These adorable Peanut Butter Chocolate Eggs and Bunnies are super scrumptious and perfect for an extra special Easter treat. A smooth peanut butter center coated in white or milk chocolate makes for an irresistible melt-in-your-mouth bite. They’re an easy no-bake dessert, with simple ingredients, that will remind you of Reese’s Peanut Butter eggs or a Reese’s Peanut Butter cup, only better!
This simple recipe can be used to celebrate any occasion if you need an excuse well beyond Easter. On Valentine’s Day, we made these homemade chocolate peanut butter hearts and they were a hit. My husband referred to them as protein bars, and well, who am I to argue?! We also love to make our festive Easter cupcakes: Bird Nest Cupcakes. They are a very different treat than these peanut butter bunnies but are so chocolatey and delicious!
This satisfying center of these copycat Reese’s peanut butter cup contains creamy peanut butter, yes, but add the salted butter and sugar and you’ve got a sweet and salty, creamy, and chewy result. And as adorable as the chocolate peanut butter eggs and bunnies are, you can actually use any cookie-cutter shape you want to make these treats for any occasion. This no bake treat is assembled in less than an hour and ready to be eaten once set in the fridge. Make sure you grab yourself one before they’re all gone!
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🍫 Ingredients:
- Salted butter – melted and cooled. Adds an extra creamy buttery texture to the peanut butter. We’re using salted to balance the sweetness.
- Creamy peanut butter – Stick with smooth, not chunky. You can use natural peanut butter or even a brand like Skippy. As long as its smooth, its great! The bits of peanut in the chunky varieties will interfere with a smooth slick finish on the chocolate coating.
- Granulated sugar – Brings a sweet balance to the salty peanut butter and butter. If you use peanut butter that already has sugar added, you can adjust the sugar for the right balance.
- Vanilla extract – A subtle vanilla flavor brings everything together.
- Powdered sugar/confectioners’ sugar – Helps bind the filling of this no-bake treat and provides the texture we’re familiar with in a Reese’s peanut butter egg.
- Milk chocolate chips and/or white chocolate chips – Use whichever you’d prefer. You can even use semi-sweet or dark chocolate. Sometimes I combine half milk and half dark chocolate chips.
- Shortening – Used in both the peanut butter bunnies/eggs as well as the drizzle. Shortening helps to smooth out the chocolate making it easier for dipping. It also results in a chocolate coating that is not firm. A bit of vegetable oil or canola oil can be used instead of shortening.
- Dark or semi-sweet chocolate chips – Your preference as to which kind you use for the drizzle.
For a full list of ingredients and their measurements, 📋 please view my printable easy recipe card at the bottom of the post.
Equipment Needed:
- Jelly Roll Pan – A smaller version of your typical rimmed baking sheet. You can also use a half sheet pan. They come in handy, but if you only have a regular-sized baking sheet, you may need to double the recipe to fill the entire sheet or pack the filling on only one half of the pan. Otherwise, your peanut butter filling will be too thin.
- Piping Bag – Can also use a Ziploc bag with a small corner cut out. Used for drizzle on top.
- Cookie Cutters – To create an Easter theme, you’ll want to use bunny cutouts, or egg shapes, or both. This recipe works with whichever cutouts you choose. If you want to forgo the cookie cutters, use a small cookie dough scoop to take equal portions of the peanut butter filling. Roll into an oval and flatten slightly to make an egg shape. Then set these on a sheet of parchment to chill before dipping.
Substitutions and Variations
- You can cover these any which way you want. Make them all white chocolate and drizzle with milk or dark chocolate. Or the opposite and make them with milk or dark chocolate and drizzle with white chocolate.
- You can make any fun festive shape. Try hearts for Valentines day, trees for the Christmas Holiday, or even a clover cookie cut out shape for St. Patrick’s Day (drizzled with white chocolate and some green food coloring mixed in).
- You can turn these into homemade peanut butter cups by placing the peanut butter mixture into a cupcake liner, then melt the chocolate over the top.
- Try coconut oil instead of the shortening for the melting of the chocolate! Vegetable oil or canola oil will also work.
- Not a fan of peanut butter? You can always try this with almond butter or cashew butter.
🔪 Instructions:
PREP: Line a jelly roll (or half sheet pan) with parchment paper.
Step 1: Combine peanut butter, butter, sugar, and vanilla until smooth and creamy, scraping the side of the bowl between mixing.
Step 2: Add in the powdered sugar and beat until thoroughly combined.
