White Chocolate Peanut Butter Eggs (Printable Version)

Peanut butter eggs coated in white chocolate, decorated with sprinkles for a perfect Easter treat.

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 4 tablespoons unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1 teaspoon vanilla extract
05 - Pinch of salt

→ Coating & Decoration

06 - 2 cups white chocolate chips or melting wafers
07 - 2 teaspoons coconut oil (optional, for smoother coating)
08 - 1/4 cup assorted colorful sprinkles

# Directions:

01 - Combine peanut butter, softened butter, vanilla extract, and salt in a large mixing bowl. Beat until mixture becomes smooth and creamy.
02 - Gradually add powdered sugar to the peanut butter mixture, blending until a thick, smooth dough is achieved.
03 - Using a tablespoon, portion dough and shape each piece into an egg. Arrange eggs evenly on a parchment-lined baking sheet.
04 - Transfer baking sheet to refrigerator. Chill eggs for 30 minutes, until firm and set.
05 - Place white chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between sessions, until fully melted and smooth.
06 - Dip each chilled peanut butter egg in melted white chocolate, coating completely. Allow excess chocolate to drip off, then return coated eggs to parchment-lined tray.
07 - Immediately decorate coated eggs with colorful sprinkles before chocolate sets.
08 - Refrigerate coated eggs for 10 minutes to allow chocolate to fully set.
09 - Transfer finished eggs to an airtight container and store refrigerated until ready for serving.

# Expert Tips:

01 -
  • The sweet, creamy peanut butter center makes every bite melt on your tongue, and you can easily change up the coating for every holiday.
  • Making them is quick—so even if you’re busy, you have time to whip up a batch and share cheerful treats with friends.
02 -
  • Once, I forgot to chill the eggs before coating and ended up with puddles instead of neat eggs—the chilling step is non-negotiable.
  • Adding just a bit of coconut oil transforms the chocolate from stubborn and clumpy to glossy and effortless to spread.
03 -
  • If your filling feels too soft, a quick 5-minute freeze makes it easier to shape perfectly.
  • Adding a few drops of vanilla beyond the recipe gives the filling a subtle floral note that’s unforgettable.
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