Peanut Butter Easter Eggs

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Good news, peanut butter lovers! Now you can make your own Peanut Butter Easter Eggs at home! They’re fun, colorful, and taste WAY better than the store-bought version! Everyone will want these in their Easter baskets this year.

Peanut Butter Easter Eggs - close-up of peanut butter egg with a bite taken out of it | From

Brace yourselves for what might be a very obvious–or at least non-controversial–statement: homemade candy is the best. Obviously, as self-appointed president of the Kit Kat fan club, I think store-bought candy has its place. It’s reliable, it’s convenient, and, in the case of dark chocolate Kit Kats, it satisfies all of my nostalgic junk food cravings in one tidy package.


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Peanut Butter Easter Eggs - colorful Easter basket full of pastel grass and peanut butter eggs coming out of the top | From
But let me make the case for homemade candy:
–it’s fresher. No stale filling or crumbly chocolate coating if you’re making it from scratch!
–you know exactly what goes into it! No mystery ingredients with unpronounceable names.
–you can customize the flavor, texture, colors, appearance, etc. Custom candy? You so fancy!

Peanut Butter Easter Eggs - overhead shot of peanut butter egg components, including colored candy coating, chocolate coating, and peanut butter filling | From

So when I started thinking about Easter recipes, I knew I needed to re-create one of my favorite Easter basket treats, the peanut butter egg! No shade, I still love a classic peanut butter egg, but I like this homemade version a LOT more, and I think you will too.

Peanut Butter Easter Eggs - close-up of peanut butter egg with a bite taken out of it | From

For one, look at all that filling! Every true peanut butter lover knows that mo’ filling, mo’ betta. No thin, skimpy filling layer here.

For another, the filling is fresh-fresh-fresh. It actually tastes like peanut butter, not sugar-with-a-smattering-of-peanut-dust! I also tried to recreate the classic pb egg texture by adding in some graham cracker crumbs. Traditional peanut butter eggs are a little dry and crumbly, and although I didn’t want a DUSTY filling, I also didn’t want something super gloopy that would stick to your mouth. I think the graham crumbs give it just the right amount of texture.

Peanut Butter Easter Eggs - overhead shot of an assortment of peanut butter eggs on a white platter | From

Finally, look at how pretty they are! I experimented with 3 different decorating techniques: polka dots, a painted stripe, and colorful swirls. Of course, ALL of them are optional, and you can definitely stick with plain chocolate shells. But since Easter candy is all about fun pastels, I wanted to add a little bit of that to my eggs! There are full decorating/assembly instructions down below, but here’s the main gist:

Peanut Butter Easter Eggs - photo tutorial showing how to make peanut butter eggs | From

  1. For all of the eggs, you’ll want to do the decorating first, on the inside of the shell. This keeps the finished product looking perfectly glossy and smooth. If you decorate at the end, the dots/swirls will be raised and textured. (There’s nothing wrong with that, but it’s not the look I was going for.)
  2. The dark chocolate coating is brushed on the inside of the molds. I tried the technique of filling the molds and then inverting them, letting the chocolate run out, but that caused the colorful decorations to bleed and run. The brushing technique is more reliable!
  3. Homemade peanut butter filling is gently pressed into the eggs after the chocolate layer is set.
  4. A second chocolate layer is spread on the top (later to be the bottom) of the eggs, sealing in the filling completely.
  5. After all of the chocolate is set, it just takes a gentle flexing to release them from the silicone molds. Ta-da!
  6. This part should be obvious, but in case it’s not: nom-nom-nom!

Peanut Butter Easter Eggs - hand picking up a peanut butter egg from an Easter basket | From

A few other notes: you can use milk chocolate coating or white coating for these instead, if you prefer those flavors. I haven’t tried the filling with other nut butters, but I imagine that most substitutions would work well! The peanut butter I used was standard Skippy, so if your nut butter of choice is a different texture (ie, much runnier) the filling might be softer, but you could try to add more sugar or graham crumbs to compensate. Enjoy!

