These Chocolate Covered Peanut Butter Eggs are not like what you would typically get in a store…they’re better! This recipe combines a light and fluffy, peanut butter filling, that’s chilled then dipped in a semi-sweet melted chocolate. They’re easy to make, require only 6 ingredients, and taste absolutely incredible!
Recipe updated and fresh new photos! 4.5.2019
what makes these the best chocolate covered peanut butter eggs?
In my family, when Easter arrives, these chocolate covered peanut butter eggs are the one thing we always make! The filling or egg part is made using unsalted butter, creamy peanut butter, marshmallow fluff, and confectioners sugar. Then they’re dipped in a semi-sweet melted chocolate. They’re great kept in the refrigerator and even better in the freezer!
You can use a hand mixer or a stand mixer for this recipe, and you’ll also need a few other essential tools, which I’ve listed below.
how to make chocolate covered peanut butter eggs
Below is a short video tutorial I put together to show you how I make these homemade chocolate covered peanut butter eggs.
does this recipe really use paraffin wax?
The one question I seem to get asked the most is, “Does this recipe really call for paraffin wax?” Yes, but it is only to make the chocolate harden with a nice shine. While a little bit won’t harm you, it is highly flammable. When heating it, do so on low heat, and never leave it unattended as it’s melting. You will add in the semi-sweet chocolate chips after the paraffin wax has melted fully.
quick tips before starting
- The paraffin wax is totally optional with this recipe. It’s main purpose is to thin and add a little shine to the chocolate. It also keeps the chocolate from melting when set out at room temperature.
- Alternatively, you can use a little vegetable shortening, coconut oil, or light corn syrup. Both will help thin the chocolate, but they won’t give it the shame shine. Additionally, they won’t help keep the chocolate from melting at room temperature.
- If you don’t own a double boiler, you can take a medium saucepan, fill with water to 1″ – 1 1/2″, and top it with a glass mixing bowl. Place the chocolate in the glass bowl and melt over low heat.
- Have your cookie sheet or jelly roll pan ready and lined with wax paper once your chocolate has melted. I keep mine to the left of my double boiler so I don’t have to move it far once the egg has been dipped in chocolate.
- With any leftover chocolate you have, you can dip pretzels, Oreos, or whatever you fancy covered in chocolate! We like to dip pretzels and then store them in a container in the refrigerator. So good!
Whip up these Chocolate Covered Peanut Butter Eggs for a simple Easter treat that everyone will love! They have a light and fluffy peanut butter filling with a silky chocolate coating. Easy to make and taste wonderful!
- Prepare a small baking sheet or container lined with wax paper.
- Using a hand-held mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, peanut butter, and marshmallow fluff on medium-high speed until fully combined. Scrape down the sides of the bowl as needed.
- Switching the mixer speed to low, add in the confectioners sugar a little at a time until the peanut butter egg mixture forms. It should be soft, creamy, and on the sticky side.
- Take a spoonful of mixture and with your hands, roll it into an egg-like shape and place on the baking sheet. Repeat this step until all the mixture is used. If the peanut butter egg mixture is too sticky to handle, you can either refrigerate it for an hour or roll the egg shape in a little confectioners sugar.
- Freeze the peanut butter eggs until they are firm enough to dip into the chocolate (minimum 1 hour). The longer they have the chance to firm up in the freezer, the less likely they’ll fall apart while you dip them into the melted chocolate.
- Using a double boiler (fill the bottom boiler with about 1″-1.5″ water), melt the paraffin wax over low-heat uncovered until melted. Then add in the bag of chocolate chips until completely melted. Do not melt the paraffin wax and the chocolate chips together at the same time.
- Dip each egg into the melted chocolate using candy dipping tools or a fork (or two, if helpful) and set back onto the wax paper.
- After the chocolate has hardened, trim off any excess chocolate from the bottom.
- Store the chocolate covered peanut butter eggs in the fridge or you can freeze them in a tightly sealed container for a month.
- Recipe adapted from my Grammy’s family recipe.
Keywords: chocolate covered peanut butter eggs, peanut butter eggs, chocolate peanut butter eggs, easter eggs
need some more chocolate and peanut butter in your life? check out these recipes!
- Devil’s Food Cupcakes with Peanut Butter Frosting
- Chocolate Dipped Peanut Butter Cookies
- Irresistible Peanut Butter Tandy Kakes
- Reese’s Peanut Butter Cup Cheesecake
- Chocolate Dipped Graham Cracker Christmas Trees
This post may contain affiliate links. Please read my Policies page.
Beyond the Butter, LLC owns the copyright on all images and written content within this blog post. If you would like to republish a Beyond the Butter recipe, please feel free to do so by using 1 photo and a link back to the recipe. If you would like to republish the recipe on your site, please link back to the original recipe at the top of the post, use your own photos, and rewrite the full recipe in your own words to make it your own.