For the Filling:

  • 1 C creamy peanut butter – I use Skippy brand
  • 1/4 C unsalted butter
  • 1/4 C light brown sugar
  • 1-3/4 C powdered sugar + more, if needed
  • dash salt

For the Chocolate Shell:

  • 1 C milk chocolate chips
  • 1 C semi-sweet chocolate chips
  • 2 Tbsp vegetable shortening


  1. Line a baking sheet with wax paper and set aside
  2. In a medium saucepan over medium heat, combine the peanut butter, butter and brown sugar
  3. Heat until melted stirring constantly – mixture will bubble, so make sure you keep stirring
  4. Remove from the heat
  5. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture
  6. 2 Options: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs – if using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg
  7. Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes – if you’re in a hurry, you could place them in the freeze for 5 – 10 minutes
  8. Once the eggs are set, melt the chocolate chips and shortening together in the microwave on high in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so
  9. Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper
  10. Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don’t go overboard
  11. If desired, decorate the eggs however you like – sprinkles are always good!
  12. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes
  13. Store in the refrigerator in an airtight container until ready to serve