Every year when March comes around and the snow starts pulling back from the fence line, my grandkids start asking, “Grandma, are you making the peanut butter eggs yet?” These southern 3-ingredient peanut butter eggs are as simple as can be, but they taste like the fancy ones in the candy shops. The recipe is straight from church-basement potlucks and small-town Easter bake sales—smooth milk chocolate shells wrapped around a soft, creamy peanut butter center. With just three ingredients and no fussy steps, they’re the kind of treat a busy home cook can manage on a weeknight, but special enough to make memories that last for decades.
Pile these peanut butter eggs onto a pretty floral china plate and set them in the center of your table after Easter dinner or Sunday pot roast. They go wonderfully with a cup of hot coffee for the grown-ups and a glass of cold milk for the kids. If you’re putting together Easter baskets, tuck a few eggs into paper candy cups so they don’t stick together. They’re also lovely alongside a simple fruit salad or a scoop of vanilla ice cream if you want to turn them into a more formal dessert without much extra effort.
Southern 3-Ingredient Peanut Butter EggsServings: 18-24 eggs, depending on size
Ingredients
1 cup creamy peanut butter (not natural, well-stirred)
2 cups powdered sugar, plus a little extra if needed for shaping
2 cups milk chocolate chips or chopped milk chocolate
Directions
Line a baking sheet with parchment paper or wax paper so the eggs won’t stick, and set it aside.
In a medium mixing bowl, stir together the creamy peanut butter and powdered sugar until a thick, smooth dough forms. It should be soft but not sticky; if it clings to your fingers, work in a spoonful or two more powdered sugar until it holds its shape.
Pinch off small portions of the peanut butter mixture and roll them into balls, then gently flatten and shape each one into an oval, about the size of a large walnut. Arrange the shaped eggs on the prepared baking sheet in a single layer.
Place the baking sheet in the refrigerator for at least 30 minutes, or in the freezer for about 15 minutes, until the peanut butter eggs are firm and easy to handle. This helps them keep their shape when dipping.
When the eggs are nearly chilled, place the milk chocolate chips in a microwave-safe bowl. Microwave in 20- to 30-second bursts, stirring well after each, until the chocolate is completely smooth and glossy. Do not overheat; stop as soon as the last small bits melt from stirring.
Working with a few chilled eggs at a time, drop one egg into the melted chocolate and use a fork to gently turn it until fully coated. Lift it out with the fork, letting the excess chocolate drip back into the bowl, then carefully slide the coated egg back onto the parchment-lined baking sheet. Repeat with the remaining eggs, reheating the chocolate briefly if it starts to thicken.
Once all the eggs are coated, return the baking sheet to the refrigerator for about 20 minutes, or until the chocolate shells are set and firm to the touch.
Serve the peanut butter eggs on a floral patterned china plate for a pretty, old-fashioned presentation. Store any leftovers in a covered container in the refrigerator for up to a week, letting them sit at room temperature for a few minutes before serving so the centers stay soft and creamy.
Variations & Tips
If your family prefers a sweeter, softer center, you can use a heaping cup of peanut butter and a scant 2 cups of powdered sugar so the filling stays extra creamy. For a firmer, more fudge-like center that travels well in Easter baskets, add an extra few tablespoons of powdered sugar until the mixture is very easy to shape and not sticky at all. You can swap in semisweet or dark chocolate chips if you like a deeper chocolate flavor, or use half milk chocolate and half dark for a nice balance. For smaller children, shape the eggs on the petite side so they’re just a couple of bites. If your kitchen is warm, keep the shaped centers in the freezer and only take out a few at a time for dipping so they don’t soften too much. To keep the recipe at three ingredients but add a little visual charm, you can drizzle a second layer of melted milk chocolate back and forth over the set eggs with a spoon to make a simple striped pattern that looks pretty on a china plate.
