Print

Creamy Chocolate Peanut Butter Easter Eggs with Sea Salt Crunch

chocolate peanut butter Easter eggs - featured image
Print Recipe

These homemade Easter eggs feature a creamy peanut butter filling with a subtle crunch, wrapped in a rich chocolate shell and finished with a sprinkle of flaky sea salt. They’re quick, easy, and perfect for gifting, Easter baskets, or satisfying any chocolate-peanut butter craving.

Ingredients

Scale
  • 1 cup creamy peanut butter (Jif or Skippy recommended, 250g)
  • 1/4 cup unsalted butter, softened (55g)
  • 1 1/2 cups powdered sugar, sifted (180g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup rice crispy cereal (15g)
  • 2 cups semisweet or dark chocolate chips (340g)
  • 2 tablespoons coconut oil (28g)
  • 1 teaspoon flaky sea salt (to finish, such as Maldon or Jacobsen)
  • Optional: small handful mini chocolate chips
  • Optional: 2 tablespoons shredded coconut (12g)

Instructions

  1. In a medium mixing bowl, combine peanut butter and softened butter. Beat with an electric mixer or sturdy spoon until completely smooth, about 1-2 minutes.
  2. Add sifted powdered sugar and vanilla extract. Mix on low until combined, then on medium until fluffy and uniform.
  3. Stir in rice crispy cereal until evenly distributed. If desired, add mini chocolate chips or shredded coconut.
  4. Line a baking sheet with parchment paper. Scoop about 2 tablespoons of filling, roll into a ball, flatten slightly, and shape into an egg. Place on tray. Repeat with remaining filling (makes about 16 eggs). If filling is too soft, chill in fridge for 10 minutes.
  5. Freeze shaped eggs for 15-20 minutes, or until firm.
  6. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring after each, until smooth and glossy. Alternatively, melt over a double boiler.
  7. Using two forks, dip each chilled egg into melted chocolate, turning to coat completely. Let excess chocolate drip off, then return to parchment-lined tray.
  8. While chocolate is still wet, sprinkle each egg with flaky sea salt. Add extra rice cereal bits if desired.
  9. Let eggs sit at room temperature until chocolate sets, or refrigerate for 10-15 minutes to speed up.
  10. Once set, gently lift eggs from tray and serve, gift, or store as desired.

Notes

For best results, use room temperature butter and chill the shaped eggs before dipping in chocolate. Sprinkle sea salt while the chocolate is still wet for best adhesion. Store eggs in an airtight container in the fridge for up to a week, or freeze for longer storage. For nut-free, use sunflower seed butter; for dairy-free, use coconut oil in the filling and dairy-free chocolate chips.

Nutrition

Keywords: chocolate peanut butter eggs, Easter candy, sea salt crunch, homemade Easter eggs, peanut butter dessert, gluten-free candy, no bake treats

Find it online: https://prismtaste.com/creamy-chocolate-peanut-butter-easter-eggs-recipe-easy-sea-salt-crunch-treats/