White Chocolate Peanut Butter Eggs (Print Version)

Peanut butter centers coated in white chocolate and colorful sprinkles, ideal for Easter gifting and celebrations.

# What You 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 - 1 pinch salt

→ Coating & Decoration

06 - 2 cups white chocolate chips or melting wafers
07 - 2 teaspoons coconut oil
08 - 1/4 cup assorted colorful sprinkles

# Directions:

01 - Beat creamy peanut butter, softened unsalted butter, vanilla extract, and salt in a large mixing bowl until fully blended and smooth.
02 - Gradually add powdered sugar, incorporating until a thick, smooth dough is formed.
03 - Scoop about one tablespoon of mixture at a time and mold each portion into an oval egg shape. Arrange eggs on a parchment-lined baking sheet.
04 - Place baking sheet in the refrigerator and chill for 30 minutes until eggs are firm.
05 - Melt white chocolate chips and coconut oil (if using) in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
06 - Dip each chilled peanut butter egg into melted white chocolate, ensuring full coverage. Allow excess coating to drip off, then return each egg to the prepared tray.
07 - Sprinkle assorted colorful decorations on coated eggs immediately before the chocolate begins to set.
08 - Place tray back in refrigerator for 10 minutes to allow chocolate coating to fully harden.
09 - Transfer finished eggs to an airtight container and store refrigerated until serving.

# Expert Tips:

01 -
  • These eggs make you look like a crafting genius, even if you're typically a messy baker.
  • The peanut butter filling is so smooth and rich, nobody will guess how quickly it comes together.
02 -
  • Once, I rushed the chilling step and ended up with melted peanut butter blobs instead of neat eggs.
  • Adding coconut oil to the chocolate made the coating much smoother—never skip it if you can.
03 -
  • Freeze the shaped eggs for 10 minutes before dipping for extra firmness.
  • A fork is my secret tool for dipping—it lets the chocolate drip cleanly.
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