These Peanut Butter Easter Eggs are simple to make at home. With only a few ingredients — and a little help from the kids — you’ll have delicious homemade Easter candy that can become a family tradition.
Peanut Butter Easter Eggs
Easter isn’t the same for me without peanut butter treats. I’m a sucker for peanut butter cups, peanut butter eggs, hearts, pumpkins and more — and I love recreating those flavors at home, even when it’s not Easter.
My favorite Easter candy is the classic peanut butter-filled egg. They’re easy to make and perfect for filling baskets. I also enjoy making homemade versions of other favorites when the mood (or a craving) strikes.
My kids enjoy helping make these — whether they like creating them or eating them more, I’m not sure. Either way, they’re a fun family activity.
I often use an inexpensive egg tray from the dollar store as a mold, but if you don’t have one you can easily shape the mixture by hand. Little helpers won’t mind the mess — it’s part of the fun.
What’s your favorite Easter candy?
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Peanut Butter Easter Eggs
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Ingredients
- 1 ½ – 2 cups powdered sugar
- ½ cup creamy peanut butter
- 2 tablespoons butter, softened
- 2 teaspoons milk, if needed
- White and/or chocolate coating (CandiQuick or similar)
- Sprinkles, optional
Instructions
- In a mixing bowl combine the powdered sugar (start with the smaller amount), peanut butter and softened butter until well mixed. Add more powdered sugar or a little milk only if needed to reach a workable dough-like consistency.
- Shape portions of the peanut butter mixture into egg shapes and place them on a lined baking sheet. Freeze the shaped eggs for about an hour to firm them up.
- Melt the coating according to package directions. Using a fork, dip each frozen egg into the coating, letting excess drip off. Return the coated eggs to the lined baking sheet to set. Once set, decorate with drizzles of coating and sprinkles if desired. Allow the coating to fully set before serving.
Use an egg mold (optional)
- If using an egg mold, melt coating and paint the inside of each mold cavity with a thin layer of chocolate. Chill 10–15 minutes until set. Paint again if necessary for a sturdier shell.
- Spoon peanut butter filling into each cavity, leaving space at the top for more coating. Reheat coating if needed and spoon more over the top to seal. Refrigerate until set, then remove from the mold.
- Decorate with drizzles and sprinkles if desired and let the coating set completely before serving.
Notes
- An egg mold isn’t necessary, but it does give the eggs a neat, uniform shape.
Nutrition
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Carbohydrates: 6g
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Protein: 1g
,
Fat: 2g
Nutrition information is automatically calculated and should be used as an approximation.
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Originally published on April 10, 2014. Updated on April 26, 2021.