3 Ingredient Peanut Butter Eggs
These easy homemade 3 ingredient peanut butter eggs have a dark chocolate shell filled with sweetened peanut butter! They're a copycat dairy-free Reese's peanut butter egg that is easy to make at home! A super fun activity to do with the kids for Easter!
Prep Time25 minutes mins
Cook Time0 minutes mins
Freeze20 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 308kcal
Chocolate Peanut Butter Eggs
Melt the dark chocolate chips. Place the dark chocolate chips in a glass bowl over a double boiler over low heat. Slowly melt the chocolate stirring with a spatula. Remove from the heat as soon as the chocolate has melted.
Freeze. Once you've coated the molds in chocolate place in the freezer until the chocolate hardens. This only takes a few minutes.
Make the peanut butter filling. While the chocolate is freezing, make the peanut butter filling. Combine the peanut butter and powdered sugar in a glass bowl. Stir with a spoon or spatula until the sugar is combined with the peanut butter. You may need to use a hand mixer to get all the powdered sugar incorporated. If the batter is too dry add 1-3 tablespoons of almond milk, or any other type of milk until all of the powdered sugar is combined. Fill the molds with peanut butter. Remove the molds from the freezer. Spoon in the peanut butter filling into each chocolate shell. Gently spread the peanut butter filling evenly.
Top with More Chocolate. Spoon the rest of the melted chocolate on top of the peanut butter. Freeze again until the chocolate sets, about 5 minutes. Note: If the chocolate has hardened since filling the shells, simply microwave it in 10-second increments until it returns to a creamy texture.
Remove the eggs from the mold. Gently pop the eggs out of the molds.
Optional: If the edges of your eggs are a bit messy, you can heat a small saute pan over medium heat, and run the edges along the warmed pan to melt the chocolate on the sides.
Tips for Making 3 Ingredient Peanut Butter Eggs
- While these 3 ingredient peanut butter eggs aren't colored like traditional eggs, you can make your own colored chocolate drizzle, and use colorful sprinkles to create unique chocolate eggs.
- Gently melt the chocolate over a double boiler, or in 30-second increments in the microwave.
- Don't let any water from the double boiler get into the chocolate. This can cause the chocolate to seize and become difficult to work with.
- Make sure to use a silicone egg mold or these won't work as well.
- If you don't have an egg mold, you can simplify the process by molding the peanut butter into an egg shape, dipping it in the melted chocolate, transferring it to parchment paper, and allowing them to harden. If you'd like you can add colorful sprinkles while the chocolate is still wet.
- Store in the refrigerator for up to 7 days.
- Freeze for up to 3 months.
Calories: 308kcal | Carbohydrates: 32g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 263mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg