Chocolate-covered Peanut Butter Eggs are rich, delicious, and so good. I mean, what is not to love when peanut butter and chocolate come together? With a hard chocolate shell on the outside and a soft peanut butter interior inside, these homemade Reese's Peanut Butter Eggs are crunchy, creamy, and sweet. Plus, they are an easy to make, no bake dessert, with just 6 ingredients. You need to try these Easter egg candies!

Why You’ll Love Peanut Butter Eggs

• They’re easy to make. Sure it takes some time to shape the peanut butter mixture into eggs before coating in chocolate and letting it set, but the recipe is straight forward and easy to follow. But the best part is that it doesn't look like it was easy. It looks like something you picked up from a specialty candy store.
• Perfect for Easter. Easter is all about the treats like mini chocolate eggs and Easter bunnies, but nothing beats homemade peanut butter eggs — not even Reese’s cups! This homemade version is also bite-sized which makes them really easy to serve or package up and gift to family and friends, or include in your kid's Easter basket.
• Everyone loves them. Whether you’re serving adults, children, or even hard-to-please teenagers, these peanut butter eggs are the perfect dessert to make. I mean, chocolate and peanut butter is everyone's favorite combination, am I right? These chocolate eggs are a total crowd-pleaser.

Ingredient Notes

To make these delicious Peanut Butter Eggs, you will need the following ingredients (full quantities in the recipe card below):

• butter
• creamy peanut butter
• confectioners’ sugar
• vanilla extract
• chocolate - feel free to use milk chocolate or dark chocolate. Whichever you use, make sure that it is high-quality chocolate since it's one of the main ingredients in this recipe. I would also recommend using real chocolate versus chocolate chips because they melt more smoothly. You could use chocolate chips but expect the texture to not be as smooth and to set with streaks or lumps.
• vegetable oil - I like using coconut oil because it adds a very subtle taste that complements the chocolate well, and is not as overpowering an oil like olive oil.
• salt flakes - optional, to sprinkle on top.

You will also need measuring cups and spoon, mixing bowl, hand mixer or stand mixer, and a half sheet baking pan or large tray.

How to Make the Best Peanut Butter Eggs

First, make the peanut butter filling.

In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and creamy, about 1-2 minutes.

Add the peanut butter and beat to incorporate, about 1 minute. Add in confectioners’ sugar and vanilla extract and beat on low until combined, about 1 minute. The dough will be crumbly.

How to Shape Peanut Butter Eggs

1. Shape into a ball. Take 1 tablespoon of dough and shape it into a ball. If you are finding the dough too dry and crumbly to do this, then beat in 1-2 tablespoons of water on low speed until combined. It should now be easier to work with but should still be soft and crumbly.
2. Flatten into an egg. Once shaped into a ball, use the palm of your hand to flatten it slightly into a disc. Then use your hands to shape into an egg, with the bottom being wider than the top.
3. Chill. Transfer the shaped eggs to large half sheet baking pan lined with parchment paper. Allow the eggs to set and harden in the refrigerator for 1 hour.

Coating Peanut Butter Eggs with Chocolate

1. Melt the chocolate. Once set, you are ready to melt the chocolate. Melt the chocolate either on the stove or in the microwave:
   • On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips with vegetable oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes. 
   • In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate and vegetable oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
2. Coat the peanut butter eggs. Use a fork to carefully dip each chilled egg into melted chocolate. Tap the edge of the bowl to remove any excess chocolate and place the coated eggs back onto the lined baking sheet. You can also use a spoon to help coat the eggs with chocolate.
3. Chill again. Transfer the coated eggs back to the fridge to slightly set for 5 minutes. Then use any excess melted chocolate and drizzle over the eggs in a diagonal motion to add texture. Place back into the fridge to set completely, about 30 minutes.

More Easter Dessert Recipes

• 30 Best Easter Desserts
• Easter Bark
• No Bake Peanut Butter Bird's Nest Cookies
• Mini Egg Cookie Bars
• Easter Egg Caramel Brownies
• Easter Blondies
• Chocolate Chip Cookies