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Homemade Peanut Butter Eggs

Course Dessert
Cuisine American
Keyword Chocolate, Dessert, Peanut Butter
Prep Time 5 minutes
Cook Time 30 minutes
Calories 553kcal


  • 1 16 ounce jar creamy peanut butter
  • 3 cups powdered sugar
  • 3 cups semi-sweet chocolate chips (sometimes I will mix milk chocolate with semi-sweet - it just depends on how sweet your family might like their eggs)
  • 1/4 cup butter, melted
  • 1 tablespoon shortening (you can also use coconut oil)


  • In the bowl of your mixer, add peanut butter, powdered sugar and melted butter until the mixture is well combined and looks like dough. 
  • Using about a tablespoon and a half of dough, form into an egg shape and place on a cookie sheet layered with parchment paper.  
  • Place the cookie sheet in the freezer for 15-20 minutes to allow the eggs to harden before dipping into the chocolate mixture.  
  • While the eggs are hardening in the freezer, melt chocolate and shortening in a small bowl in the microwave. 
  • After 15-20 minutes, take eggs out of the freezer, dip eggs into the melted chocolate covering all sides.  NOTE: To assist in the dipping process, place a toothpick into one end of the egg. Also, tilt the bowl with melted chocolate on it's side to assist with covering all sides evenly.  
  • Place dipped eggs onto cookie sheet with parchment paper. 
  • Once all eggs are dipped, place in the freezer for 30+ minutes to allow the chocolate to harden.  
  • Serve and enjoy! 
  • To store, place in the refrigerator for up to 3-4 days or in the freezer for 2 months. 


  • Pour 2 cups of water into the bottom of your Instant Pot. 
  • Place a heat safe bowl on top of the liner. The bottom of the bowl should just fit inside of the Instant Pot. 
  • Place the chocolate and shortening into the bowl. 
  • Select the 'Saute' function and stir the chocolate regularly as it starts to melt.  
  • Follow all other steps above. 




  1. When you are forming the peanut butter into an egg shape you can either use an egg cookie cutter OR you can form them by hand.  I did not have a cutter on hand so I formed them by hand.  They weren't perfect, but they came out delicious.  
  2. This recipe will make close to 2 dozen peanut butter eggs. I put each dozen on their own individual cookie sheets.  Here's why: 
    • When you are dipping the eggs in chocolate, I highly recommend they remain very cold or frozen.  The chocolate will adhere to the peanut butter egg much better if so. 
    • The egg molds start to thaw out quickly in my experience, so, I only took one dozen out at each time.  
  3. To get an even coat all over the peanut butter egg, I placed a toothpick in the end and tilt the bowl slightly on it's side when I dip into the chocolate.  When trying to remove, simply twist the toothpick gently to remove.  
  4. I added some sea salt to a few of the eggs which was delicious.  It added a little sweet and salts flare.  
  5. You will likely also want to store them in the refrigerator or freezer once they are made.  I layered them in rows in a large glass container with a layer of parchment paper between each.
  6. The shortening will help thin the chocolate just a bit so you don't have such a thick layer.  If you don't have shortening, you can also use coconut oil.  


Calories: 553kcal | Carbohydrates: 642g | Protein: 34g | Fat: 266g | Saturated Fat: 151g | Cholesterol: 154mg | Sodium: 472mg | Potassium: 3062mg | Fiber: 43g | Sugar: 550g | Vitamin A: 1688IU | Calcium: 348mg | Iron: 34mg