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Peanut Butter Easter Eggs

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Prep Time 20 minutes
Chill Time 45 minutes
Servings: 18 eggs
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 cup creamy peanut butter
  • 4 tbsp unsalted butter (softened)
  • 2–3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1½–2 cups chocolate chips
  • 1–2 tbsp coconut oil

Method
 

  1. Step 1 – Make the Filling
    Mix peanut butter and butter until smooth and creamy.
    Gradually add powdered sugar until the mixture becomes soft but holds shape.
    You’re aiming for a dough-like consistency—not sticky, not crumbly.
  2. Step 2 – Shape the Eggs
    Scoop about 1–2 tablespoons of mixture and shape into small egg forms.
    Slightly imperfect shapes are totally fine—it’s homemade, after all.
  3. Step 3 – Chill (Don’t Skip This)
    Place eggs on a lined tray and refrigerate for 30–60 minutes.
    This step is what keeps them from falling apart later.
  4. Step 4 – Melt the Chocolate
    Melt chocolate in 30-second intervals, stirring between each round.
    Add coconut oil for a smoother, shinier finish.
  5. Step 5 – Dip & Coat
    Use a fork to dip each egg into melted chocolate.
    Let excess drip off before placing back on the tray.
  6. Step 6 – Final Chill
    Refrigerate again for 15–20 minutes until chocolate sets.
    And that’s it. Simple, right?