White Chocolate Peanut Butter Eggs (Printable Version)

Peanut butter centers coated in white chocolate, adorned with sprinkles. Festive, creamy, and perfect for Easter.

# What You'll 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
08 - 1/4 cup assorted colorful sprinkles

# How to Make It:

01 - Using a large mixing bowl, blend creamy peanut butter, softened unsalted butter, vanilla extract, and a pinch of salt until completely smooth.
02 - Gradually incorporate powdered sugar, mixing until a thick, cohesive dough forms.
03 - Portion mixture by tablespoon and shape into egg forms. Arrange eggs on a parchment-lined baking sheet.
04 - Place baking sheet in refrigerator for 30 minutes, allowing eggs to firm up.
05 - In a microwave-safe bowl, melt white chocolate chips with coconut oil in 30-second intervals, stirring thoroughly until smooth.
06 - Dip each chilled peanut butter egg into the melted white chocolate, ensuring complete coverage. Allow excess coating to drip off, then return to tray.
07 - Before the chocolate sets, immediately garnish each egg with colorful sprinkles.
08 - Return tray to refrigerator for 10 minutes to allow chocolate coating to harden.
09 - Transfer finished eggs to an airtight container and refrigerate until ready for serving.

# Expert Tips:

01 -
  • They feel like a fun craft session and dessert rolled into one.
  • The peanut butter filling is so velvety, it almost melts in your mouth.
02 -
  • Trying to coat un-chilled eggs results in sticky chaos—always chill first.
  • Swapping coconut oil with butter makes the chocolate clump, so stick with coconut for the smoothest coating.
03 -
  • Always sift the powdered sugar for a lump-free filling.
  • Decorate while the chocolate is still wet for maximum sprinkle adhesion and shine.
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