Freshly coated peanut butter eggs setting on a tray
Keep the finished peanut butter eggs stored in a covered container in the refrigerator. If you’ve got hungry kids (or a snacky spouse), feel free to tuck the container toward the back behind the leftovers—Nana Margaret’s trick to make them last more than one day.
Variations & Tips
For picky eaters who don’t like too much texture, stick with creamy peanut butter and make a slightly thinner chocolate coating by stirring in an extra teaspoon of butter to the melted chocolate.Smooth peanut butter eggs with a thin chocolate coating
Smooth peanut butter eggs with a thin chocolate coating
For a little crunch, you can use crunchy peanut butter or gently press a few mini chocolate chips into the tops before chilling the coated eggs. If you prefer a less-sweet filling, reduce the powdered sugar by 1/4–1/2 cup and add an extra pinch of salt to balance the flavors.
You can also use milk chocolate chips instead of semisweet for kids who like a sweeter shell, or dark chocolate chips for grown-ups who enjoy a richer bite. To make smaller “bite-size” eggs, use about 2 teaspoons of filling per piece and shorten the chilling time slightly.
Bite-size peanut butter eggs on a small dessert plate
Bite-size peanut butter eggs on a small dessert plate
If the dough feels too soft to shape on a warm day, pop the bowl of filling into the fridge for 10–15 minutes before forming the eggs. These freeze well too—just freeze on the parchment-lined sheet until solid, then move to a freezer bag and tuck them way in the back so they don’t mysteriously disappear overnight.
