These homemade peanut butter Easter eggs are creamy, chocolate coated, and easy to make. A fun Easter candy perfect for baskets and gifting.
These are very similar to rice crispy peanut butter balls that I make for Christmas, but I wanted a fun peanut butter egg for Easter too! I love that they're a no bake Easter treat, and they're done fairly quickly, 30-40 minutes.
I dipped the peanut butter egg candy in white chocolate so I could color them and make them speckled. I really love them. The speckles were so easy too. These would be easy to put inside easter eggs or in Easter baskets!
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Why You'll Love This Recipe
- Taste: Crunchy from the rice crispies, and a sweetened peanut butter filling.
- Ease: No cooking besides melting the chocolate! Not too difficult, just takes a little time to shape and dip the eggs in chocolate.
- Time: About 5-10 minutes to mix the peanut butter filling, and 20-25 minutes to shape and dip all of the eggs. I'd say around 30 minutes total, then just waiting for them to harden.
📝 Ingredient Notes
- Food coloring - regular or neons work well, just make sure you get one strong enough to color the chocolate with just a drop or two. More than that can seize the chocolate! Pastels surprisingly don't work that well for this and need quite a bit to color the chocolate, which makes it seize.
- Peanut Butter - use a normal, regular peanut butter. Natural can have too many oils in it and make the filling too soft and hard to work with.
- Rice Crispies - this is what makes these amazing! The peanut butter eggs need a little crunch and this helps a lot with that.
- Sweetener - I use powdered sugar to give them structure. Other sweeteners could work but would need testing for the correct texture.
- White Chocolate - you can use melting wafers or white almond bark, either should work with the food coloring as long as it's a small amount.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Dyes - you can use freeze dried fruit, butterfly pea flower powder, or other natural dyes to color the white chocolate. I always test a small amount to make sure it doesn't affect the texture of the chocolate too much, liquid dyes can make it seize easily.
- I would use regular or neon food dye (if using dye). Pastels don't work well and too much is needed to color the chocolate properly, which causes it to seize.
- Butter - you can use coconut oil (solid) or butter flavored shortening in place of butter.
🧑🍳 Instructions
- Step 1. In a bowl, mix together softened butter and peanut butter until smooth. If there are a few little chunks of butter left that's okay, it gets mixed in better with the other ingredients. An electric mixer helps a lot with this step!
- Step 2. Add in the powdered sugar and vanilla and mix well. You can do this by hand or with an electric mixer. If it seems crumbly, keep mixing for a minute. If it's STILL crumbly, add a Tablespoon or two of peanut butter.
- Step 3. Add in the crispy rice cereal and gently mix in so it doesn't crush everything. If it's too crumbly to roll, feel free to add another Tablespoon or so of peanut butter.
- Step 4. Scoop into balls about 25g each ( I used a 1.5 Tablespoon cookie scoop) and roll them into egg shapes. The smoother they are, the better they look after dipping. Place on a parchment paper lined baking sheet.
- Step 5. Melt the white chocolate! I prefer to do it one bowl (85g) at a time, for 30 seconds, then 15 seconds, then another 15-20 seconds if needed, stirring in between. I add in the tiniest amount of food coloring, too much will cause it to seize.
- Step 6. Dip the eggs in the chocolate, and use a fork to lift them out. Gently tap on the edge of the bowl to get rid of excess chocolate.
- Step 7. Drop eggs gently on the parchment paper lined pan, and let cool until hardened. Mix together a teaspoon or two of water and ⅛ teaspoon of cocoa powder. Dip a clean fork or pastry brush in it and tap it with your hand gently over the eggs to splatter little spots on the eggs.
- This is a hurried, not as neat batch of eggs but I wanted you to see what it looks like realistically, especially if you don't take your time to shape the eggs, then tap off excess chocolate when dipping so they don't form feet around the bottom.
TIP: Practice makes perfect! Don't be discouraged if they don't look amazing the first time. It took me a few tries and slowing down to make the eggs look like eggs. It's a really fun activity for kids to help with!
📌 Troubleshooting
- Chocolate seized? It may have overheated and you may need to start over with new chocolate. That's one reason I prefer to work with small portions at a time, so it's not all ruined if I overheat a little bit. It can also seize if too much food coloring is added.
❄️ Make Ahead, Store, and Freezing Tips
Storage at room temp: 3-5 days in airtight tin.
Fridge: 2-3 weeks (chocolate may bloom if temperature fluctuates).
Freezer: up to 3 months (freeze on sheet, then bag).
❓Frequently Asked Questions
Nope! Even with butter added it's fine to leave at room temperature for 4-5 days, though they may taste a little stale at the 5 day mark.
Yes! My next best suggestion is Candy Melts, they aren't considered chocolate because they don't have cocoa solids in them.
- Microwave (fastest) I do small batches at a time.
- Double boiler to melt all of the chocolate at once and then divide into dishes to add the coloring (slower, less chance of seizing)
🐣 More Delicious Easter Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Peanut Butter Easter Eggs
Equipment
Ingredients
- 1½ cups peanut butter
- ¼ cup salted butter, softened
- 1¾ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup rice crispy cereal
- 340 grams white almond bark or candy melts
- food coloring
- 2 teaspoons water
- ⅙ teaspoon cocoa powder
Instructions
- In a bowl, combine the peanut butter and softened butter. Mix with an electric mixer (or by hand vigorously) until smooth and creamy and there are no butter chunks left. See Note 1.1½ cups peanut butter, ¼ cup salted butter, softened
- Add powdered sugar, vanilla, and a pinch of salt and mix well (on low/medium speed if using an electric mixer) for about 1 minute to make sure all of the powdered sugar is mixed in. If it's too crumbly to form balls, add a Tablespoon or so of peanut butter to mix in.1¾ cups powdered sugar, 1 teaspoon vanilla extract, pinch of salt
- Add in the rice crispy cereal last and mix in gently so they don't get smashed.1 cup rice crispy cereal
- Scoop into balls using a 1.5 Tablespoon Cookie Scoop, then roll into an egg shape. See Note 2.
- Separate white chocolate into separate bowls (3-4 for different colors). Melt chocolate in the microwave for 30 second bursts (twice) and then in 15 second bursts (as needed), stirring between each burst until chocolate is smooth and runny. See Note 3. I add in the tiniest amount of food coloring, too much will cause it to seize.340 grams white almond bark or candy melts, food coloring
- Using a fork or a chocolate dipping tool, dip each egg in chocolate, tap it a little on the fork to help excess chocolate drip back into the bowl, and place on a parchment paper lined surface or tray.
- Drop eggs gently on the parchment paper lined pan, and let cool until hardened. Mix together a teaspoon or two of water and ⅛ teaspoon of cocoa powder. Dip a clean fork or pastry brush in it and tap it with your hand gently over the eggs to splatter little spots on the eggs. Let dry and enjoy!⅙ teaspoon cocoa powder, 2 teaspoons water
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
Easy to make ahead, the kids had a blast. I didn't quite have enough almond bark but used some white chocolate chips and it worked fine.