15-Minute Chocolate-Peanut Butter Eggs
Homemade peanut butter fondant eggs dipped in chocolate, a beloved Easter and holiday confection. These have a creamy, play-dough-like center made from powdered sugar, peanut butter, and butter, paired with a glossy chocolate shell. The shortening in the melting chocolate ensures a smooth, thin coating that sets cleanly. Perfect for gifting, holiday baskets, or satisfying a sweet craving. This no-bake version is forgiving and ideal for bakers of any skill level, especially fun to make with children.
Ingredients
- 4 cup powdered sugar
- 1 ½ cup creamy peanut butter
- ¼ cup butter
- 2 tablespoon milk
- 3 cup semi-sweet chocolate chips
- 1 tablespoon shorteningcoconut oil or cocoa butter1:1dairy-freeveganadds dairy
coconut oil may add subtle flavor
Full guide →
Instructions
- 1
Mix powdered sugar, peanut butter, and butter together.
- 2
Add milk one tablespoon at a time, stirring until the mixture reaches a play-dough consistency and becomes workable.
- 3
Form the dough into egg shapes with your hands.
- 4
Place formed eggs in the freezer for 1 hour.
- 5
Combine chocolate chips and shortening in a glass measuring cup.
- 6
Microwave at 1-minute intervals, stirring between each interval, until fully melted. Alternatively, use a double boiler.
- 7
Dip each frozen egg into the melted chocolate, coating completely.
- 8
Place dipped eggs on waxed paper to set.
- 9
Once chocolate is set, trim any excess chocolate pooled at the base using a paring knife.
- 10
Decorate with royal icing or sprinkles if desired.
Tips
Freeze eggs thoroughly before dipping so they hold their shape in warm chocolate. If the filling is too soft, they will break apart.
Add shortening to chocolate to thin it for easier dipping and a neater finish. It prevents thick, crackled coatings.
Use waxed paper, not parchment, during setting so chocolate doesn't stick and you can trim cleanly.
Good to Know
Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Separate layers with parchment to prevent sticking.
Prepare completely 1-3 days ahead. Freeze unmolded dough up to 2 weeks and dip fresh, or store finished eggs refrigerated.
Room temperature for softer centers, or chilled for firmer texture. Serve at any time for snacking, gift-giving, or holiday baskets.
Common Mistakes
Don't skip the freezer step to avoid eggs breaking apart during dipping.
Don't forget shortening in chocolate to avoid thick, chalky coatings that crack.
Don't use parchment paper during setting to avoid chocolate sticking and tearing the coating.
Substitutions
coconut oil may add subtle flavor
Full guide →FAQ
Can I use natural peanut butter?
Yes, but creamy natural peanut butter (without added oils separated) works better. If it's very oily, drain some oil first. Very thin natural butters may make the filling too soft.
What if my chocolate is too thick for dipping?
Add a small amount of additional shortening and reheat. Thin chocolate coats more smoothly and prevents thick, uneven layers that crack when set.
How long can I keep these stored?
Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 3 months. Room-temperature storage (cooler climates) may work for 3-5 days, but chocolate may soften.