Easter is the perfect time to enjoy delicious homemade treats, and these Peanut Butter Easter Eggs are bound to be a holiday favorite! 🥜🍫 With a rich, creamy peanut butter filling encased in a smooth chocolate shell and decorated with fun pastel designs, these eggs taste even better than store-bought versions. They’re easy to make, fun to decorate, and the perfect sweet treat for your Easter celebrations.
Let’s dive into this easy and irresistible homemade Easter treat!
✨ Why You’ll Love These Peanut Butter Easter Eggs
- Better Than Store-Bought: No artificial ingredients—just rich, creamy, homemade goodness.
- Easy to Make: Simple steps and no baking required!
- Fun to Decorate: Get creative with pastel-colored swirls, dots, and festive designs.
- Perfect for Easter: These homemade eggs make great Easter basket gifts, holiday treats, or party favors.
- Make-Ahead Friendly: Store them for up to 2 weeks for easy Easter prep!
🛒 Ingredients (Yields 18 Eggs)
For the Peanut Butter Filling:
- 2 graham crackers (crushed)
- 1 cup (9.5 oz) smooth peanut butter
- 2 cups (8 oz) powdered sugar
- 1 tsp vanilla extract
- 4 tbsp (2 oz) unsalted butter, room temperature
- ½ tsp salt
For the Chocolate Shell & Decorations:
- 12 oz chocolate candy coating melts
- 4 oz pastel-colored candy melts
🥣 Step-By-Step Directions
Step 1: Make the Peanut Butter Filling
1️⃣ Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. 2️⃣ In a medium bowl, mix together peanut butter, powdered sugar, vanilla extract, butter, and salt until smooth and well combined. 3️⃣ Set aside while you prepare the chocolate molds.
Step 2: Create the Chocolate Shells
1️⃣ Melt the pastel-colored candy melts according to package instructions. Use a food-safe brush or spoon to create dots, brushstrokes, or swirls inside each silicone egg mold. Refrigerate until set (about 5-10 minutes). 2️⃣ Melt the chocolate candy coating melts and use a spoon or pastry brush to coat the inside of each mold cavity, making sure to create a thick, even shell. Refrigerate until firm (about 15 minutes).
Step 3: Fill & Seal the Eggs
1️⃣ Spoon the peanut butter mixture into each chocolate shell, leaving a small space at the top. 2️⃣ Cover the filling with a layer of melted chocolate and smooth it out. 3️⃣ Refrigerate the molds again until the chocolate is fully set (about 20 minutes).
Step 4: Unmold & Enjoy!
1️⃣ Gently pop out the eggs from the silicone mold. 2️⃣ Store them in an airtight container at room temperature for up to 2 weeks.
⏳ Prep & Storage Details
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
🍽️ Tips for Perfect Homemade Peanut Butter Easter Eggs
✔ Use High-Quality Chocolate: Choose a smooth, high-quality chocolate coating for the best taste and texture. ✔ Chill Between Layers: Refrigerating between steps ensures a solid shell that won’t break. ✔ Experiment with Fillings: Try adding crushed pretzels, shredded coconut, or mini chocolate chips for extra texture! ✔ Decorate Creatively: Use different colored candy melts, edible glitter, or sprinkles for festive Easter designs.
🐰 Fun Variations & Customizations
Looking to mix things up? Try these fun variations on the classic recipe:
🥥 Coconut Peanut Butter Eggs
- Add ¼ cup of shredded coconut to the peanut butter filling for a tropical twist.
🍫 Dark Chocolate Lovers’ Edition
- Swap milk chocolate melts for dark chocolate for a richer, bolder flavor.
🍯 Honey Peanut Butter Eggs
- Replace powdered sugar with ½ cup honey for a naturally sweetened alternative.
🌱 Vegan & Dairy-Free Option
- Use dairy-free chocolate and vegan butter for a completely plant-based treat.
🎉 Perfect for Easter Gatherings!
These homemade Peanut Butter Easter Eggs are a guaranteed hit for any Easter celebration! Whether you’re making them for Easter baskets, dessert tables, or holiday gifts, these sweet treats bring joy to every occasion.
So, who’s making these better-than-store-bought peanut butter eggs this year? 🐣💛 Let us know in the comments and tag your Easter baking buddies!
Print
🥚 Homemade Peanut Butter Easter Eggs – Better Than Store-Bought!
- Total Time: 1 hour
- Yield: 18 eggs 1x
Ingredients
- 2 graham crackers (crushed)
- 1 cup (9.5 oz) smooth peanut butter
- 2 cups (8 oz) powdered sugar
- 1 tsp vanilla extract
- 4 tbsp (2 oz) unsalted butter, room temp
- ½ tsp salt
- 12 oz chocolate candy coating melts
- 4 oz pastel-colored candy melts
Instructions
1️⃣ Make the Filling: Crush graham crackers and mix with peanut butter, powdered sugar, vanilla, butter, and salt until smooth. Set aside.
2️⃣ Create the Chocolate Shells:
- Melt pastel candy melts and decorate silicone molds with dots, brushstrokes, or swirls. Refrigerate to set.
- Melt chocolate candy melts and paint inside the molds to create a thick shell. Refrigerate until firm.
3️⃣ Fill & Seal: Spoon peanut butter mixture into each cavity, leaving space at the top. Cover with melted chocolate and refrigerate again until set.
4️⃣ Unmold & Enjoy! Gently pop out the eggs and store in an airtight container for up to 2 weeks.
Notes
- Storage: Room temp for up to 2 weeks in an airtight container
- Prep Time: 1 hour
- Cook Time: 0 minutes