These chocolate Easter eggs are decadent and delicious, and the best part is they're so easy! With a peanut butter and chocolate base and chocolate coating, these Easter eggs are always welcome at Easter dinner!
These rich, chocolate and peanut butter Easter eggs are coated in more chocolate and then Easter sprinkles to create a delicious Easter treat that everyone will love.
Why I Love These Chocolate Easter Eggs
These delicious eggs are one part Reese's Egg copycat, one part cake pop, and one part truffle. ALL parts of them are delicious. These eggs are also easy to make, which is always a plus. It only takes a little mixing and melting, and I'm all done.
I love that because I'd rather be with family than slaving in the kitchen! Finally, I can't forget that classic peanut butter and chocolate flavor combination. It's a flavor that I've loved my entire life, and I actually can't think of anyone who doesn't!
Are you looking for more easy Easter recipes?
How to Make Chocolate Easter Eggs
I'm a huge fan of peanut butter and chocolate, so anytime I can combine those two, I'm all over it. I'm also a big fan of Reese's Eggs. So I combined those two loves to create these homemade chocolate Easter eggs.
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Ingredients for Chocolate Easter Eggs
These festive Easter treats only take a few simple ingredients to make. If you do any amount of baking at all, you might just have them all in your kitchen right now.
Everything you need is listed here, but be sure to check the recipe card at the end of the post for the exact amounts.
- Cook and serve chocolate pudding mix
- Butter
- Milk
- Creamy peanut butter
- Powdered sugar
- Chocolate almond bark
- Easter sprinkles
How to Make Chocolate Easter Eggs
Making these chocolate Easter eggs is very straightforward. It only takes a few easy steps and a few minutes from start to finish. That's it!
The recipe overview highlights how easy it is to make these eggs, but you'll find the exact directions in the recipe card at the end of the post.
1: Cook the pudding, butter, and milk in a saucepan over medium heat until it boils and thickens.
2: Remove the pot from the heat and stir in the peanut butter until melted. Then, stir in the powdered sugar until a thick dough forms.
3: Scoop out the dough with a large cookie scoop and form it into an egg shape. Place the eggs on a baking sheet lined with parchment paper.
4: Chill until completely cold.
5: Melt the chocolate bark until smooth.
6: Coat each egg and place on a cutting board or baking sheet lined with wax paper.
7: Top immediately with sprinkles and repeat until all the eggs are coated and decorated.
8: Chill until ready to serve.
Substitutions and Variations
- Use white chocolate pudding and white almond bark for a fun twist.
- Try forming the dough around a mini Reese's Cup for even more chocolaty flavor.
- Make different Easter shapes with this dough if you're feeling fancy and have the artistic ability. It's a thick dough, so it will hold together.
- Roll the dough into balls and use holiday-specific sprinkles to suit any holiday.
Top Tips for Making the Best Chocolate Easter Eggs
- Bring your pudding mixture to a full, rolling boil to thicken it properly.
- Whisk your pudding constantly to avoid sticking and scorching.
- Don't add any extra liquid to the dough. It's supposed to be super thick.
- The easiest way to coat your eggs in melted almond bark is by using a fork to dip them.
Equipment
- Measuring cups
- Saucepan
- Whisk
- Spoon
- Cookie sheet
- Parchment paper
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To print this No Bake Easter Dessert recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Chocolate Easter Eggs
Ingredients
- 5 oz chocolate pudding 5 oz, cook and serve chocolate pudding mix
- ½ cup butter
- ½ cup milk
- 2 cups creamy peanut butter
- 5 cups powdered sugar
- 24 ounces almond bark chocolate
- Easter sprinkles
Instructions
- Add pudding, butter and milk to a saucepan and heat over medium heat, whisking constantly until mixture begins to boil and then gets thick. Remove from heat. Stir in peanut butter until completely combined and melted. Stir in powdered sugar and mix until dough forms. Dough will be stiff
- Line a baking sheet with wax paper and use a 3 tablespoon portion scoop to scoop candy into your hand. Roll and shape into an egg shape. Place onto prepared baking sheet. Cover and refrigerate 4 hours or overnight.
- Using half of the chocolate almond bark, place into a microwave safe bowl and microwave on 100% power for 60 seconds, stir well. If chocolate isn't completely melted, return to the microwave in 15 second increments, stirring after eat addition until completely melted.
- Dredge each egg into the chocolate and place onto a cutting board or baking sheet lined with wax paper. Sprinkle immediately with sprinkles. Repeat until all eggs are coated. Let stand to harden.
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