These Chocolate Covered Peanut Butter Eggs feature a light, fluffy peanut butter filling that’s chilled, then dipped in melted semi-sweet chocolate. They’re easy to make, require only six ingredients, and taste absolutely incredible!
Like my PA Dutch Chocolate Funny Cake, Black Bottom Cupcakes, and Lemon Bars, this recipe is a long time family favorite! It was once made by my late Grammy and is now made by all of her kids and grandkids!
The filling in this chocolate peanut butter egg recipe is not your traditional peanut butter filling, like what you’d see in a chocolate buckeye recipe. The texture is light, fluffy, and creamy, thanks to the unsalted butter, creamy peanut butter, marshmallow fluff, and powdered sugar. The peanut butter eggs are then dipped in semi-sweet chocolate and refrigerated until set.
It’s a really easy chocolate treat to make, tastes really good, and is the perfect after-dinner dessert for Easter or springtime!
Table of Contents
Ingredients Needed
To make this chocolate covered peanut butter eggs recipe, you’ll need the following ingredients.
- Vegetable Shortening. This ingredient helps thin out the semi-sweet chocolate chips and gives the chocolate peanut butter eggs a slight shine.
- Marshmallow Fluff. You can also use marshmallow creme, which is essentially the same thing, except that marshmallow creme contains cream of tartar and xanthan gum.
- Chocolate Chips. I recommend using a good-quality brand of semi-sweet chocolate chips, like Ghirardelli.
- Peanut Butter. It should be creamy and, preferably, not the stir kind of peanut butter.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these easy chocolate covered peanut butter eggs. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Prepare the peanut butter egg filling. Mix the unsalted butter, peanut butter, and marshmallow fluff on medium-high speed until well combined (Images 1-2). Add the powdered sugar one cup at a time until fully combined. When mixed properly and using room-temperature butter, the peanut butter filling should be soft, creamy, and a little sticky (Images 3-4).
Step 2. Shape the peanut butter eggs. Take a spoonful of the mixture (Image 5) and, with your hands, roll it into an egg-like shape. Place it on a wax paper-lined baking sheet (Image 6). Repeat this step until all the mixture is used, then freeze until firm—about 45 minutes to 1 hour. Longer is always better because the firmer the eggs are, the easier they will be to dip into the melted chocolate.
Quick Tip: If the peanut butter egg mixture is too sticky to handle, you can refrigerate it for an hour or roll the egg shape in powdered sugar.
Step 3. Melt the semi-sweet chocolate chips. Using a double boiler, fill the bottom boiler with about 1″-1.5″ water, then melt the vegetable shortening (or coconut oil) and semi-sweet chocolate chips over low heat (Image 7), uncovered until melted and smooth (Image 8). You can also melt the two together in the microwave using a heat-proof, microwaveable bowl.
Recipe Tip: If you’re using paraffin wax, it should be melted only in a double boiler, and it should be melted first before adding the chocolate chips.
Step 4. Coat the peanut butter eggs in chocolate. You can use candy dipping tools or 1-2 forks. After coating the peanut butter egg, lift up and gently tap off any excess chocolate on the side of the bowl or double boiler (Images 9 and 10). Repeat until all the peanut butter eggs have been dipped in chocolate. Drizzle a little more chocolate over the tops, if desired. Chill the chocolate covered peanut butter eggs in the fridge until they set. Trim off any excess, then enjoy!
Substitutions
Below are tested and recommended substitutions for the following ingredients.
- Vegetable Shortening. Instead of vegetable shortening, you can use coconut oil. This is a 1:1 substitution. You can also use 1/2 square of paraffin wax. Paraffin wax, like vegetable shortening and coconut oil, helps thin the chocolate and adds a little shine. It also allows the chocolate-covered peanut butter eggs to sit out at room temperature without melting.
