With a delicious peanut butter filling and a bright pastel shell, these iconic Easter peanut butter eggs are the absolute best candy to celebrate spring!

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Top down view of colorful peanut butter eggs pictured in grass, with a egg in the center cut in half, showing off filling.

About Easter Peanut Butter Eggs

Peanut butter eggs are one of the most popular Easter candies for one very good reason:

The combination of chocolate and peanut butter is always a win. Always. Hands down.

Plus, there’s just no beating the nostalgia of these chocolate-covered eggs. They’re iconic. We all have childhood memories attached to them that we get to relieve every spring.

And now you can make these peanut butter eggs in the comfort of your home all year long.

What do you need to make peanut butter eggs?

Before getting started, make sure you have this equipment on hand:

  • Easter egg silicone molds – You can’t have peanut butter eggs without an egg shape and this is one of the easiest ways to do it. Plus, the outside of the mold has more Easter egg-themed grooves you can use for decorating.
  • Stand mixer or a hand mixer + a bowl – For preparing the peanut butter filling.
  • Microwave-safe bowls – For heating and working with the candy melts.
  • Pastry bag or Ziploc bag – Using either one of these (with just the end/corner cut; you don’t need a fancy tip) will make filling the peanut butter eggs so much easier.
  • Spoon or pastry brush – For filling and coating the molds with melted candy.
  • Butter knife – For scraping across the top of the finished molds to remove any excess candy.
  • Parchment paper – Optional, but makes for easy cleanup when working with melted candy.

How should this candy be stored?

Due to the uncooked butter, it’s best to store these peanut butter eggs in the refrigerator until ready to eat. If you don’t like to eat them chilled, you can leave them out on the counter for 30 minutes to bring them to room temperature.

Top down view of multiple peanut butter eggs, showing off colors.

How long are peanut butter eggs good for?

Once prepared, these peanut butter eggs can be stored in the refrigerator in a sealed container for up to two weeks.

Can you freeze peanut butter eggs?

Yes, you totally can!

Arrange the candy eggs in a single layer (without touching) on a baking sheet or large plate. Freeze the eggs first, then once completely chilled, they can be transferred to a sealed container or freezer bag of your choice. If possible, separate layers of peanut butter eggs with wax paper or parchment paper.

When stored correctly, this candy can be frozen for up to three months.

What type of candy melts should you use?

Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.

Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick, since you can buy the exact color you need and can get right to crafting your festive treats. Wilton makes things simple and easy.

This recipe recommends using Wilton candy melts (or other brands that come in different colors) because it makes things simpler.

However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking up Ghirardelli brand candy melts and using oil-based food coloring to get the look that you want. You could also use their bar chocolate or chocolate chips. These are my favorite candy melts to work with due to the superior quality and taste.

Notes & tips for Easter peanut butter eggs

  • If pastel candy melts aren’t your style, you can use chocolate candy melts (or any flavor of chocolate baking bar) for the coating instead.
  • If you’d like to make these eggs even more festive, you can add some spring-themed sprinkles to the molds before adding the candy melts. Tip: Add the sprinkles within the grooves of the Easter egg design!
  • I have only tested this recipe with commercial creamy peanut butter so unfortuantely I don’t know how it will perform with crunchy or natural peanut butter. Howerver, natural peanut butter tends to have too much oil for candy like this.
Three peanut butter eggs close to the camera, somewhat stacked, with the top post egg cut in half, peanut butter filling facing the camera.

More great Easter recipes

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How to make Easter peanut butter eggs

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the peanut butter filling by whipping together the creamy peanut butter, butter, powdered sugar, and vanilla. Once smooth, add the filling to a pastry bag with the end cut (or a Ziploc bag with a corner cut). Set the filling aside for now.

Step 2 – Working through one color of candy melt at a time, place them in a microwave-safe bowl and melt the candy in the microwave until smooth.

Step 3 – Using a pastry brush (or just a spoon), add about one or two tablespoons of melted candy to a cavity in the Easter egg mold, making sure to coat the bottom and the sides. If needed, hold the silicone mold upside down over some parchment paper and gently shake out any excess candy (feel free to reuse this). Repeat this step until you’ve used as much of this color candy melt as you wish, using a little more than half of the candy. Be sure you have some candy left over; you’ll need it to seal the backs of the eggs.

Step 4 – Place the molds in the refrigerator to set!

Step 5 – Bring the mold back over to your work area, then pipe the peanut butter filling into each cavity, up to about 2/3 of the way full.

Step 6 – Top the peanut butter filling with more melted candy, sealing the backs. Use the flat edge of a butter knife to scrape along the top of the mold, removing any excess candy.

Step 7 – Place in the refrigerator again to set completely! Once the candy is hardened, pop the completed peanut butter eggs out of the molds.

Step 8 – Repeat the above steps with other colors of candy melt until all the ingredients have been used.

Step 9 – Serve and enjoy!

Recipe Details

Top down view of colorful peanut butter eggs pictured in grass, with a egg in the center cut in half, showing off filling.
5 from 1 vote

Easter Peanut Butter Eggs

40 minutes prep + 30 minutes Setting Time
293 kcal
Yields: 16 peanut butter eggs
With a delicious peanut butter filling and a bright pastel shell, these iconic Easter peanut butter eggs are the absolute best candy to celebrate spring!



  • Using a stand mixer (or hand mixer + medium bowl), whip together the peanut butter and butter on medium-high speed until smooth, about 2-3 minutes.
    1 cup creamy peanut butter, 3 tablespoon unsalted butter
  • Drop mixer speed to low and blend in powdered sugar and vanilla until incorporated, about 3-5 minutes.
    1 cup powdered sugar, 1 teaspoon vanilla extract
  • Transfer peanut butter filling to a pastry bag with the tip cut (or Ziploc bag with a corner cut). Set bag aside.
  • Prepare your work area by arranging two Easter egg silicone molds on a baking sheet. Also lay out a sheet of parchment paper. Have a spoon (or pastry brush) and a butter knife nearby. NOTE: If using multiple colors, work through steps 5-11 one color of candy melt at a time. Be sure to plan out how many eggs you want of each color.
  • In a microwave-safe bowl, add candy melts and heat for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until chocolate has completely melted.
    4 3/4 cup candy melts
  • Spoon about 1-2 tablespoons of melted candy into the cavities of the Eater egg molds. Use a spoon or a brush to coat candy along the sides, going all the way up to the rim and not leaving any exposed areas. If necessary, hold the mold over the parchment paper, turn it upside down, and gently shake off any excess candy (feel free to reuse this candy). Repeat this step until you've used a little more than half of the candy, reserving the rest to seal the backs of the candy closed in a later step.
  • Transfer the baking sheet with both coated molds to the refrigerator and chill for 5 minutes.
  • Once candy has hardened, remove tray with molds from the refrigerator and bring back to your work area. Pipe peanut butter mixture into each cavity, filling them about 2/3 of the way full.
  • Top each cavity with the remaining melted candy, then use the flat edge of a butter knife to scrape along the top of the mold to smooth the top and remove any excess. If melted candy has come too thick to use, heat again in the microwave for 15-second intervals until smooth.
  • Transfer the baking sheet with both coated molds back to the refrigerator and chill for 10-15 minutes minutes. Once firm, remove finished peanut butter eggs from the mold.
  • Repeat steps as needed until all 12 Easter peanut butter eggs have been formed.
  • Serve immediately.


Serving: 1peanut butter egg | Calories: 293kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 66IU | Calcium: 9mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy