Can I cook eggs with peanut butter?

Technically, you can cook eggs and peanut butter together, but not for this candy recipe! First, eggs and peanut butter do work well in some savory dishes or even in high-protein snacks. But here, we’re going for a smooth, sweet bite. So, no cooking needed. Instead, just chill and dip. That’s part of what makes Easter Egg Peanut Butter Candies so fun and easy to make!

Can you eat eggs and peanut butter together?

Yes, you totally can eat them together! They make a great combo in breakfast wraps or protein snacks. First, eggs give a soft texture. Next, peanut butter adds a nutty, filling flavor. But when making Easter Egg Peanut Butter Candies, no real eggs are used. It’s just candy shaped like eggs—fun, sweet, and super simple. That’s why they’re such a hit around Easter time!

How long are peanut butter eggs good for?

Great news—they last a while! First, keep your Easter Egg Peanut Butter Candies in an airtight container. At room temperature, they’re good for up to 7 days. If you chill them in the fridge, they can last up to two weeks. You can also freeze them! Just let them thaw before serving. That means you can prep ahead and enjoy these goodies even after Easter!

What are the ingredients in Reese's eggs?

Reese’s eggs are super popular and tasty. They usually include peanut butter, sugar, milk chocolate, salt, and some stabilizers. But here’s the fun part—making Easter Egg Peanut Butter Candies at home means fewer ingredients. Also, you get to skip the extras and preservatives. It’s all the flavor, made fresh in your own kitchen. Plus, you can decorate them however you like. Now that’s sweet!

Peanut Butter Easter Eggs That Taste Better Than Store-Bought

Ingredients

Scale

1/4 cup unsalted butter, softened
1 cup creamy peanut butter (non-natural)
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
2 cups semi-sweet chocolate, coarsely chopped
1 teaspoon vegetable oil
Coarse sea salt, for topping

Instructions

Beat butter and peanut butter in a bowl until smooth and creamy.
Add confectioners’ sugar gradually and mix until dough-like texture forms.
Stir in vanilla extract and pinch of salt.
Roll mixture into small egg shapes and place on lined tray.
Chill in the refrigerator until firm.
Melt chocolate and vegetable oil together until smooth.
Dip each peanut butter egg into the melted chocolate, then place back on tray.
Sprinkle with coarse sea salt while chocolate is still wet.
Let set at room temperature before serving or storing.

Notes

Use non-natural peanut butter for best texture. Chill before dipping to maintain shape. Store in an airtight container at room temp for up to 7 days, or freeze for longer storage.

Author: Anna Gomez
Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 egg bite
Calories: 165
Sugar: 14g
Sodium: 55mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: easter egg peanut butter candies, no bake easter candy, homemade peanut butter eggs, chocolate peanut butter treats, spring desserts