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Peanut Butter Easter Eggs topped with frosting flowers
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5 from 13 votes

Homemade Peanut Butter Easter Eggs

These Peanut Butter Easter Eggs are a family tradition at Easter. A smooth peanut butter filling covered in chocolate is decorated with icing flowers.
Prep Time10 minutes
Cook Time0 minutes
Refrigeration1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, Easter eggs, peanut butter
Servings: 12
Calories: 318kcal
Author: Erica Walker

Equipment

  • Egg candy mold

Ingredients

  • 14 ounces milk chocolate flavored easy melt wafers (can be purchased in most craft stores)
  • 1 cup peanut butter
  • 2/3 cup powdered sugar
  • 1/8 teaspoon salt
  • Royal icing for decorating optional, click here

Instructions

  • Place chocolate wafers in microwave safe bowl. Microwave for 30 seconds at half power. Stir. Repeat until wafers are completely melted.
  • Spoon melted chocolate into egg molds coating bottom and sides completely, about 1/8 inch thick. Refrigerate 30 minutes until set.
  • Meanwhile, place peanut butter in microwave safe bowl and microwave 30 seconds until softened.
  • Remove from microwave and stir in powdered sugar and salt until completely blended.
  • When chocolate is set, carefully spoon peanut butter mixture into egg molds and flatten (leaving about 1/8 inch between peanut butter and the top of the egg mold).
  • Spoon melted chocolate over peanut butter until covered completely and level with egg mold.
  • Refrigerate another 30 minutes until set. Carefully remove from molds. Decorate as desired with royal icing.
  • Decorate as desired with royal icing.

Notes

  • For starters, you can find the egg molds at most craft stores. The eggs end up being around 3 to 3 1/2 inches tall and one batch makes approximately one tray full.
  • If you want to substitute the chocolate flavored melt wafers with chocolate chips of any flavor, go ahead. But you'll want to adjust the recipe a bit. Use a 12-ounce bag of chocolate chips and add 1 1/2 Tablespoons of shortening or coconut oil to thin the chocolate. You will need to thin the chocolate in order to make it easier to use in the mold.
  • Let us know if any other variations work for you!

Nutrition

Calories: 318kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 146mg | Potassium: 140mg | Fiber: 2g | Sugar: 29g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg