CakeWhiz

Peanut Butter Eggs {4 Ingredients}

Quick and easy peanut butter eggs recipe, made with 4 simple ingredients. They are no bake, fudgy, creamy and a perfect Reese’s peanut butter eggs copycat.

These are one of my favorite desserts to make during Easter and it’s a family tradition. The night before our big Easter feast, all the kids in the family come over and we make these together. There’s lots of laughter and fun and it just makes me so happy. These eggs are super fudgy, creamy and since they are no bake, you don’t even need to turn on the oven or stove (Thank goodness!). For more Easter fun on the table try this whimsical Easy Lamb Cake {With Marshmalloes} or this stunning Easter Egg Cake.

Easy Homemade Peanut Butter Eggs With Sprinkles

How To Make Homemade Peanut Butter Eggs recipe from scratch?

  1. Mix ingredients– Peanut butter, butter, brown sugar, vanilla until smooth.
  2. Add powdered sugar– Mix again.
  3. Chill mixture– Spread in a square pan.
  4. Cut out egg shapes– With an oval cutter.
  5. Decorate– Dip in melted chocolate. Toss some sprinkles and enjoy.
Sliced Homemade Reese's Chocolate Eggs for Easter

Variations For Creamy No Bake Chocolate Peanut Butter Eggs

Use other toppings– Instead of sprinkles, use chopped Oreos, chopped nuts, chopped candies and even white chocolate drizzle.

Use a different nut butter- In place of peanut butter. Use whichever nut butter you prefer.

Change the shape– Instead of an oval/egg shaped cookie cutter, you can use any other shape of cutter you like for a different design like a Christmas tree, shamrock, heart, pumpkin, etc.

Add Rice Krispies– In the mixture for some added texture and crunch.

Tips And Techniques For Peanut Butter Easter Eggs

How to shape eggs? You can use cutters or molds or just freehand the eggs, but they won’t be identical then.

Do not add marshmallow fluff– It was really very sweet and it was over-powering the peanut butter flavor.

Do not add cream cheese– I have made these with cream cheese but I feel like the cream cheese gives a tangy after-taste which is a little weird.

Recipe can easily be doubled or tripled– To serve a bigger crowd.

You must use creamy peanut butter– Because the chunky peanut butter doesn’t make a very smooth oval shape.

Make sure to chill the mixture before using a cutter to cut out shapes– Because otherwise it will get very sticky and messy and the shapes won’t hold together.

Use unsalted butter– Because salted butter makes the mixture too salty.

Sprinkles are optional– But kids love them! Toss them on before the chocolate sets.

The number of eggs you get from this recipe will vary– Because this will depend on your cookie cutter size. 

Place them on a cookie tray lined with parchment paper– Because this keeps the eggs from sticking and cracking on the tray, and makes for easy clean-up as well.

Homemade Easter Candy on Fake Nest

Storage

Refrigerate– In a sealed container for up to 1 week.

Freeze– These can be frozen in a sealed container for up to 1 month. Thaw in the fridge to enjoy.

More Homemade Candy Recipes

More Easter Desserts

Easy Homemade Peanut Butter Eggs With Sprinkles
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Peanut Butter Eggs

Prep Time: 10 mins
Chill time: 30 mins
Total Time: 40 mins
Quick and easy peanut butter eggs recipe, made with 4 simple ingredients. They are no bake, fudgy, creamy and a perfect Reese’s peanut butter eggs copycat.
Yield: 14 Candy eggs

Ingredients

  • 1 cup Peanut butter, Creamy
  • 1/4 cup Butter, Unsalted, Melted
  • 2 tbsp Brown sugar
  • 1 tbsp Vanilla extract
  • 2 cups Powdered sugar
  • 3 cups Chocolate chips, Semisweet, Melted, For dipping
  • 1/2 cup Sprinkles

Instructions 

  • In a mixing bowl, add peanut butter, butter, brown sugar, vanilla extract and mix until smooth and creamy.
  • Add powdered sugar slowly, 1/4 cup at a time, while continuing to mix.
  • Spread this mixture evenly in a square pan (Dimensions 8×8), lined with parchment paper.
  • Chill in the fridge for an hour or in the freezer for 30 minutes until the mixture is firm enough to be cut out. 
  • Press an oval cookie cutter into the chilled peanut butter mixture and dip each egg piece into a bowl of melted chocolate.
  • Place them on a cookie tray, lined with parchment paper. 
  • Toss some sprinkles on top of each egg before the chocolate sets. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 1 week. 
  • The number of eggs you get from this recipe will depend on your cookie cutter size.  

Nutrition

Calories: 431kcal, Carbohydrates: 54g, Protein: 6g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 14mg, Sodium: 140mg, Potassium: 119mg, Fiber: 2g, Sugar: 49g, Vitamin A: 190IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 0.8mg
Course: Dessert
Cuisine: American
Calories: 431
Author: CakeWhiz

7 comments on “Peanut Butter Eggs {4 Ingredients}”

  1. Wow! These look PERFECT! I just might have to give this recipe a go soon. 🙂

  2. These are great! Love that I can make my own peanut butter eggsnow!

  3. Love this homemade version!!! So yummy!

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