Step 3: Place the peanut butter mixture into the parchment-lined baking sheet.
Step 4: Press the peanut butter mixture into the cookie sheet evenly to about ½″ thickness and place the sheet pan in the freezer for about 15 minutes.
Pro Tip – The peanut butter mixture becomes soft quickly when they are out of the freezer. If the chocolate cools and doesn’t smooth out easily when dipping, reheat in 15-second increments to keep the chocolate smooth.
Step 5: Lift the chilled peanut butter mixture from the sheet pan and set it onto a hard surface or cutting board. Then, use the cookie cutters to cut out eggs and/or bunnies from the peanut butter sheet.
Step 6: Place the cutout shapes on a baking sheet to be placed into the freezer to chill.
Step 7: After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping by placing chocolate chips and shortening in a heatproof bowl to microwave. Heat in 30-second increments, stirring between each, until the chocolate is mostly melted. Stir chocolate until completely smooth and it drizzles easily.
Step 8: Remove just one or two chilled peanut butter eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides.
Step 9: Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.
Step 10: Continue dipping the remaining eggs, working in small batches. Allow the chocolate coating to harden.
Step 11: On low heat, in a double boiler or in the microwave in 20-second increments, heat dark chocolate chips and a teaspoon of shortening until melted and smooth. Transfer to a piping bag.
Step 12: Drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle. Allow chocolate to set.
GARNISH/SLICE/SERVE: Enjoy your chocolate peanut butter eggs, eat once garnished!
Decorating Tips for Homemade Peanut Butter Eggs and Bunnies:
Once you’re ready to decorate, you can drizzle to your hearts content. If you’re up for the challenge, maybe pipe on the Easter bunny’s face, or add some colored sprinkles to the Easter eggs.
Get some inexpensive decorations from the dollar store and fancy up your dessert table. These adorable peanut butter chocolate eggs and bunnies will fit right in!
Recipe FAQ’s
Once these treats are solid you can cover and store them for up to a week in the fridge or on the counter at room temperature (in an airtight container).
You can freeze them for up to 3 months. Defrost in the refrigerator before serving or eat frozen!
More Sweet Treats with Peanut Butter and Chocolate
If you tried this Peanut Butter and Chocolate Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Peanut Butter Chocolate Eggs (and Bunnies)
Ingredients
Peanut Butter Hearts
- ½ cup salted butter melted and cooled
- 2 cups creamy peanut butter
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
- 3 cups milk or white chocolate chips or a combination of both (2 bags total)
- 2 tablespoons shortening
Drizzle Ingredients:
- ½ cup dark or semi-sweet chocolate chips
- 1 teaspoon shortening
Instructions
- Line a jelly roll (or half sheet pan) with parchment paper.
- Using a hand or standing mixer, beat together cooled melted butter, peanut butter, sugar, and vanilla until smooth and creamy.
- Add in the powdered sugar and beat until thoroughly combined.
- Press the peanut butter mixture into the sheet pan.
- Use your fingers to press down the mixture, evenly spreading it to about a ½" thickness.
- Place the sheet pan in the freezer for about 15 minutes.
- Lift the chilled peanut butter mixture from the sheet pan and set onto a hard surface or cutting board.
- Use a cookie cutter to cut out bunny and/or egg shapes from the peanut butter sheet.
- Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
- The remnant peanut butter mixture can be pressed back into a ½" flat sheet so that you can cut out additional shapes.
- After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping.
- Place chocolate chips in a heatproof bowl with 2 tablespoons of shortening (if using both milk and white chocolate, place in separate bowls and split the shortening between them). Heat in 30-second increments, stirring between each blast, until the chocolate is mostly melted.
- Stir chocolate until completely smooth and it drizzles easily.
- Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.
- Continue dipping the remaining bunnies and eggs, working in small batches. The peanut butter mixture become soft quickly when they are out of the freezer. If the chocolate cools and doesn't smooth out easily when dipping, reheat in 15 second increments to keep the chocolate smooth.
- Allow the chocolate coating to harden.
- Heat dark chocolate chips and teaspoon of shortening, working in 15-30 second bursts, until melted and smooth.
- Transfer to a piping bag or small ziploc bag. Snip a very small hole in the bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle.
- Allow chocolate to set (about 1 minute).
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Notes
Nutrition
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Comments & Reviews
Catherine says
Is there a substitute for the shortening?
Stefanie says
Yes! You can use coconut oil or even vegetable oil. It just helps thin out the chocolate and makes dipping easier.