White Chocolate Peanut Butter Eggs (Printable)

Irresistible peanut butter, white chocolate, and sprinkles combine for festive, colorful Easter treats everyone will love.

# Ingredient list:

→ 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 - Pinch salt

→ Coating & Decoration

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

# How to Make It:

01 - In a large mixing bowl, combine creamy peanut butter, softened unsalted butter, vanilla extract, and salt. Beat with an electric mixer until the mixture is smooth and well-blended.
02 - Gradually add powdered sugar to the peanut butter mixture, beating continuously until a thick, smooth dough forms.
03 - Scoop tablespoon portions of dough and shape each into an egg form. Place each egg on a parchment-lined baking sheet.
04 - Transfer the baking sheet to the refrigerator and chill the shaped eggs for 30 minutes, until set and firm.
05 - Combine white chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until the chocolate is melted and smooth.
06 - Using a fork or dipping tool, dip each chilled peanut butter egg in the melted white chocolate to coat completely. Allow excess chocolate to drip off before returning the egg to the baking sheet.
07 - While the chocolate is still wet, immediately decorate each coated egg with assorted sprinkles.
08 - Chill the decorated eggs in the refrigerator for 10 minutes to set the chocolate coating.
09 - Transfer finished eggs to an airtight container and store refrigerated until service.

# Expert Suggestions:

01 -
  • The creamy peanut butter filling tastes like a secret, nestled under a smooth white chocolate shell.
  • Everyone is charmed by the rainbow sprinkles, and nobody ever suspects how easy these pretty eggs are to make.
02 -
  • If you skip chilling the shaped eggs, they can fall apart during dipping and make a gooey mess.
  • Stirring the melted chocolate between intervals prevents burning and keeps it luscious—I ruined a batch once by forgetting.
03 -
  • If chocolate starts to seize, add a touch more coconut oil and stir—it’ll smooth out.
  • To get perfectly shaped eggs, chill your hands or lightly oil them before rolling.
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