These Chocolate Covered Peanut Butter Eggs have a light, fluffy peanut butter filling that’s chilled and then dipped in melted semi-sweet chocolate. With just six ingredients and straightforward steps, they’re simple to make and taste fantastic.
Why you’ll love this recipe
This recipe is a longtime family favorite, handed down from my late Grammy and now made by her kids and grandchildren. The filling is different from a classic buckeye: it’s light, fluffy, and creamy thanks to a blend of unsalted butter, creamy peanut butter, marshmallow fluff, and powdered sugar. Once formed into egg shapes and chilled, the eggs are dipped in semi-sweet chocolate and chilled again until the coating sets.
They’re perfect for Easter, spring gatherings, or any time you want a nostalgic homemade candy that’s easy to prepare and delightful to eat.
Table of Contents
- Ingredients Needed
- Substitutions
- How to Make the Recipe
- Recipe FAQs
- More Chocolate Peanut Butter Treats
- The Best Chocolate Peanut Butter Eggs Recipe
Ingredients Needed
To make these chocolate covered peanut butter eggs you’ll need the ingredients below.
- Vegetable shortening (or coconut oil / paraffin wax) to thin the melted chocolate and add shine.
- Marshmallow fluff (or marshmallow creme) for a light, airy texture in the filling.
- Semi-sweet chocolate chips for coating; choose a good-quality brand for best flavor.
- Creamy peanut butter (not the natural stir-type) for a smooth filling.
See the recipe card below for exact quantities and full instructions.
Substitutions
These tested substitutions work well:
- Vegetable shortening: Substitute coconut oil 1:1, or use 1/2 square of paraffin wax. Coconut oil and shortening both thin chocolate and add shine; paraffin wax helps the chocolate hold at room temperature.
- Semi-sweet chocolate: Milk chocolate chips can be used, though semi-sweet balances the peanut butter nicely. For lower-sugar options, sugar-free chocolate chips are an alternative.
Note: sugar and butter alternatives were not tested for this recipe.
How to Make the Recipe
Here’s a concise overview of the method. Full, printable instructions (US and metric) are in the recipe card below.
Step 1 — Make the filling: Beat unsalted butter, creamy peanut butter, and marshmallow fluff together until smooth. Reduce speed and add powdered sugar gradually until the mixture is soft, creamy, and slightly sticky.
Step 2 — Shape and chill: Spoon portions of the mixture and shape them into egg-like forms with your hands. Place them on a wax paper–lined baking sheet and freeze until firm, about 45–60 minutes or longer for easier dipping. If the mixture is too sticky, refrigerate it or roll shapes in a little powdered sugar.
Step 3 — Melt the chocolate: Using a double boiler, melt the semi-sweet chocolate chips with the shortening (or coconut oil) over low heat until smooth. Alternatively, melt in short bursts in the microwave, stirring between intervals. If using paraffin wax, melt it first in a double boiler, then add the chocolate.
Step 4 — Dip and set: Dip each chilled egg into the melted chocolate using candy dipping tools or forks. Tap off excess chocolate, place back on the wax paper, and refrigerate until the coating hardens. Trim any excess chocolate if desired. Store chilled or freeze in a sealed container for up to a month, separating layers with wax paper.
Recipe FAQs
Yes. Coconut oil is a 1:1 substitute and will thin the chocolate and add shine similar to shortening.
Use a medium saucepan with 1–1.5 inches of water and place a heatproof glass bowl on top to create a makeshift double boiler. You can also melt chocolate in the microwave in short intervals.
Paraffin wax thins the chocolate, adds shine, and helps the finished candy hold up at room temperature. It’s optional and used as an alternative to shortening or coconut oil.
More Chocolate Peanut Butter Treats
Devil’s Food Cupcakes with Peanut Butter Frosting
Chocolate Dipped Peanut Butter Cookies
Irresistible Peanut Butter Tandy Kakes
Reese’s Peanut Butter Cup Cheesecake
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The Best Chocolate Peanut Butter Eggs
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup marshmallow fluff
- 2 cups powdered sugar
- 12 oz semi-sweet chocolate chips
- 2 tbsp vegetable shortening (or coconut oil or 1/2 square paraffin wax)
Instructions
- Prepare a small baking sheet or container lined with wax paper.
- Using a stand mixer or hand mixer, beat the unsalted butter, peanut butter, and marshmallow fluff on medium-high until fully combined. Scrape the bowl as needed.
- Reduce speed to low and add the powdered sugar a little at a time until the mixture is soft, creamy, and slightly sticky.
- Take spoonfuls of the mixture and shape them into egg-like forms. Place on the prepared baking sheet. If too sticky, refrigerate the mixture for an hour or roll shapes in a little powdered sugar.
- Freeze the shaped eggs until firm enough to dip, at least 1 hour. The firmer they are, the easier they are to dip.
- Using a double boiler, melt the vegetable shortening (or coconut oil) and semi-sweet chocolate chips over low heat until smooth. If using paraffin wax, melt the wax first, then add chocolate.
- Dip each chilled egg into the melted chocolate with candy dipping tools or forks, tapping off excess chocolate. Place back on the wax paper and refrigerate until the coating sets. Trim any excess chocolate if desired.
- Store the finished eggs in the refrigerator, or freeze in a sealed container for up to a month, separating layers with wax paper.
Video
Notes
- You can use coconut oil or paraffin wax instead of vegetable shortening. Paraffin wax helps the chocolate hold at room temperature.
- If you don’t own a double boiler, use a saucepan with 1–1.5 inches of water topped with a heatproof glass bowl, or melt in the microwave in short bursts.
- Have a wax paper–lined sheet ready near your melting station to place dipped eggs immediately.
- Leftover melted chocolate can be used to dip pretzels, cookies, or other treats—store dipped items in the refrigerator.
- Recipe adapted from a family recipe passed down from my Grammy.
Nutrition
Nutritional information is an estimate and will vary based on the specific ingredients used.