Peanut Butter Easter Eggs

Easter egg candy split open to show peanut butter interior.

Peanut butter Easter eggs are a fun and easy no-bake treat to make at home. These homemade candies are great for gift-giving and filling Easter baskets!

Prep Time 20

Resting Time 20

Total Time 40

Servings eggs

Author Heather

Ingredients

8 ounces (226 g) milk chocolate melting wafers divided
½ cup (136 g) creamy peanut butter
½ cup (58 g) confectioner's sugar
pastel sprinkles

Instructions

Place candy mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
In a small microwave safe bowl, heat 7 ounces of melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
Add a spoonful of melted chocolate to each egg mold. Use a spoon to brush chocolate up the sides of the egg mold until evenly coated. If needed, add a second coat to the sides of your egg mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
Meanwhile, add peanut butter and confectioner's sugar to a bowl and mix until incorporated. Mixture will look thick, like a dough.
Remove egg mold from refrigerator. Distribute peanut butter filling evenly between your egg molds, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
Top each egg mold with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
Remove eggs from molds. Melt remaining wafers and drizzle over eggs, topping with optional sprinkles while the chocolate is wet. Allow to dry completely before storing.

Notes

Melting wafers: Melting wafers cannot be substituted with chocolate chips - melting wafers are tempered chocolate and ideal for melting and making candies. They harden into a shiny, candy texture and are ideal for using in candy molds.
Egg mold: The measurements listed were used with a candy mold that makes eight - 2.6 inch x 1.6 inch eggs (about the size of an actual large egg). Measurements will vary based on the type of candy mold used.
Storage: Candies will keep for 2-3 weeks in a sealed container at room temperature.

Nutrition