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+ servings
white chocolate peanut butter Easter egg on a pink doily

Chocolate Covered Peanut Butter Easter Eggs

Chocolate covered Easter eggs with a sweet, creamy peanut butter filling. Dip them in white chocolate or semisweet chocolate, or make a mixed batch.
5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 24 servings
Calories 451 kcal

Ingredients
  

  • 16 ounces creamy peanut butter
  • 10 Tablespoons unsalted butter divided
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 12 ounces semisweet chocolate chips
  • 12 ounces white chocolate chips
  • 1/2 to 2 teaspoons shortening or vegetable oil
  • 3 cups candy melts in assorted colors

Instructions
 

  • Using a handheld or stand mixer, whip together the peanut butter, vanilla and 1 stick (8 Tablespoons) of butter. 
  • Add powdered sugar, in small batches, until blended. The filling should form a slightly dry, slightly sticky ball. 
  • If the mixture is too crumbly, melt the remaining 2 Tablespoons of butter and add, a little at a time, until the filling forms a ball that holds its shape. If the mixture seems too sticky, you can add more powdered sugar. 
  • Cover the filling and refrigerate for 30 minutes.
  • Using your hands, shape the peanut butter filling into Easter egg shapes. Place formed eggs on a baking sheet that has been lined with parchment or wax paper,
  • Refrigerate for at least 30 minutes or freeze for 10 to 15 minutes This will make the peanut butter balls easier to work with while you dip them in chocolate.
  • Once balls have chilled, melt chocolate chips over a double boiler (or in the microwave, being careful to follow the instructions on the bag). Stir to ensure the chocolate doesn't burn or seize. Be careful that you don't get water in the mixture. You may add some shortening or vegetable oil, about 1/2 teaspoon, to thin the melted chocolate.
  • Once chocolate has melted, dip the peanut butter eggs, covering completely. Lift the Easter eggs out of the chocolate using a fork, letting the excess chocolate drip back into the bowl.
  • Cool on a baking sheet lined with parchment or wax paper. Allow to harden completely before transferring to an airtight container.
  • Let cool and harden, then enjoy!
  • If you like, you can decorate the peanut butter Easter eggs with melted candy. 
  • Melt 1 cup of candy melts in the microwave, following the instructions on the bag. You can thin the candy melts with shortening or vegetable oil. (See the instructions on the bag for exact measurements.)
  • Transfer to a pastry bag or a small zippered bag. Trim the tip of the bag, then drizzle candy melt over the Easter eggs.
  • Repeat with additional colors of candy melts.

Nutrition

Calories: 451kcalCarbohydrates: 47gProtein: 6gFat: 27gSaturated Fat: 13gCholesterol: 16mgSodium: 114mgPotassium: 243mgFiber: 2gSugar: 42gVitamin A: 155IUVitamin C: 0.1mgCalcium: 47mgIron: 1.3mg
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