Perfect for Easter, these White Chocolate Peanut Butter Eggs are a delightfully decadent dessert that requires no baking. Take a little bite of heaven with each sinfully sweet morsel!
There’s something magical about the marriage of peanut butter and chocolate so combining the two any time we can is one of our favorite things to do. Add to that the fact that these White Chocolate Peanut Butter Eggs require absolutely no baking or stove time at all, and we know you’ll agree that these bright and decadent treats are absolutely perfect for Easter!
White Chocolate Peanut Butter Eggs Recipe
Because it’s springtime and Easter time, we chose to use Easter egg molds and pastel sprinkles to make this fun dessert perfect for the season, but the recipe can be followed for any holiday or occasion using different molds and decorative add ins. Celebrating Valentine’s Day? Put a little red food coloring in the chocolate mixture and use heart-shaped molds. Christmas rolling around? Use green food coloring and Christmas tree molds. If they aren’t for any special occasion, just form them into little poppable truffle balls and serve them after dinner to make the family feel special. No matter how you look at it, this is one of the simplest, quickest, and most delightful dessert options for any time of the year!
These are so simple to make, you can even solicits the kids’ help in the kitchen making this a fun, holiday project for the whole family. With very few ingredients, and just a short time to prepare and pour in the molds, the hardest thing about this recipe is waiting for them to harden up in the freezer!
Ingredients
- 1 cup creamy peanut butter (you can use crunchy if you prefer)
- 2 cups confectioner's sugar
- ¼ cup no salt butter, melted
- 2 tbsp chocolate milk
- 1-10 oz bag white chocolate melting wafers (We used Ghirardelli®)
- 1 tbsp coconut oil, softened
- Pastel sprinkles, optional
- Silicone egg mold - we used a large mold with 6 "eggs"
Instructions
- Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
- Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
- Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
- Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
- Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
- Place the mold in the freezer to allow the chocolate to harden, about an hour.
- Store in freezer until ready to eat. These can last in the freezer for about a week.
Notes
Home Chef Tip: If you prefer milk or dark chocolate, you can easily swap either one of those out for the white chocolate. Alternatively, if you have someone with nut allergies in the family, use sunflower seed butter instead of peanut butter.
We hope you love these White Chocolate Peanut Butter Eggs as much as we do. If you like this fun recipe, be sure to stop by our desserts section for even more like it. For more recipe inspiration, visit us on Pinterest because we have a lot of fantastic desserts you’re going to love there too. Enjoy!
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