Chocolate Covered Peanut Butter Eggs are the perfect treat to make for your family this Easter. Seriously, is there anything better than peanut butter covered in chocolate?
For as long as I can remember both my husband and my son have loved Reese’s Peanut Butter Cups. I think they both might have a slight addiction. But who can really blame them. There really is something amazing about combining chocolate with peanut butter.
This recipe for Chocolate Covered Peanut Butter Eggs is the same that I posted a few years ago for Homemade Peanut Butter Bars. You can choose to cut out fun shapes or cut into bars. It’s up to you!
Helpful Kitchen Tools
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- Jelly roll sheet pan
- Egg shaped cookie cutters – these come in different sized egg shapes which would be really cute for this recipe.
- Parchment Baking Sheets
- Measuring cups
- Rubber spatula
Ingredients for the Peanut Butter Layer
Make sure you print out the recipe below and save it for later!
For the peanut butter layer:
- Melted Butter
- Powdered Sugar
- Creamy Peanut Butter
- Graham Cracker Crumbs
Combine the ingredients for the first layer together in a mixing bowl.
Press the ingredients together into the bottom of a jelly roll baking sheet that’s been lined with parchment paper. Then place the tray in the refrigerator for at least 30 minutes to an hour. You want this bottom layer completely chilled before adding the next layer.
The size pan that I used was 15.5X10.5 however, you can use a 9X13 sized pan as well…which is what the original recipe uses. You’ll get a thicker egg shaped bar though.
But for this recipe I wanted a thinner layer to use to cut the shapes out. I used parchment paper in the bottom of the bar pan as well to make it easier to get the peanut butter layer out after it has chilled.
Ingredients for the Chocolate Layer
Make sure you check out the recipe card below for complete measurements.
- Peanut butter
- Chocolate chips
How to Melt Chocolate
In a microwavable -safe bowl, combine the peanut butter and chocolate chips. Heat in one minute intervals until everything is melted and smooth. Try very hard not to taste the chocolate…well, go ahead, it’s so good!
How to Add the Chocolate Layer
Spread the melted chocolate and peanut butter mixture on top of the first layer. Then place the tray back in the refrigerator for another 30 minutes or longer until both layers are completely chilled.
How to Cut Out Egg Shapes
Gently lift the edges of the parchment paper up from the bar pan and place on top of a cutting board.
Now, ignore that corner that’s missing. I needed to taste test the recipe! Place your cookie cutter on top of the peanut butter layers and start cutting out the shapes.
Place the Chocolate Covered Peanut Butter Eggs on a platter.
Decorate them if you’d like, but they’re good just as they are. Look how delicious!
These are perfect for Easter!
LIKE THIS RECIPE? TRY THESE OTHER Easter Desserts
- Easter Egg Fruit Pizza
- Shortcut Italian Easter Bread Rings
- Marshmallow Bunny Peeps Pudding Cups
- Mini Easter Bundt Cakes
- Chocolate Covered Marshmallow Peeps
For the Peanut Butter Layer
- 1 cup butter melted
- 3 3/4 cups powdered sugar
- 1 1/2 cup creamy peanut butter
- 1 1/2 cup graham cracker crumbs
For the Topping
- 1 package milk chocolate chips
- 1 1/2 cup creamy peanut butter
- In a large bowl, mix together the ingredients for the peanut butter layer.
- Press into a jelly roll baking pan.
- Chill for one hour.
- Place chocolate chips and peanut butter into a microwave-safe bowl.
- Microwave for one minute. Stir until melted and smooth. Repeat if necessary until all the chocolate chips are melted.
- Pour over the peanut butter layer. Chill for two hours or until firm.
- Using an egg shaped cookie cutter, cut out shapes and place on a tray.
- Sprinkle with colorful sprinkles if desired.
Please note: The nutritional information is based on the original recipe for No Bake Peanut Butter Bars, which yields 24 bars. This recipe will yield a completely different number of egg shaped candies depending on the size cookie cutter you use.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 22mgSodium: 244mgCarbohydrates: 33gFiber: 2gSugar: 24gProtein: 8g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2018 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
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