- Semi-sweet Chocolate Chips. Milk chocolate chips can be used as a substitute for semi-sweet chocolate chips, but I personally think semi-sweet chocolate chips taste better. Another substitute to cut down on sugar a little is Hu Kitchen’s sugar-free chocolate chips.
I did not test this recipe using any sugar or butter alternatives.
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Pin ItRecipe FAQs
Yes, both will help thin the chocolate and give it a little shine once set. It is a 1:1 substitution.
If you don’t own a double boiler, you can use a medium saucepan, fill it with 1-1 1/2 inches of water, and place a heatproof glass mixing bowl on top. Then, place the chocolate in the glass bowl and melt it over low heat. Alternatively, you can melt the vegetable shortening and semi-sweet chocolate chips together in a heat-proof, microwaveable bowl.
The main purpose of the paraffin wax is to thin the chocolate and add a little shine. It also keeps the chocolate from melting when left out at room temperature. It’s not for everyone, hence why it’s only shown as a substitution option for vegetable shortening.
With any leftover melted chocolate you have, you can dip pretzels, Oreos, or whatever you fancy to cover in chocolate! We like to dip pretzels and then store them in a container in the refrigerator. So good!
More Chocolate Peanut Butter Treats
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The Best Chocolate Peanut Butter Eggs
Equipment
- Stand Mixer or hand mixer
- Baking Sheets any size, just make sure they can fit in your freezer
- Candy Dipping Tools or two forks can be used
- Double Boiler or microwaveable bowl
Ingredients
- 1/2 cup Unsalted Butter, room temperature
- 3/4 cup Peanut Butter, creamy
- 1/2 cup Marshmallow Fluff
- 2 cups Powdered Sugar
- 12 oz Semi-Sweet Chocolate Chips
- 2 tbsp Vegetable Shortening, or coconut oil or 1/2 square of paraffin wax
Instructions
- Prepare a small baking sheet or container lined with wax paper.
- Using a hand 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.1/2 cup Unsalted Butter, 3/4 cup Peanut Butter, 1/2 cup Marshmallow Fluff
- 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.2 cups Powdered Sugar
- 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 vegetable shortening and semi-sweet chocolate chips over low heat, uncovered until melted and smooth. You can also melt the two together in the microwave using a heat-proof, microwaveable bowl.If using a double boiler and paraffin wax, do not melt the paraffin wax and the chocolate chips together at the same time. Melt the wax first, then add the semi-sweet chocolate chips, stirring until fully melted and smooth.12 oz Semi-Sweet Chocolate Chips, 2 tbsp Vegetable Shortening
- Dip each egg into the melted chocolate using candy dipping tools or 1-2 forks, then gently tap off any excess chocolate, placing the eggs back onto the wax paper-lined cookie sheet. Repeat this until all the peanut butter eggs have been dipped in chocolate, then place them in the refrigerator to allow the chocolate to harden. Once chilled, trim off any excess, if desired.
- Store the chocolate-covered peanut butter eggs in the fridge, or you can freeze them in a tightly sealed container for a month. Separate any layers with wax paper to prevent the chocolate-covered peanut butter eggs from sticking to one another.
Video
Notes
- You can use coconut oil or paraffin wax instead of vegetable shortening. The main purpose of the paraffin wax is to thin and add a little shine to the chocolate. It also keeps the chocolate from melting when left out at room temperature.
- If you don’t own a double boiler, you can take a medium saucepan, fill it with water to 1″ – 1 1/2″, and top it with a glass heatproof mixing bowl. Then, place the chocolate in the glass bowl and melt it over low heat. Alternatively, you can melt the vegetable shortening and semi-sweet chocolate chips together in the microwave in a heat proof, microwaveable bowl.
- 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!
- Recipe adapted from my Grammy’s family recipe.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Is there a replacement option for the fluff if you don’t have fluff on hand?
I only made them as written, but you could try melting some marshmallows together. I would let it cool before adding it to the rest of the mixture, though.