These Chocolate Covered Peanut Butter Eggs combine 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!
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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 powdered 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.
- Double Boiler
- Cookie Sheet or Jelly Roll Pan
- Wax Paper
- Forks or Candy Dipping Tools
- Mixing Bowls
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 Chocolate Peanut Butter Egg recipe Really Use Paraffin Wax?
The one question I seem to get asked the most is, "Does this recipe really call for paraffin wax?"
The answer to that is yes, but it is only to help thin the chocolate and give it a nice shine. It also helps to prevent the chocolate from softening or melting if the chocolate covered peanut butter eggs are left out at room temperature.
And while ingesting a little bit will not harm you, it is highly flammable. When heating it, do so over 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.
Paraffin Wax Substitution
In place of the paraffin wax you can easily use either 1-2 tablespoons of coconut oil or vegetable shortening. Both will help to thin the chocolate out, but only the coconut oil will give it a little shine like the paraffin wax.
If the chocolate covered peanut butter eggs are left out at room temperature, the chocolate will soften and begin to melt.
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 left out at room temperature.
- Alternatively, you can use a little vegetable shortening or coconut oil.
- If you don't own a double boiler, you can take a medium saucepan, fill with water to 1" - 1 ½", and top it with a glass heat proof 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!
Looking for More Chocolate Peanut Butter Treats?
Chocolate Covered Peanut Butter EggsAuthor:
- ½ cup Unsalted Butter, room temperature
- ¾ cup Peanut Butter, creamy
- ½ cup Marshmallow Fluff
- 2 cups Powdered Sugar
- 12 ounces Semi-Sweet Chocolate Chips
- ½ square Paraffin Wax, optional (or 1-2 tablespoon of coconut oil or vegetable shortening)
- 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 powdered 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 powdered 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. If using coconut oil or vegetable shortening in place of the paraffin wax, you can add this to the chocolate chips 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.