butter eggs, no-bake dessert, chocolate peanut butter treats, holiday candies, homemade Easter sweets