My aunt skips the store bought candy and makes these rich homemade treats every spring. With just 4 ingredients you get a smooth creamy center coated in perfectly set dark chocolate.

Every spring, just as the fields start thinking about turning green again, my sister and I used to pile into my Aunt Helen’s farmhouse kitchen to make these peanut butter eggs instead of buying fancy candy from town. She always said there was no need to fuss with store-bought when you could stir together a few pantry staples and end up with a pan of rich, homemade treats. These 4-ingredient peanut butter eggs have a smooth, creamy center and a perfectly set dark chocolate shell, and they tuck neatly into an old plastic food container in the fridge, ready for grandchildren and neighbors who drop by. They’re simple, thrifty, and taste exactly like the kind of candy that’s been passed around Midwestern church basements for generations.

Serve these peanut butter eggs straight from the refrigerator so the dark chocolate has a nice snap and the centers stay thick and creamy. They pair well with hot coffee after Easter dinner, or alongside a glass of cold milk for an afternoon treat. On a dessert table, arrange them on a simple plate or in a shallow plastic container lined with wax paper next to other homemade favorites like sugar cookies or a simple pound cake. They also travel well for potlucks—just keep them chilled so the chocolate stays glossy and the peanut butter centers hold their shape.

Servings: 18–24 eggs

1 cup creamy peanut butter (not natural, well-stirred)

Line a baking sheet or a large plastic food container with parchment or wax paper so the eggs won’t stick.

In a medium mixing bowl, combine the peanut butter and melted, slightly cooled butter. Stir with a sturdy spoon until smooth and well blended.

Gradually add the powdered sugar to the peanut butter mixture, about 1/2 cup at a time, stirring after each addition. The mixture will get thick; switch to using your hands if needed and work it until it forms a smooth, soft dough that holds together without being sticky. If it’s too soft to shape, add a tablespoon or two more powdered sugar; if it’s crumbly, knead it gently with clean hands until it comes together.

Pinch off about 1 to 1 1/2 tablespoons of the peanut butter mixture and roll it into a ball, then gently shape it into an oval, like a small egg. Place it on the prepared parchment. Repeat with the remaining mixture, spacing the eggs slightly apart.

Place the shaped peanut butter eggs in the refrigerator for at least 30 minutes, or in the freezer for 15–20 minutes, until firm. Chilling helps them keep their shape when dipped in chocolate.

When the centers are nearly firm, place the dark chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until the chocolate is mostly melted. Stir until completely smooth and glossy. (Alternatively, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, stirring constantly.)

Working with a few chilled eggs at a time, drop one peanut butter center into the melted dark chocolate. Use a fork to gently turn it until coated, then lift it out, tapping the fork lightly on the edge of the bowl to let excess chocolate drip off.

Slide the coated egg back onto the parchment-lined sheet or into the lined plastic container by nudging it off the fork with a toothpick or another fork. Repeat with all of the peanut butter centers, reheating the chocolate gently if it begins to thicken.

Once all the eggs are coated, refrigerate them until the chocolate is fully set and firm to the touch, about 30–45 minutes. You’ll know they’re ready when you can pick one up without leaving fingerprints in the chocolate.

Store the finished peanut butter eggs in a plastic food container, layered between sheets of parchment or wax paper. Keep them covered and refrigerated for up to 2 weeks. For the classic experience, pack them snugly in a well-loved container and let everyone reach in for a glossy, dark chocolate egg with that creamy, thick peanut butter center.

For a slightly saltier, old-fashioned flavor, stir 1/4 teaspoon of fine salt into the peanut butter mixture before adding the powdered sugar (this doesn’t count as an extra ingredient if your butter is unsalted and you treat it as seasoning). If your family prefers milk chocolate, you can swap the dark chocolate for milk chocolate chips, though the eggs will be a bit sweeter and less rich. For a firmer center that holds up well on a warm day, add an extra 1/4–1/2 cup of powdered sugar to the filling until it feels more like soft fudge. If you like a little texture, use a creamy peanut butter as written but gently press a few finely chopped roasted peanuts onto the tops of the freshly dipped eggs before the chocolate sets, giving a nod to the old candy-shop look without changing the simple ingredient list. To make smaller “bite-size” eggs for little hands, simply roll the filling into smaller ovals and dip as directed, checking them a bit sooner when chilling. Always keep these eggs chilled in a covered plastic container; in a warm farmhouse kitchen, I sometimes even tuck them into the back of the fridge overnight so the chocolate sets with a nice, even sheen.