Chocolate-Peanut Butter Eggs Recipe

These homemade treats filled with creamy peanut butter and coated in dark chocolate will rival anything in your Easter basket. And best of all, they're easy enough for kids to make. Look for dark chocolate melting wafers (such as Ghirardelli) in the baking aisle of the supermarket. They melt easily and don't require tempering, which saves you a step in the kitchen. Use a fork to dip the eggs into the melted chocolate so that the excess can drip off back into the bowl. And don't worry about small irregular spots on the eggs before dipping—the chocolate will hide them. Decorate the eggs by piping them on royal icing flowers, or for an easier finishing touch, sprinkle with nonpareils in pastel colors. Chocolate-Peanut Butter Eggs can even serve as Easter place cards when piped with each guest's name. Place them in cupcake liners, and set one on every plate.

Chocolate-Peanut Butter Eggs and Daffodil Cookies
Photo: Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Active Time:
40 mins
Chill Time:
3 hrs 30 mins
Total Time:
1 hrs 40 mins
2 dozen



  • 1/4 cup butter

  • 3 tablespoons honey

  • 2 cups creamy peanut butter

  • 1 1/2 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 1 (10-oz.) pkg. dark chocolate melting wafers (such as Ghirardelli)

Royal Icing

  • 3 cups powdered sugar

  • 2 tablespoons meringue powder

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • Mint green and lavender food coloring gel


  1. Lightly grease an 8-inch square pan with cooking spray. Place butter and honey in a small saucepan over medium. Cook, stirring often, until melted, about 1 minute. Stir in peanut butter; cook, stirring often, until smooth, about 1 minute. Remove from heat; whisk in powdered sugar and vanilla. Spread mixture in prepared pan. Chill, covered, until firm, about 2 hours.

  2. Using an oval 1 tablespoon measure (or serving spoon) lightly sprayed with cooking spray, scoop peanut butter mixture and pack into spoon, leveling with hand. Gently push leveled scoops onto a parchment paper-lined baking sheet. Repeat procedure with remaining mixture. Chill 1 hour.

  3. Melt dark chocolate wafers according to package directions. Dip each peanut butter egg into melted chocolate using a fork, allowing excess chocolate to drip back into bowl. Place dipped eggs on parchment paper-lined baking sheet. Chill until set, about 30 minutes.

  4. Prepare Royal Icing: Combine powdered sugar, 1/4 cup water, meringue powder, and vanilla and almond extracts in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended, smooth, and stiff, scraping down sides as needed, about 1 minute (mixture should hold stiff peaks). Thin mixture as needed for recipe by gradually stirring in additional water 1/2 teaspoon at a time.

  5. Divide Royal Icing between 2 small bowls, and add desired amount of food coloring to each. Spoon into piping bags fitted with small round tips (such as Wilton #3). Remove peanut butter eggs from refrigerator, and pipe icing designs as desired. Let stand until set, about 1 hour. Store in an airtight container at room temperature up to 3 days.

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