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Peanut Butter Eggs – my Way
Get the family together and whip up a batch of these chocolate peanut butter eggs! Made with puffed rice cereal for a nice crackle, smooth peanut butter, and chocolate coating, this is one no-bake pb recipe you’ll have to resist keeping for yourself.
This easy-to-make chocolatey peanut butter eggs don’t require any fancy equipment or advanced baking skills, and you probably already have all the ingredients. Just combine the peanut butter with puffed rice cereal, shape them into eggs, and then cover them with a layer of melted chocolate. They’re great for Easter, but you can enjoy them anytime you’re craving a sweet and satisfying treat and shape them however you like!
Happy (no-)Baking!
– Yumna
Peanut Butter Eggs Ingredients
- Peanut butter: Use a creamy, natural (only ingredients are peanuts and maybe salt) unsweetened peanut butter with a runny consistency that is not too oily. If you do not eat peanut butter, any runny nut butter would work well here, especially almond and cashew butter.
- Butter: Unsalted butter works best here and puts you in more control of the overall levels of salt in the recipe.
- Puffed rice cereal: Use any brand you like. I like the ones where only rice is the ingredient to keep these treats more natural and wholesome. You can try this recipe with other types of cereal, such as cornflakes, to add a more crunchy texture to the filling.
- Powdered sugar: To sweeten the peanut butter filling and help it hold its shape by soaking up some of the natural oils. I wouldn’t recommend substituting with any other sugar though.
- Vanilla extract + salt: Added for flavor.
- Dark chocolate chips + Coconut oil: I like adding the oil to the chocolate to make a smooth consistency for coating and it gives it more of a shine. You can also make these with milk chocolate or white chocolate or even alternate the three colors!
Popular Additions
- Add sprinkles! Sprinkle some seasonal sprinkles on top of the chocolate before they set.
- Mix in finely chopped nuts. Mix in ¼ to ½ cup of finely crushed or chopped nuts when preparing the peanut butter and puffed rice mixture for added crunch. Or you can also sprinkle the nuts on top before the chocolate sets to add texture and flavor.
How to Make Peanut Butter Eggs
Recipe Tips
- Use parchment paper. The best way to guarantee a mess-free process is to use a layer of parchment paper inside a rimmed baking sheet. You can use this for chilling the peanut butter crisp insides and after dipping it in chocolate.
- Chill peanut butter puffed rice mixture if needed. If you find that the mixture is too soft when you try to shape them, you can chill it in the freezer for 15 to 20 minutes beforehand. This will make them easier to dip in chocolate and prevent them from falling apart.
- Use a ziptop bag for making designs. Don’t throw away those extra tablespoons of the chocolate mixture! You can use them to create some fancy chocolate drizzles on top of your peanut butter eggs after the chocolate sets. You can use a fork, but if you want to get more creative and precise, grab a zip-top bag and snip a small piece from the corner for easy drizzling.
Recipe Help & FAQs
Chocolate covered peanut butter eggs should be stored in an airtight container in the fridge for up to 2 weeks. If stacking, use a sheet of parchment paper between the layers to prevent them from sticking. Move to the counter and bring to room temperature for a creamier texture.
Yes! Freeze on a baking sheet until solid. Transfer to a freezer bag or container. You may want to separate each piece with parchment paper to make sure they don’t stick together. Freeze for up to 3 months.
Just add one extra tablespoons of melted coconut oil and re-mix it. The oil will thin out the chocolate to make it easier for dipping.
More no bake dessert recipes:
- Homemade Chocolate Truffles
- Avocado Chocolate Mousse
- Healthy Rice Krispie Treats
- Watermelon Fruit Pizza
- Almond Joy Bars
- Chocolate Peanut Butter Dip
- Stuffed Dates
- Chocolate Nests
- Coconut Date Balls
- No Bake Cookie Dough Bars
If you try this Peanut Butter Eggs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Peanut Butter Eggs
Ingredients
- 1 ½ cups creamy unsweetened peanut butter (12 ounces)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups puffed rice cereal
- 1 cup powdered sugar
- Pinch salt
- 2 cups chocolate chips
- ¼ cup coconut oil
Instructions
- Line a rimmed baking sheet with parchment paper and set aside. Make sure you have space for this baking sheet in your freezer.
- Place peanut butter and butter in a large microwave safe bowl. Melt for 30 seconds to 1 minute, or until the butter is melted and the peanut butter is runny. Add vanilla and whisk to combine.
- Add puffed rice, powdered sugar and salt to the peanut butter mixture and stir to combine with a wooden spoon or spatula.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, portion the peanut butter mixture into 32 equal sized balls and place on the prepared baking sheet. Shape into egg shapes and set in the freezer for about 20 minutes, or until firm.
- When the chill time is almost up, place the chocolate chips and oil in a microwave safe bowl and melt in the microwave using 30 second intervals until the chocolate is totally melted. Whisk to thoroughly combine the chocolate and oil.
- Working with one at a time, dip the chilled egg in the chocolate mixture, then remove with a fork, letting the excess chocolate drip off into the bowl. Set on the baking sheet and repeat until all eggs have been coated in chocolate.
- Place the baking sheet back in the freezer for 5 to 10 minutes, or until the chocolate is set. At this point, if you have any leftover chocolate you can use it to make designs on the eggs, by running a fork dipped in chocolate over the eggs creating stripes. If using this method, let set again in the freezer until chocolate is firm before enjoying.
- Store peanut butter eggs in an airtight container in the fridge for up to 2 weeks.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Loved the recipe!! Easy to make, delicious to eat. The mixture was slightly too.aoft when I tried to form into balls/eggs; so next time I’m going to chill it slightly before I try to shape them. Overall, I’d say your recipe is a 10 out of 10!! Thank you for sharing it with everyone.
You’re so welcome! Thank you for making it, Arlene!
very good
Thank you, Joseph! Glad you enjoyed them!