White Chocolate Peanut Butter Eggs (Printable)

Peanut butter eggs in white chocolate with sprinkles—perfectly creamy, festive, and easy to make and share.

# What You Need:

→ 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 of 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

# Directions:

01 - In a large mixing bowl, combine creamy peanut butter, softened unsalted butter, vanilla extract, and a pinch of salt. Beat until the mixture is smooth.
02 - Gradually incorporate powdered sugar, mixing continuously until a thick, smooth dough forms.
03 - Scoop tablespoon-sized portions and shape each into an egg. Arrange all eggs on a parchment-lined baking sheet.
04 - Refrigerate the shaped eggs for 30 minutes to firm up.
05 - In a microwave-safe bowl, melt white chocolate chips with coconut oil (if using) in 30-second intervals, stirring between each, until fully smooth.
06 - Dip each chilled peanut butter egg into the melted white chocolate, ensuring full coverage. Allow any excess chocolate to drip off before placing back on the tray.
07 - Immediately apply assorted colorful sprinkles onto each coated egg before the chocolate sets.
08 - Chill the coated eggs for 10 minutes to fully set the chocolate.
09 - Transfer the finished eggs to an airtight container and refrigerate until serving.

# Top Tips:

01 -
  • These eggs taste like you&apossnuck an entire bakery into your fridge and only you know where they&apost hidden.
  • That creamy peanut butter filling wrapped in white chocolate is a legitimate crowd-pleaser—there&aposs never leftovers after Easter brunch.
02 -
  • If the eggs aren&apost chilling enough before dipping, the filling will melt and split under the warm chocolate—take the time!
  • I once tried skipping the coconut oil, but adding it made the coating smooth and easy to handle, so I never go without it now.
03 -
  • Let the filling rest in the fridge a little longer if it feels too sticky—the shaping is much easier.
  • Microwaving chocolate in small intervals avoids overheating—from experience, patience pays off for a glossy finish.
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