Here’s my beloved recipe for homemade Amish peanut butter Easter eggs, featuring creamy peanut butter, sweet powdered sugar, and a rich chocolate coating that creates the perfect candy shell.
These Easter eggs have become a spring tradition in our house, and I always make an extra batch because they disappear so quickly. There’s something special about sharing these with the kids – and sneaking one (or two!) after they’ve gone to bed.
Why You’ll Love These Peanut Butter Easter Eggs
- 5-ingredient simplicity – With just butter, peanut butter, sugar, salt, and chocolate, you can create these delicious treats using ingredients you probably already have in your pantry.
- No-bake convenience – These Easter eggs don’t require any oven time – just mix, shape, dip in chocolate, and let them set.
- Make-ahead friendly – You can prepare these eggs days before Easter and store them in the fridge, making your holiday preparations stress-free.
- Homemade tradition – Making these classic Amish treats at home lets you create special holiday memories with family, and they taste way better than store-bought candy.
What Kind of Peanut Butter Should I Use?
For these Easter eggs, regular smooth peanut butter like Jif or Skippy works much better than natural peanut butter. The stabilizers in regular peanut butter help create the right consistency and prevent the oils from separating, which is crucial for getting that perfect texture in your candy. Natural peanut butter can be too oily and make your mixture too soft to shape properly. If you’re set on using natural peanut butter, make sure it’s very well stirred and consider adding a bit more powdered sugar to get the right consistency. Just avoid using crunchy peanut butter – while it’s great for sandwiches, the chunks will make it harder to form smooth, attractive eggs.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Peanut butter: If you have a peanut allergy or just want to try something different, you can use almond butter, sunflower seed butter, or cookie butter. Keep in mind that the texture might be slightly different, and you may need to adjust the amount of confectioners’ sugar to get the right consistency.
- Butter: You can swap the regular butter with dairy-free margarine or coconut oil (use the solid kind). If using coconut oil, chill the mixture a bit longer as it softens more quickly at room temperature.
- Coating chocolate: Any type of chocolate chips work here – milk, dark, or white chocolate. You can also use candy melts or almond bark for easier melting. Just don’t use chocolate bars meant for eating as they might not set properly.
- Confectioners’ sugar: This is a must-have ingredient that gives the eggs their structure – there’s really no good substitute that will work the same way in this recipe.
Watch Out for These Mistakes While Making
The biggest challenge when making Amish peanut butter eggs is getting the right consistency – if your mixture is too soft, you’ll end up with shapeless blobs instead of neat eggs, so make sure your butter isn’t completely melted but just softened at room temperature. When it comes to dipping the eggs in chocolate, a common mistake is working with chocolate that’s too hot, which can cause the peanut butter filling to melt and create a messy situation – instead, let your melted chocolate cool slightly until it’s just warm to the touch. Another crucial error is rushing the chilling process between steps – these eggs need proper time to firm up in the refrigerator (at least 30 minutes after shaping and another 15 minutes after dipping) to maintain their shape and ensure a clean chocolate coating. For the smoothest results, use a fork or dipping tool to coat the eggs, and gently tap off excess chocolate on the side of the bowl before placing them on parchment paper to set.
What to Serve With Peanut Butter Easter Eggs?
These homemade peanut butter eggs make a perfect addition to any Easter dessert spread or candy dish! They pair wonderfully with a cold glass of milk or a hot cup of coffee to balance out their sweet richness. Since these treats are pretty decadent on their own, I like serving them alongside lighter sweets like fresh strawberries or raspberries for a nice contrast. You can also add them to a dessert board with other Easter candies and cookies for a fun holiday spread that everyone will love.
Storage Instructions
Keep Fresh: These homemade peanut butter eggs stay fresh in an airtight container in the refrigerator for up to 2 weeks. I like to place wax paper or parchment paper between layers to prevent them from sticking together. The cool temperature helps keep the chocolate coating firm and prevents the peanut butter center from getting too soft.
Freeze: Want to make these ahead? You can freeze these peanut butter eggs for up to 3 months! Just place them in a freezer-safe container with parchment paper between layers. They’re perfect for making in bulk during holiday season.
Thaw: When you’re ready to enjoy your frozen peanut butter eggs, just transfer them to the fridge and let them thaw overnight. Once thawed, they’ll taste just as good as freshly made ones! Keep them cold until serving to maintain that perfect chocolate snap.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 80-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 40-50 g
- Fat: 240-260 g
- Carbohydrates: 320-350 g
Ingredients
- 1/2 cup softened butter (8 tablespoons)
- 1 1/4 cups smooth peanut butter
- 2 cups confectioners’ sugar
- 1/8 teaspoon salt
- 10-12 ounces coating chocolate, melted (about 2 cups chocolate chips)
Step 1: Prepare the Peanut Butter Mixture
In a large mixing bowl, combine the soft butter and peanut butter.
Mix these ingredients together until the mixture is smooth.
Add the powdered sugar and a pinch of salt, then mix well until you achieve a smooth and creamy consistency.
Step 2: Chill the Mixture
Wrap the peanut butter mixture in parchment paper and place it in the refrigerator to chill for at least an hour.
This chilling step is crucial to make the mixture more manageable for shaping.
If time permits, you may chill it for longer to ensure it is firm.
Step 3: Shape the Peanut Butter Eggs
Once chilled, remove the mixture from the refrigerator and begin cutting or shaping it into egg forms.
You can choose the size you prefer, but a thickness of about 1/2 to 3/4 inches and using a 2-inch cutter is recommended.
Arrange the shaped eggs on a parchment-lined tray.
Step 4: Firm Up the Eggs
Place the tray of eggs into the freezer for approximately 15 minutes.
The goal is to make the eggs cold and firm but avoid freezing them completely.
Alternatively, you can cover the eggs and refrigerate them overnight before dipping.
Step 5: Melt the Chocolate
Melt the chocolate in a microwave-safe bowl, using 30-second intervals and stirring in between until smooth.
If the chocolate remains too thick, consider adding a bit of Crisco shortening.
Alternatively, you can melt the chocolate using a double boiler for a smoother consistency.
Step 6: Dip and Harden the Eggs
With the chocolate melted, carefully dip each chilled egg using a fork or dipping tools.
Gently tap the fork against the side of the bowl to remove excess chocolate.
Place the dipped eggs onto a parchment-paper-lined tray.
Refrigerate the chocolaty eggs until the chocolate hardens.
Step 7: Decorate and Store
Decorate the chocolate-coated eggs as desired with extra drizzles or sprinkles.
Keep in mind, sprinkles should be added before the chocolate sets completely.
Finally, store the decorated eggs in a closed container in the refrigerator, as they are best enjoyed cold.
