Chocolate Peanut Butter Eggs

The first time I made these chocolate peanut butter eggs, I was attempting to recreate a childhood Easter favorite that my grandmother used to buy from a local chocolatier. I remember standing in my kitchen, skeptical that homemade versions could possibly compete with those fancy store-bought ones, but one bite into that first batch completely changed my mind. Now they've become my go-to handmade gift, and honestly, they're better than anything I've ever purchased.

Last Easter, I made triple batches to give as gifts, and my friends started messaging me before the holiday was even over, asking if I'd accept trades for other treats. There's something so satisfying about dipping that chilled peanut butter center into warm melted chocolate, watching it transform into something that looks professionally made right there on your kitchen counter.

Ingredients

• Creamy peanut butter: This forms the heart of the filling, so use a brand you love eating straight from the jar
• Unsalted butter: Softened to room temperature, this helps create that smooth, moldable texture
• Powdered sugar: Sift it first to avoid any lumps in your silky peanut butter mixture
• Vanilla extract: Just a half teaspoon enhances all the other flavors without overpowering
• Fine sea salt: A pinch in the filling amplifies the peanut butter's natural nuttiness
• Semisweet or milk chocolate chips: Choose based on your sweet preference, but semisweet balances the rich filling beautifully
• Coconut oil: This thinning agent helps the chocolate coat smoothly and creates that perfect snap when you bite in
• Flaky sea salt: The finishing touch that makes these eggs absolutely irresistible

Instructions

Prepare the peanut butter filling:

Beat together the peanut butter, softened butter, vanilla extract, and pinch of fine sea salt in a medium bowl until everything is incorporated and the mixture looks velvety smooth.

Add the powdered sugar:

Gradually mix in the sifted powdered sugar, beating continuously until you have a thick, pliable dough that holds its shape when you squeeze it.

Shape the eggs:

Line a baking sheet with parchment paper, then scoop about 2 tablespoons of the mixture and use your hands to form egg shapes, placing each one on the prepared sheet as you work.

Chill thoroughly:

Freeze the shaped eggs for 20 to 25 minutes until they're firm to the touch, which is essential for clean dipping later.

Melt the chocolate coating:

While the eggs chill, combine the chocolate chips and coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth and glossy.

Dip each egg:

Using two forks, lower each chilled peanut butter egg into the melted chocolate, gently lift it out, let the excess drip off, and return it to the parchment-lined sheet.

Add the finishing touch:

Sprinkle each egg generously with flaky sea salt immediately after dipping, before the chocolate has a chance to set.

Set completely:

Refrigerate the eggs for 20 minutes until the chocolate is firm and no longer tacky to the touch.

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These eggs have become such a staple in my kitchen that I now keep all the ingredients on hand year round, not just during Easter season. My sister confessed she hides them in the back of her fridge so her kids don't find them, which might be the biggest compliment they've ever received.

Making Them Your Own

I've discovered that swapping in almond or cashew butter creates wonderfully different flavor profiles, and using dark chocolate instead of semisweet transforms these into something sophisticated enough for dinner parties. The recipe is remarkably forgiving once you understand the basic technique.

Storage Secrets

These keep beautifully in an airtight container in the refrigerator for up to two weeks, though in my house they rarely last more than three days. You can also freeze them for up to three months if you want to get ahead of holiday gift giving.

Presentation Ideas

I love wrapping individual eggs in small squares of parchment paper tied with kitchen twine, which makes them feel extra special and gift ready. You can also arrange them in a pretty egg carton lined with colorful paper for a charming presentation.

• Try drizzling white chocolate over the dark chocolate coating for a stunning decorative effect
• Crushed pretzels make an incredible salty crunch alternative to sea salt
• A tiny sprinkle of espresso powder in the chocolate adds sophisticated depth

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There's something deeply satisfying about making something that looks so impressive with such simple ingredients and techniques. These eggs never fail to make people feel special.

Recipe Q&A

→ What type of peanut butter works best?

Creamy peanut butter is preferred as it blends smoothly with other filling ingredients, creating a soft, moldable texture.

→ Can I use dark chocolate instead of semisweet?

Yes, dark chocolate can be used for a richer, less sweet coating that pairs well with the peanut butter center.

→ How long do these treats need to chill?

Chilling for about 20–25 minutes before coating firms the centers, and an additional 20 minutes after dipping sets the chocolate perfectly.

→ What is the purpose of sprinkling flaky sea salt?

The sea salt enhances the flavor by balancing the sweetness and adding a pleasant crunch to the smooth chocolate shell.

→ How should these be stored?

Store in an airtight container in the refrigerator for up to two weeks to maintain freshness and texture.

→ Can nut butters other than peanut be used?

Almond or cashew butter can be substituted for peanut butter to create different flavor profiles while maintaining the creamy consistency.