No-Bake Best Chocolate Covered Peanut Butter Eggs are one of the most popular desserts. This recipe makes great treats and gifts. Our Easter menu will be a delicious Slow Cooker Ham, best side dish Easy Cheesy Hash Brown Potatoes Casserole, family favorite Best Slow Cooker Mac and Cheese, addictive Roasted Brussels Sprouts with Bacon and fluffy Italian Garlic Herb Parker Rolls. For dessert, we will have wonderful Chocolate Covered Peanut Butter Eggs.

These Best Chocolate Covered Peanut Butter Eggs can be made in 45 minutes prep time, place in the freezer for at least 60 minutes. Only 5 ingredients are needed to make these yummy Chocolate Covered Peanut Butter Eggs.

Ingredients needed to make the Best Chocolate Covered Peanut Butter Eggs:

creamy peanut butter
brown sugar
unsalted butter
powdered sugar
chocolate chips, semi-sweet or dark chocolate

Make one dozen with semi-sweet chocolate chips and one dozen with dark chocolate. Choose which one is your favorite. Looking for a fun and easy recipe to make with your kids or grandkids this year? These Chocolate Covered Peanut Butter Eggs do not take too much time to make and everyone loves to eat them.

In a bowl, place peanut butter.

Cream the peanut butter and the brown sugar.

Add the vanilla.

Stir in the melted butter.

Mix until blended with a hand mixer.

Mix in the powdered sugar.

Mix with a hand mixer until blended on low speed.

The mixture will be thick.

Line a 9×13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat.

Place parchment paper over the mixture and then press down with hands.

Place in the freezer for 1-2 hours.

Remove pan from the freezer and lift the peanut butter mixture out of the pan.

Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes.

Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cut out additional peanut butter eggs. Place the peanut butter egg shapes in the freezer to harden for another 1-2 hours.

Melt chocolate chips in the microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30-second increments and stirring in between every 30 seconds until the chocolate is melted and smooth. Carefully remove the bowl out of the microwave with a towel.

Dip each of the peanut butter eggs into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl. Place on a parchment paper.

Let chocolate harden on the eggs in the refrigerator and then layer in a container to store.

How to Store Best Chocolate Covered Peanut Butter Eggs:

Chocolate peanut butter eggs freeze very well for longer storage. Freeze on the wax-lined or parchment-lined cookie sheet, then transfer to an airtight container or freezer bag to maintain flavor.

Tips for Making The BEST Chocolate Peanut Butter Eggs

Try using two forks to dip the peanut butter eggs into the chocolate coating. Hold the eggs between the forks and allow the excess chocolate to drip off before moving the eggs to the parchment paper to set. This makes a smooth coating with less mess.
Try using milk chocolate, dark chocolate or vanilla coating to make these eggs. They are all tasty treats.

Can these Best Chocolate-Covered Peanut Butter Eggs ahead of time?

Freeze the peanut butter eggs and take them out of the freezer when ready to dip in melted chocolate.

Best Chocolate Covered Peanut Butter Eggs

Serves- 24

Prep Time- 30-45 minutes

Additional Time- 3 hours

INGREDIENTS

3 cups creamy peanut butter
1/8 cup brown sugar
1/2 cup unsalted butter, melted
5 cups powdered sugar
20 ounces chocolate chips, semi-sweet or dark chocolate

INSTRUCTIONS

Cream peanut butter and brown sugar.
Stir in melted butter.
Mix in powdered sugar.
Line a 9×13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat. Place in the freezer for 1-2 hours.
Remove pan from the freezer and lift the peanut butter mixture out of the pan.
Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes. Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cut out additional peanut butter eggs.
Place the peanut butter egg shapes in the freezer to harden for another 1-2 hours.
Melt chocolate chips in the microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30-second increments and stirring in between every 30 seconds until the chocolate is melted and smooth.
Dip each peanut butter egg into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl.
Let chocolate harden on the eggs in the refrigerator and then layer in a container to store.

More Easter desserts:

More Easter Cupcakes

More No-Bake Desserts

More Peanut Butter Chocolate Desserts

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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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