Easy No-Bake Peanut Butter Easter Eggs Recipe with Creamy Chocolate Shell
A quick and easy no-bake recipe for peanut butter Easter eggs coated in a creamy, smooth chocolate shell. Perfect for last-minute treats or year-round snacking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12-15 eggs 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (250g) creamy peanut butter (smooth, no-stir varieties preferred)
- 1 cup (120g) powdered sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (340g) semi-sweet or milk chocolate chips
- 1 tablespoon (15ml) coconut oil (optional, for chocolate shell)
- Sea salt flakes (optional, for sprinkling on top)
Instructions
- In a medium bowl, combine peanut butter, powdered sugar, softened unsalted butter, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Scrape down sides frequently.
- Using a small cookie scoop or spoon, scoop about 2 tablespoons (30g) of the peanut butter mixture. Roll between palms to form smooth egg shapes about 2 inches long. Place on a parchment-lined baking sheet. Yield about 12-15 eggs.
- Chill the shaped eggs in the refrigerator for 30 minutes to firm up the centers.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Alternatively, melt using a double boiler.
- Dip each chilled peanut butter egg into the melted chocolate, coating completely. Let excess chocolate drip off and place back on parchment paper. Sprinkle with sea salt flakes if desired.
- Return coated eggs to the refrigerator for at least 1 hour to fully harden the chocolate shell. Store in an airtight container in the fridge until ready to serve.
Notes
Use fresh creamy peanut butter rather than natural runny styles for better texture. Melt chocolate in short bursts and stir often to avoid scorching. Chill peanut butter filling well before dipping to prevent melting. Work in batches when coating eggs to keep chocolate temperature stable. Store eggs chilled and bring to room temperature 10 minutes before serving for best texture. Variations include nut-free sunflower seed butter, different chocolate types, and flavor boosts like instant coffee or cayenne pepper.
Nutrition
- Serving Size: 1 egg
- Calories: 150180
- Sugar: 12
- Sodium: 70
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 1
- Protein: 5
Keywords: no-bake, peanut butter, Easter eggs, chocolate shell, easy dessert, holiday treat, creamy chocolate, quick recipe