Homemade Peanut Butter Eggs
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If you love that classic chocolate-peanut butter combo, these homemade peanut butter eggs are about to become a favorite. They’re creamy, chocolatey, and ridiculously easy to make with just three simple ingredients. No baking required, no fancy tools—just a little chill time and a lot of payoff.
Perfect for Easter treats, gifting, or keeping a stash in the freezer for when the sweet tooth hits.
Why You’ll Love These
- Only 3 ingredients
- No oven needed
- Taste just like the store-bought classics
- Easy to customize with dark or milk chocolate
Homemade Peanut Butter Eggs
Ingredients
- 12 oz chocolate chips or brick chocolate, for melting
- ¾ cup peanut butter
- ½ cup powdered sugar
Directions
- In a bowl, beat the peanut butter and powdered sugar together until smooth and fully combined.
- Melt half of the chocolate. Spoon or brush it into your egg molds, coating the bottom and halfway up the sides.
- Freeze for 15 minutes to set.
- Spoon or pipe the peanut butter filling into the center of each chocolate shell.
- Melt the remaining chocolate and spoon it over the filling, just covering it and sealing the top.
- Freeze again for 15 minutes, or until firm.
- Gently unmold and enjoy!
Tips & Variations
- For a firmer filling, add a tablespoon or two more powdered sugar.
- Use dark chocolate for a richer, less sweet version.
- No egg mold? Shape the filling by hand and dip it in melted chocolate.
These homemade peanut butter eggs are proof that simple ingredients can make the best treats. Make a batch, stash them in the fridge or freezer, and don’t be surprised if they disappear fast.
Homemade Peanut Butter Eggs
Homemade peanut butter eggs made with just three ingredients—chocolate, peanut butter, and powdered sugar. An easy no-bake treat perfect for Easter and spring desserts.
Ingredients
- 12 oz chocolate chips or brick chocolate for melting
- ¾ cup peanut butter
- ½ cup powdered sugar
Instructions
- In a bowl, beat the peanut butter and powdered sugar together until smooth and fully combined.
- Melt half of the chocolate. Spoon or brush it into your egg molds, coating the bottom and halfway up the sides.
- Freeze for 15 minutes to set.
- Spoon or pipe the peanut butter filling into the center of each chocolate shell.
- Melt the remaining chocolate and spoon it over the filling, just covering it and sealing the top.
- Freeze again for 15 minutes, or until firm.
- Gently unmold and enjoy!
