Chocolate Peanut Butter Eggs

5 from 10 votes

Homemade Chocolate peanut butter eggs with puffed rice are easy and fun to make, and perfect for Easter or any sweet craving.

This post may contain affiliate links. Please read our disclosure policy.

Get the family together and whip up a batch of these irresistible chocolate peanut butter eggs! Made with puffed rice cereal for a nice crackle, smooth peanut butter, and a premium chocolate coating, this is one no-bake pb recipe you’ll have to resist keeping for yourself. So what are you waiting for let’s make some chocolate peanut butter eggs!

3 peanut butter eggs with chocolate coating stacked on top of each other with a bite taken out of the top egg.
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Looking for a versatile and delicious treat to make for Easter or just because? Look no further than these chocolate peanut butter eggs! This easy-to-make candy is the perfect chocolatey peanut butter treat. Plus, you probably have most, if not all, of the ingredients in your pantry already!

Why you’ll love these homemade peanut butter eggs

  • So fun to make! Whether you’re whipping up a batch for Easter or simply for fun, creating these tasty treats can be an exciting bonding experience for building lasting memories with your kids.
  • They’re delicious, of course. The combination of creamy peanut butter and chocolate is a classic and irresistible flavor combination that is sure to satisfy your sweet tooth. The crisp puffed rice adds an amazing crunch, too.
  • Easy to make. Making these tasty candy eggs is easy. They don’t require any fancy equipment or advanced baking skills. Simply combine the peanut butter with puffed rice cereal, shape them into eggs, and then cover them with a layer of rich, melted chocolate. As easy as 1-2-3, literally.

Ingredients to make chocolate peanut butter eggs

  • Peanut butter: For the best results, choose a creamy, natural (only ingredients are peanuts and maybe salt) unsweetened peanut butter with a runny consistency that is not too oily.
  • Unsalted butter: Unsalted butter works best here and puts you in more control of the overall levels of salt in the recipe.
  • Puffed rice cereal: Adds a crisp crunch to the peanut butter filling.
  • Powdered sugar: Powdered sugar is used to sweeten the peanut butter filling and help it hold its shape by soaking up some of the natural oils.
  • Vanilla extract + salt: Vanilla and salt are added for flavor, and the vanilla also adds a delicious aroma that complements the peanut butter.
  • Dark chocolate chips + Coconut oil: The chocolate and oil are melted together to create a smooth consistency for coating the peanut butter eggs.
Ingredients for recipe: puffed rice cereal, butter, powdered sugar, coconut oil, salt, peanut butter, chocolate chips, and vanilla.

How to make & Shape chocolate peanut butter eggs

  1. Heat peanut butter and butter until melted and runny, and then whisk in the vanilla extract.
  2. Add puffed rice, powdered sugar, and salt to the peanut butter mixture and stir to combine.
  3. Scoop the mixture into small balls and place on a lined baking sheet.
  4. Use your hands to shape the peanut butter crisp balls into egg shapes before chilling them in the freezer until firm.
  5. After melting the chocolate and coconut oil, work with one egg at a time and dip in the chocolate mixture. Remove with a fork and allow the excess chocolate to drip off into the bowl.
  6. Set on the baking sheet and repeat until all eggs have been coated in chocolate. Place them back in the freezer until the chocolate is set. Decorate with chocolate drizzle if you like.
6 image collage making recipe: 1- Peanut butter and butter in a clear bowl melted and combined with vanilla, 2- Melted PB & Butter mixture in a large clear bowl combined with puffed rice, powdered sugar and salt, 3-

Tips for making no-bake peanut butter eggs

  1. 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.
  2. 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.
  3. Use high-quality chocolate. A better quality chocolate will yield a more delicious chocolate coating.
  4. Use a ziptop bag for making designs. Don’t throw away those extra tablespoons of the chocolate mixture! I highly recommend using 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.
  • Use another nut butter: If you do not eat peanut butter due to allergies or taste preference, any runny nut butter would work well here, especially almond and cashew butter.
  • Add sprinkles! Want to add some festive flair? Sprinkle some seasonal sprinkles on top of the chocolate before it sets. Your chocolate pb eggs will look as good as they taste!
  • Use white chocolate. Swap the dark chips for white chocolate chips to add more color to your dessert. You can alternate dipping the eggs in either chocolate and vary the drizzle on top for a fun twist.
  • Add 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. Alternatively, sprinkle the nuts on top before the chocolate sets to add texture and flavor.
Chocolate peanut butter eggs on parchment paper with chocolate drizzle added.

How to store chocolate covered peanut butter eggs

Chocolate covered peanut butter eggs should be stored in an airtight container in the fridge. 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.

How long will peanut butter eggs last in the fridge?

Peanut butter eggs coated in chocolate will last up to 2 weeks in the fridge when stored properly.

Can i freeze homemade chocolate covered peanut butter eggs?

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.

Frequently asked questions

Can I use milk or semi-sweet chocolate instead of dark chocolate?

Yes, you can use milk chocolate if you prefer a sweeter taste or semi-sweet for a slightly sweet and bitter chocolate.

Can I use a different type of cereal instead of puffed rice?

Yes, you can try this recipe with other types of cereal, such as cornflakes, to add a crunchy texture to the filling.

Can I use crunchy peanut butter instead?

Yes, you can substitute the peanut butter if you want a crunchier texture.

Close up of a chocolate dipped peanut butter egg with chocolate drizzle.

Making chocolate peanut butter eggs with puffed rice is an easy and fun activity that anyone can enjoy. These homemade treats are crunchy on the inside and have the best creamy smooth chocolate coating. They’re perfect for Easter, but you can enjoy them anytime you’re craving a sweet and satisfying treat and reshape them however you like!

More no bake dessert recipes:

If you try this feel good Chocolate 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. We 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!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Chocolate Peanut Butter Eggs

Homemade Chocolate peanut butter eggs with puffed rice are easy and fun to make, and perfect for Easter or any sweet craving.
5 from 10 votes
Servings 24 servings
Course Dessert
Calories 258
Prep Time 30 minutes
Cook Time 2 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!


  • 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 dark chocolate chips
  • ½ cup coconut oil


  • 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 24 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.


Chocolate covered peanut butter eggs should be stored in an airtight container in the fridge and will last 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.


Calories: 258kcal, Carbohydrates: 18g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 86mg, Potassium: 189mg, Fiber: 1g, Sugar: 12g, Vitamin A: 60IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 10 votes (8 ratings without comment)

Rate and comment

Recipe Rating


  1. Arlene King says:

    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.

    1. Yumna J. says:

      You’re so welcome! Thank you for making it, Arlene!

  2. joseph a nicolosi says:

    very good

    1. Yumna J. says:

      Thank you, Joseph! Glad you enjoyed them!