These easy homemade Chocolate Peanut Butter Eggs have a sweet, super creamy peanut butter filling covered in milk chocolate. They’re the perfect Easter treat and a fun recipe to make with the kids!
Easter is right around the corner, and these Chocolate Peanut Butter Eggs are my most favorite homemade Easter treat ever! They’re easy to make, and they are sooo darn good! Be careful…they’re addicting!
I was really hoping to get this recipe up earlier in the week in case anyone might want to try making them this weekend. But, alas, I had to spend some time finishing our taxes because I procrastinated for too long (as usual), and the time totally got away from me.
But, hey, better late than never, right? Especially when it comes to anything with chocolate and peanut butter. So I’m going to get right to making these delicious little gems.
INGREDIENTS YOU NEED TO MAKE CHOCOLATE PEANUT BUTTER EGGS:
- Cream cheese
- Powdered sugar
- Peanut butter
- Milk chocolate chips
HERE’S A QUICK LOOK AT HOW TO MAKE CHOCOLATE PEANUT BUTTER EGGS:
Although I am a huge fan of natural peanut butter, I don’t recommend using it in this recipe because it can be somewhat oily, and it could make the peanut butter mixture too loose. Stick with regular old peanut butter for this recipe.
The hardest part about making these chocolate peanut butter eggs is dipping them in the chocolate. Well, it’s not really hard. It’s just a little messy, and you have to make sure the eggs don’t get soft before you dip them.
I recommend taking out maybe 10 eggs at a time from the freezer to dip in the chocolate. You’ll want to work as quickly as possible. You definitely don’t want them to thaw and get too soft before dipping because they will become hard to work with, and the toothpicks will come loose.
Since the toothpick leaves a hole behind, just gently cover the hole with some of the chocolate already on the egg and kind of smooth it out or make a little swirl on the top with the toothpick or a spoon so they look nice! And, hey, even if some of them don’t look so nice, they still taste amazing!!
By the way, using the toothpicks is totally optional. I just find it’s easier and less messy to dip the eggs this way. You could always just use a fork to dip the eggs. Don’t pierce the egg with the fork, just use the fork to gently roll the egg around in the chocolate. Then gently scoop the egg out of the chocolate with the fork and let the extra chocolate drip off through the fork.
Oh, and you can also use semisweet or dark chocolate if that’s your thing!
Since there’s cream cheese in the filling, be sure to keep these refrigerated in an air-tight container until you are ready to serve them. To tell you the truth, I actually like them better cold, straight out of the fridge! YUM!
I hope you try this recipe for Chocolate Peanut Butter Eggs and love it as much as I do. Thanks for visiting today!
Chocolate Peanut Butter Eggs
- ¼ cup butter, softened
- 2 ounces cream cheese, softened
- ½ pound powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 (11.5 to 12-ounce) bag milk chocolate chips
- Place the softened butter and cream cheese in a large bowl. Mix until thoroughly combined (I do it by hand with a wooden spoon or spatula – no need to bring out the mixer).
- Add the powdered sugar, peanut butter, and vanilla. Mix until thoroughly combined.
- Cover a large tray (a baking sheet will work fine also) with parchment paper or waxed paper.
- Using a heaping teaspoonful of the peanut butter, form the mixture into an oval or egg shape with clean hands, and place onto the parchment-lined tray. Repeat until all of the peanut butter mixture has been used. You should get about 35 eggs.
- Place a toothpick in the center of each peanut butter egg from the top.
- Place the peanut butter eggs in the freezer for 2 hours.
- To melt the chocolate, place a heat-safe bowl over a pot water (don't allow the water to touch the bottom of the bowl). Bring the water to a simmer. Place 2/3 of the chocolate chips in the bowl and stir until melted and smooth. Add the remaining 1/3 of the chocolate chips and stir until melted and smooth.
- Line a large tray or baking sheet with parchment paper or waxed paper. Take about 10 of the peanut butter eggs out of the freezer and place them on a plate. Note: You want to work in batches so the eggs stay as cold as possible before you dip them in the chocolate.
- Working with one egg at a time, dip each into the melted chocolate and place it on the tray. Remove the toothpick (if it’s snug, use another toothpick to gently put some pressure on the egg). Cover the hole from the toothpick by spreading some of the chocolate already on the egg. You can use the toothpick to do this or a spoon, etc. It’s hard to get it totally smooth on top, so make a little swirly design to make it pretty. Repeat with remaining eggs in batches of about 10.
- Place the eggs in the refrigerator for an hour or until the chocolate has cooled and hardened. ENJOY!
- Since these have cream cheese in them, you must keep them stored in the refrigerator until ready to serve.
- I don’t recommend using natural peanut butter in these eggs, as it can be too oily and may make the peanut butter filling too lose.
- You can use semisweet or dark chocolate if you prefer.
- Using the toothpicks is optional. I just find it makes it easier to dip the eggs in the chocolate. You can also just use a fork. Don’t pierce the egg with the fork, but just use the fork to gently roll the egg in the chocolate and then gently scoop the egg out of the chocolate with the fork, letting the excess chocolate drip off through the fork.
- You can melt the chocolate chips in the microwave if you prefer. Just be sure not to scorch the chocolate.