If you need a quick and easy Easter dessert idea, these Chocolate Covered Peanut Butter Eggs are perfect for you! They’re so cute, tasty and festive for Easter!
Chocolate Covered Peanut Butter Eggs
I whipped up these simple and adorable chocolate covered peanut butter eggs that you are going to just love. Perfect for Easter! Wilton has a zillion colored candy melts that I picked up at Michaels last week along with those cute paper liners. Check the baking section of your grocery store for candy melts too. Amazon is always helpful too.
Be sure to try my Peanut Butter and Chocolate Cookie Pies too! Follow Picky Palate on Instagram for daily recipe inspiration. Hope you enjoy!!
What You’ll Need
- creamy peanut butter
- powdered sugar
- Wilton Candy Melts in paste colors, find in the baking section of your grocery store or check Amazon
- Sprinkles for tops if desired
How to Make This Easy Easter Dessert
- Place peanut butter and sugar into a large bowl, mix until combined. I used my hands half way through mixing with a spoon. Dough will be pretty firm.
- With a cookie scoop or spoon, scoop 3-4 tablespoons of dough into your hands and shape into eggs. Freeze for 30 minutes to an hour until hardened.
- Start with one color of candy melts at a time. Coat 4-5 peanut butter eggs with chocolate and place onto parchment or wax paper. Sprinkle with non-parils quickly as chocolate hardens fast. It’s important to work in batches so your chocolate doesn’t harden on you.
- Continue coating all of your eggs until they’ve all been coated and sprinkled. Let chocolate harden and serve. Enjoy room temperature or chilled. I only used maybe a fourth of each bag which means you can create other fun treats another time. I dipped Oreos in these last year and they were a huge hit.
Place your peanut butter into a large bowl. Add your powdered sugar. Once mixed, use a large cookie scoop to help form the eggs.
You’ll start like this and with your hands form the dough into little egg shapes.
Like this. Mine are far from perfect, but it works anyway.
Let the coating begin. Start with one color at a time when melting your chocolate. You’ll coat 4-5 eggs per color.
How To Serve
Serve peanut butter eggs during your upcoming Easter celebration. They’re simple to make and so delicious. Serve room temperature or chilled.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator or room temperature for up to 3-4 days.
Chocolate Covered Peanut Butter Eggs
Equipment
- Freezer
- mixing bowl
- mixing spoon
Ingredients
- 2 1/2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- Wilton candy melts in yellow, green, pink & white
- Non-parils for sprinkling on top
Instructions
- Place peanut butter and sugar into a large bowl, mix until combined. I used my hands half way through mixing with a spoon. Dough will be pretty firm.
- With a cookie scoop or spoon, scoop 3-4 tablespoons of dough into your hands and shape into eggs. Freeze for 30 minutes to an hour until hardened.
- Start with one color of candy melts at a time. Coat 4-5 peanut butter eggs with chocolate and place onto parchment or wax paper. Sprinkle with non-parils quickly as chocolate hardens fast. It's important to work in batches so your chocolate doesn't harden on you.
- Continue coating all of your eggs until they've all been coated and sprinkled. Let chocolate harden and serve. Enjoy room temperature or chilled.
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Where did you find the liners?
Michael’s Craft Store
My Grandmother gave me peanut butter eggs every Easter when I was growing up. I have been searching for a recipe so I can make them for my kids and carry on the tradition. To make it extra special, I looked online and found a company, Box and Wrap that has the cutest Easter candy boxes and candy bags. I chose the bunny shaped candy box.
They look so yummy. I love what you did with the different color chocolates. I make them as well but I add in graham cracker crumbs. The texture is so good!!!
These look amazing! I made a TON of cake bites for Easter, and now I know what to do with the leftover candy melts!
My friend taught me the coolest way to dip stuff like this: Place whatever you’re dipping into the chocolate, and use a spoon to coat. Then lift it out with a fork, and using the straight edge of a butter knife, tap the fork. This helps to smooth out the chocolate and lets the excess drip off. Use the knife to slide the treat off the fork and onto waxed paper. They turn out beautifully, and no messy fingers!
I may have to add this to my dessert list for Sunday! They’re adorable.
We just finished making these and i have a couple of comments, if you don’t mind…
We used skippy regular peanut butter and it was not that hard to mix and it needed at least 30-45 minutes to get hard. We did use a cookie scoop (approx. 2T) to portion and then dipped fingers in water to form egg shapes. A single bag (14 oz.) of candy melts would probably have done the entire batch (we made coconut eggs from another site as well). The spooning over the top went very nicely albeit a bit messy. The blue and yellow look very pretty with easter sprinkles or with colored sugar (we also made purple and that seemed a little to dark. The finished eggs need to be in the fridge though, because they get very soft at room temperature. They do taste very good!
Love these! How festive and perfect for Easter! Plus peanut butter eggs are my most favorite Easter treat š
I’ll second the question on the easiest way to “dip” them?
Also, do you have an approximation of how much in weight I would buy of the melts? I can buy them in bulk.
I can’t wait to make these… I am totally bringing these for Easter!!
ooooooh. i love them. and they look super easy. and impressive. i shall be trying this. try and stop me!
My dd is allergic to dairy, eggs and gluten. So pleased to find a recipe that I can use for her. I’ll use a dark chocolate that has no dairy and viola! She’ll have an awesome Easter treat! Thanks for sharing your recipe.
So glad this will work out for you Susan!!
These are too darn cute! I plan on making these for my in-laws and have a question. We have to travel and I was wondering how long you think these would stay fresh (I’m assuming in the fridge)? We have to travel Thursday so I would have to make them Tues or Wed. Do you think they would still taste just as delicious on Friday? Thank you!
Hi Meghan,
I emailed you, but just in case, ours lasted a good 4 days not even in the refrigerator š Hope you enjoy!!
These are so cute, Jenny!