Chocolate Peanut Butter Eggs make every bunny happy, and the homemade ones are so much better than what you can buy at the store!
If you love peanut butter, chocolate, coconut, and nuts these delicious homemade candy eggs are for you!
I originally shared this recipe in 2011. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making candy eggs with peanut butter and chocolate is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- peanut butter (creamy or chunky)
- confectioners sugar
- semi-sweet chocolate chips
- sweetened flaked coconut
- pecan chips
- pure vanilla extract
- shortening (I use butter flavor)
- sprinkles (optional)
Kitchen tools and equipment needed:
- hand mixer and large mixing bowl, or stand mixer
- medium microwave-safe bowl
- wooden spoon or spatula
- large skillet
- nut chopper (optional)
- measuring cups and spoons
- baking sheet
- parchment paper
- fork or candy fork
- candy cups or candy bags (optional)
- candy boxes (optional)
Why this recipe works-
Homemade Chocolate Peanut Butter Eggs far surpass the store-bought candy in taste and texture, and they'll surely delight your family and friends.
Try them for yourself and see what I mean.
I promise they'll be a giant hit at your Easter table, or in the kid's Easter baskets...
So then, you'd better hop to it and make these right away. I'll bet that some bunny will be glad you did!
Not just for Easter-
Hold on!! Don't save these just for Easter.
Why not roll them into balls or other fun shapes, and then serve them all year long?
After all, if something's this good, it's only right to enjoy it whenever the mood strikes!!
How to store chocolate peanut butter eggs-
You can easily keep them at room temperature and out of direct sunlight.
However, you can also keep them in the refrigerator in a single layer in an air-tight container, or you can wrap them well freeze them for up to 2 months.
Can the pecans and/or coconut be omitted from this recipe?
Sure. If you're not a fan, by all means, leave them out.
That said, the extra bulk that the coconut and pecans bring will need to be compensated.
I suggest adding more confectioners sugar to the mix to keep them from being too sticky when it comes to shaping the candy.
Squeeze a walnut-sized amount of peanut butter mixture in the palm of your hand, and if it holds together without falling apart the mixture is the correct consistency.
Can white chocolate be swapped out for the semi-sweet chocolate?
Follow the directions just as written. No other changes need to be made.
Can unsweetened coconut flakes be used in this recipe?
Yes. Of course. You'll save a few calories as well.
Can other nuts be swapped out for the pecans?
Yep. Chop and use whatever nuts are your favorite.
However, to get the most flavor from whatever type of nut you choose, make sure to toast them lightly first in a dry skillet. It's an important step that makes a big difference in the final flavor outcome.
The step-by-step photo instructions:
- In a dry skillet over medium-low heat, toast the coconut and chopped pecans slightly to intensify their flavor.
- Watch them carefully and stir them occasionally so they do not burn.
- In a mixing bowl, cream the peanut butter and butter until well mixed.
- Fold in the coconut, nuts, salt, 1 cup of powdered sugar, and vanilla; mix well.
- Sprinkle some of the remaining powdered sugar on a board and knead in enough of the remaining sugar until the mixture holds its shape when formed.
- Shape tablespoon-size balls into egg-shaped pieces.
- Cover and freeze for about 30 minutes.
- In a microwave carefully melt the chocolate and shortening, stirring until smooth.
- Using a fork, dip the egg pieces in chocolate and place them one by one onto a parchment-lined baking sheet.
- Use whatever melted chocolate you have left to drizzle over the tops of the eggs and add your multicolored sprinkles before the chocolate hardens.
- Chill or freeze until ready to serve.
Additional homemade candy recipes:
*Copycat Payday Candy Bars (shown below)
If you’re a fan of Payday candy bars then you’ll go NUTS for this fast and easy Copycat Payday Candy Bars recipe. After all, who doesn’t love payday?!!
*Giant Peanut Butter Cup (not pictured, but shown in the featured video)
This Giant Peanut Butter Cup will delight an entire crowd with its fun presentation and super delicious filling of peanut butter, coconut, and pecans. It’s not your average peanut butter cup.
*Butter Toffee Cashew Crunch (shown below)
When you care enough to make (or give) the very best, this recipe for butter toffee cashew crunch candy should be at the very top of your list.
*Double Chocolate Graham Cracker Toffee (not shown)
This Double Chocolate Graham Cracker Toffee wins my (self-proclaimed) blue ribbon award for the best and easiest candy I have ever made.
*Chocolate Peanut Butter Eggs (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's homemade chocolate and peanut butter candy eggs recipe.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
CHOCOLATE PEANUT BUTTER EGGS WITH COCONUT AND PECANS
- ¾ cup chunky peanut butter
- ¼ cup butter softened
- 1 cup flaked coconut
- ¾ cup chopped pecans
- ½ teaspoons coarse salt
- 1-½ to 2 cups powdered sugar divided
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips
- 2 tablespoons shortening
- sprinkles optional
- -In a dry skillet over medium-low heat, toast the coconut and chopped pecans slightly to intensify their flavor. Watch them carefully, and stir them frequently, so they do not burn.
- -In a mixing bowl, cream the peanut butter and butter until well mixed. Fold in the coconut, nuts, salt, 1 cup of powdered sugar, and vanilla; mix well.
- -Sprinkle some of the remaining powdered sugar on a board and knead in enough of the remaining sugar until the mixture holds its shape when formed.
- -Shape tablespoon-size balls into egg-shaped pieces.
- -Cover and freeze for about 30 minutes.
- -In a microwave-safe bowl, carefully melt the chocolate and shortening on low power, stirring occasionally, until smooth.
- -Using a fork, dip the peanut butter candy pieces into the melted chocolate, allowing the excess to drip back into the bowl, and place them one by one onto a parchment-lined baking sheet.
- -Continue the same process with the remaining peanut butter candy pieces.
- -Use whatever melted chocolate you have left to drizzle over the tops of the eggs and add your multicolored sprinkles before the chocolate hardens.
- -Chill or freeze until ready to serve.
I sincerely hope you've enjoyed today's homemade candy eggs recipe as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.