This Peanut Butter Eggs recipe is easy to make with 6ingredients. Peanut butter Easter eggs are even more delicious thanReese's peanut butter eggs and are a perfect no-bake treat to make for Easter.
Line a large baking sheet with a silicone baking mat or wax paper, set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat butter and peanut butter until smooth
Then, beat in the vanilla until creamy.
Add powdered sugar, graham cracker crumbs and salt and beat until combined.
Use a 1 Tablespoon measuring spoon to measure out the peanut butter mixture then form it into an egg shape with your hands and put them on the prepared baking sheet.
Place the baking sheet in the freezer for at least 1 hour (or until the peanut butter eggs are frozen).
Make the Chocolate Coating
After 1 hour, place chocolate chips and 1 TBS peanut butter in a microwave safe dish or in the bowl of a double boiler. Melt, stirring until smooth and glossy.
Transfer melted chocolate to a small bowl (you want the chocolate to be deep, not a shallow layer in a large bowl).
Assemble & Set
Remove peanut butter eggs from the freezer and dip each one individually into the chocolate mixture (I use a fork to do this see photo below). I suggest removing a few at a time so they don’t become too soft.
Shake off excess chocolate and return the eggs to the baking sheet.
If desired, immediately sprinkle with sprinkles (before the chocolate hardens).
Repeat until all the peanut butter eggs are coated with chocolate.
Let the peanut butter eggs harden, either at room temperature or in the freezer (faster).
Store in an airtight container in the refrigerator or at room temperature. Serve at room temperature or slightly chilled.
Video
Notes
Ingredient Notes/Substitutions
Salted butter: unsalted butter, vegan butter, or coconut oil are good substitutes.
Peanut Butter: Use creamy peanut butter that is solid at room temperature. If you use peanut butter that is liquid at room temperature, you will need to serve these cold or add more powdered sugar or graham cracker crumbs to make the mixture firmer. You can also use almond butter, sunflower seed butter, etc. if you have a peanut allergy.
Powdered sugar: if you try to avoid refined sugar, make this easy Paleo Powdered Sugar and use it as a substitution.
Graham Cracker Crumbs: I process graham crackers in my Vitamix or food processor until a fine powder forms. If you have any dietary restrictions use a gluten-free/allergy friendly graham cracker variety!
Chocolate Chips: Choose your favorite chocolate - we prefer semisweet, but milk, dark and even white chocolate all work well.
Store/Freeze: Store in an airtight container in the refrigerator for 1-2 weeks, or in the freezer for 2 months.