Peanut Butter Easter Eggs | From

Peanut Butter Easter Eggs

5 from 2 votes
Good news, peanut butter lovers! Now you can make your own Peanut Butter Easter Eggs at home! They’re fun, colorful, and taste WAY better than the store-bought version!
I made these in an 8-cavity egg mold. Since this recipe makes about 18 eggs, you’ll either need to buy several molds, or make them in batches. I’ve included a few decorating suggestions, but feel free to go crazy and try all sort of different designs and patterns!
Prep Time 1 hr
Cook Time 0 mins
Total Time 1 hr
Servings 18 peanut butter eggs
Calories 164 kcal


  • 2 graham crackers
  • 9.5 oz smooth peanut butter, (1 cup)
  • 8 oz powdered sugar, (2 cups)
  • 1 tsp vanilla extract
  • 2 oz butter, (4 TBSP, at room temperature)
  • 1/2 tsp salt
  • 4 oz colored candy coating, (I used about 1 oz each of various pastel shades)
  • 12 oz chocolate candy coating, (about 2 cups)


To Make the Peanut Butter Filling:

  • Place the graham crackers in a plastic bag and finely crush them with a rolling pin.
  • Combine the graham cracker crumbs, peanut butter, powdered sugar, vanilla extract, butter, and salt in the bowl of a large mixer fitted with a paddle attachment.
  • Mix everything on low until it's blended together, then turn it to medium speed and beat for 30-60 seconds, until it's very smooth and well-combined. Press a layer of plastic wrap on top and set aside until you’re ready to fill the eggs.

To Make the Chocolate Shells:

  • Make sure your silicone egg mold(s) are clean and dry. Melt the colored candy coating individually in small bowls in the microwave. Heat them in short increments and stir frequently to prevent scorching.
  • To make polka dot eggs, dip the bottom of a lollipop stick in one of the colors, and add dots of color to the inside of the silicone egg mold. Repeat with all of your colors. Refrigerate the molds until the colored dots are hard.
  • To make brush stroke eggs, take a clean, dry paint brush and dip it in the melted colored coating, and brush one long stroke of color on the inside of the silicone egg mold. Repeat with different colors, one per egg, then refrigerate the molds.
  • To make color swirl eggs, dip a spoon in one of the melted colors, and let some excess run off the spoon until it is only a thin line. (If the colored coating is too thick to run off the spoon, add in a small amount of vegetable oil and stir until the coating is fluid.) Flick the spoon over the top of the mold so that streaks and swirls of color are on the inside of the egg molds. Repeat with other colors until you’re happy with the design, then refrigerate the molds.
  • Melt the chocolate candy coating in the microwave, stirring frequently to prevent overheat. Once the chocolate is melted and smooth, spoon a teaspoon or two of chocolate into one of the egg cavities. Take a clean, dry paintbrush and paint the chocolate up the inside of the cavity. Make sure the chocolate is in a thick, even layer. After all of the cavities are painted with a chocolate shell, run a metal spatula around the top of each egg to clean off the edges. Refrigerate until the chocolate layer is hard.
  • Use a spoon or cookie scoop to put a spoonful of peanut butter filling into each cavity, and press down with your fingers until it’s in an even layer. Leave a small margin clear (about 1/8”) at the top of each egg.
  • Re-melt the chocolate candy coating, if it has started to set, and then spoon a bit on top of the peanut butter filling. Spread it all the way to the edges of the cavity, so it forms a seal and no peanut butter filling can leak out the bottom. Repeat until all of the eggs are finished, then refrigerate the molds for at least 10 minutes, until the chocolate coating is shiny and hard.
  • Invert the molds over your work surface and gently flex them so the eggs pop out. For the best taste and texture, serve these eggs at room temperature. They can be stored in an airtight container at room temperature for up to 2 weeks.


Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

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Calories: 164 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 6 mg | Sodium: 183 mg | Potassium: 102 mg | Sugar: 27 g | Vitamin A: 80 IU | Calcium: 7 mg | Iron: 0.3 mg
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