Creamy Peanut Butter Easter Eggs
These creamy peanut butter Easter eggs are an easy, no-bake treat made with a silicone mold for perfect results every time. Rich, smooth, and coated in chocolate, they’re a festive homemade candy everyone will love.
Equipment
- Silicone Easter Egg Mold
- Microwave-safe bowl
- Rubber Spatula or Silicone Spoon:
- Small Offset Spatula
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
- 3 cups chocolate melting wafers (milk, dark, or white)
- Optional: pinch of salt (balances sweetness)
Instructions
Make the Peanut Butter Filling:
- In a bowl, mix peanut butter, butter, and vanilla until smooth
- Gradually add powdered sugar until a soft dough formsGradually add powdered sugar until a soft dough forms
- It should be firm enough to hold shape but still creamy
. Fill the Silicone Mold:
- Lightly press the peanut butter mixture into your silicone Easter egg mold
- Smooth the tops flat
- Freeze for 20–30 minutes until firm
Melt the Chocolate:
- Melt chocolate wafers in the microwave in 30-second intervals
- Stir until smooth
Coat the Eggs:
- Spoon a layer of melted chocolate into each mold cavity
- Add the frozen peanut butter filling
- Cover the back with more melted chocolate and smooth
- Tap mold gently to remove air bubbles
Chill & Release:
- Refrigerate for 20–30 minutes until fully set
- Pop out of molds carefully
Notes
Optional Decorations:
- Drizzle with white chocolate
- Add pastel sprinkles
- Pipe little zigzags or stripes for a bakery-style look
- Sprinkle flaky salt for a sweet and salty twist