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!
This post was updated on 3/15/20. The recipe instructions and step-by-step photos were changed slightly to make the recipe easier.
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.
For me, the most difficult thing has always been getting all the eggs to look nice and smooth and even – but I am SO over that!
I use two forks dip the eggs (I don’t pierce them with the fork; I just use the forks to gently roll the eggs around in the chocolate and then pull them out, letting the extra chocolate drip off first). Then I use the fork to swirl the tops a little once I put the egg on the tray if I think it needs it.
Just do the best you can. Even if some of them don’t look so perfect…they’re homemade, and they still taste AMAZING!
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 the peanut butter eggs in the freezer for 2 hours or until firm.
- To melt the chocolate, use a double boiler or make your own by placing 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. Add the chocolate chips to the bowl 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. I use two forks to do this. Don't pierce the egg with the forks. Just use the forks to gently roll the egg around in the chocolate until it is covered. Then gently pick up the egg on one fork and allow some of the excess chocolate to drip off (a light tap on the edge of the bowl helps with this), and then put it on the tray. Once you put the egg on the tray, if desired, use the fork to swirl the chocolate on top.
- Repeat the process with the remaining eggs from the freezer in batches of about 10 at a time.
- 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.
- When using the double boiler or a bowl over a pot of simmering water, be careful when dipping the chocolate as some hot steam could escape around the edges of the bowl.