These 3 Ingredient Peanut Butter Eggs are creamy, rich, and coated in smooth chocolate! A simple homemade version of a classic favorite.
If there’s one treat I have to get my hands on every Easter, it’s those peanut butter eggs. You know the ones—perfectly soft peanut butter filling wrapped in a thick chocolate shell. They’re dangerously addictive, and somehow, the store-bought ones always seem to disappear from my pantry way too fast.
One year, I made the mistake of buying just one pack. Huge regret. By the time I went back to grab more, they were gone. Like, completely wiped out. So instead of waiting another year, I figured—why not make my own?
I started with peanut butter, powdered sugar, and chocolate, thinking this could go terribly wrong… or it could be genius. Spoiler: It was genius. These homemade peanut butter eggs turned out better than store-bought—creamier, fresher, and just the right amount of sweetness. Now, I don’t wait for Easter to enjoy them. And once you try them, you won’t either.
Why You’ll Love This 3 Ingredient Peanut Butter Eggs Recipe?
- Only three ingredients. No fillers, no preservatives—just the good stuff.
- No baking required. Just mix, shape, dip, and chill.
- Way better than store-bought. The peanut butter filling is richer, and the chocolate is smoother.
- Perfect for Easter… or any day. I mean, why should peanut butter eggs only exist once a year?
- Easily made keto-friendly. Swap out the sugar and chocolate, and boom—low-carb heaven.
Ingredient Notes:
Even though this recipe is ridiculously simple, a few small tips can make a big difference.
Ingredients:
- Peanut Butter (1 cup) – Use creamy peanut butter for that classic texture. If using natural peanut butter, stir it really well first so it’s not too oily or dry.
- Chocolate Chips (1 ½ cups, dark or milk chocolate) – Dark chocolate gives a richer, slightly bitter contrast, while milk chocolate makes them taste like the original store-bought version.
- Powdered Sweetener or Powdered Sugar (½ cup) – Want a keto version? Use powdered erythritol or monk fruit sweetener instead of sugar.
Pro Tip: If your peanut butter mixture is too soft to shape, pop it in the fridge for 5-10 minutes before rolling it into eggs.
How To Make 3 Ingredient Peanut Butter Eggs?
Step 1: Make the Peanut Butter Filling
In a mixing bowl, stir together peanut butter and powdered sugar (or sweetener) until it forms a thick, dough-like texture. If it seems too soft or sticky, refrigerate for 5-10 minutes before shaping.
Step 2: Shape the Eggs
Scoop about 1 tablespoon of the peanut butter mixture and roll it into an oval, egg-like shape. Place each egg onto a parchment-lined baking sheet. Once they’re all shaped, freeze for 10-15 minutes to help them hold their form.
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until completely smooth. No microwave? No problem! Melt the chocolate using a double boiler over low heat.
Step 4: Coat the Peanut Butter Eggs
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Using a fork, dip each peanut butter egg into the melted chocolate, ensuring full coverage. Let any excess chocolate drip off before placing them back on the parchment-lined sheet.
Step 5: Chill Until Set
Pop the chocolate-covered eggs into the refrigerator for 10 minutes, or until the chocolate is completely set.
Step 6: Serve & Enjoy!
And that’s it! You just made homemade peanut butter eggs in less time than it takes to run to the store. Enjoy them fresh, store them in the fridge, or freeze them for later (if they last that long).
Storage Options:
- Refrigerator: Store in an airtight container for up to one week.
- Freezer: Freeze in a sealed container for up to 2 months. Let them thaw at room temperature for a few minutes before eating.
- Room Temperature: They’re fine for a couple of hours, but since peanut butter softens, they’re best chilled until serving.
Variations and Substitutions:
Want to switch things up? Here are some fun variations to try:
- Use white chocolate. A white chocolate coating makes them extra rich and indulgent.
- Add a crunch. Mix in chopped peanuts or crushed graham crackers for texture.
- Make them salted. A sprinkle of flaky sea salt on top takes them to the next level.
- Go keto. Use sugar-free chocolate and powdered erythritol instead of sugar.
- Extra chocolatey. Stir cocoa powder into the peanut butter mixture for a deeper chocolate flavor.
What to Serve with 3 Ingredient Peanut Butter Eggs?
These eggs are already amazing on their own, but if you want to really treat yourself:
- Coffee or Espresso – The peanut butter and chocolate combo pairs perfectly with coffee.
- Vanilla Ice Cream – Crumble a few over ice cream for the ultimate dessert.
- Milk (for nostalgia!) – Because some things never change.
- Dark Chocolate Drizzle – A little extra melted chocolate drizzled on top makes them look and taste extra fancy.
Frequently Asked Questions:
Can I use crunchy peanut butter?
Absolutely! It’ll add a nice little crunch to the filling.
Can I make these without powdered sugar?
Yep! If you prefer a natural sweetener, try honey or maple syrup—but be warned, the texture will be a little softer.
Do I need to freeze them before dipping in chocolate?
Yes! Chilling helps them hold their shape and keeps them from melting into a peanut butter puddle.
And that’s it—the easiest, most delicious homemade peanut butter eggs you’ll ever make! Whether it’s Easter, a special occasion, or just a random Tuesday when you need something sweet, these 3 Ingredient Peanut Butter Eggs are the answer.
So, tell me—are you a milk chocolate or dark chocolate person? Drop a comment below and let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter natural or regular
- ½ cup powdered sugar or powdered sweetener
- 1 ½ cups chocolate chips milk or dark chocolate
Instructions
Prepare the Peanut Butter Mixture
- In a medium mixing bowl, combine the peanut butter and powdered sugar. Stir until a thick, dough-like consistency forms. If the mixture appears too soft to shape, refrigerate for 5-10 minutes until slightly firm.
Shape the Eggs
- Using approximately 1 tablespoon of the peanut butter mixture, roll it into an oval shape resembling a small egg. Place each formed egg onto a parchment-lined baking sheet. Once all eggs have been shaped, transfer the baking sheet to the freezer for 10-15 minutes to allow them to firm up.
Melt the Chocolate
- In a microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring between each, until the chocolate is completely smooth. Alternatively, a double boiler may be used to melt the chocolate over low heat.
Coat the Peanut Butter Eggs
- Using a fork, dip each peanut butter egg into the melted chocolate, ensuring full coverage. Allow any excess chocolate to drip off before placing the coated eggs back onto the parchment-lined baking sheet.
Allow to Set
- Transfer the coated eggs to the refrigerator for approximately 10 minutes, or until the chocolate has fully set.
Serve and Store
- Once fully set, the peanut butter eggs may be enjoyed immediately. Store any remaining eggs in an airtight container in the refrigerator for up to one week or in the freezer for up to two months for extended storage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
