Chocolate Peanut Butter Eggs
Because who says peanut butter eggs are just for Easter? These little guys are rich, creamy, sweet but not too sweet, and basically the thing I want to keep stashed in my freezer at all times. They come together with five-ish ingredients, no baking required, and taste like a grown-up Reese’s situation that still makes you feel like a kid. Bonus: we’re using Eagle Brand sweetened condensed milk here—it gives them the perfect creamy texture and holds everything together like a dream.
I originally made these as a test run for a spring treat, but honestly? They’ve turned into a year-round freezer staple. I just keep a stash on hand for after-dinner cravings, chaotic toddler afternoons, or when I want to sneak something indulgent that still feels kind of wholesome. They take 15 minutes max to prep and taste way more impressive than they should for how simple they are
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Recipe Tips
Use a silicone mold: It makes them super easy to pop out without cracking the chocolate.
Double coat your shells: If you want a thicker chocolate layer, add a second coat after the first one sets.
Don’t overfill the centers: If the peanut butter dough is too tall, your tops won’t seal cleanly. Press it in and flatten slightly before sealing.
Freeze for 10–15 minutes before removing: This helps everything fully firm up so they stay intact when popping out of the mold.
Store smart: Keep them in an airtight container in the freezer and eat straight from frozen or let them sit for 2–3 minutes for the best texture.
Ingredient Swaps: No peanut butter ? Almond butter or cashew butter will work, just make sure it’s natural and drippy for easy mixing. No sweetened condensed milk ? You can use coconut condensed milk or 2–3 tbsp maple syrup instead, but the texture will be slightly softer. If you don’t have almond flour ? Oat flour works as a 1:1 swap here and keeps it gluten-free. No coconut oil ? Butter works in a pinch or just skip it if your chocolate is already melty enough. Want it dairy-free? ? Use dairy-free chocolate chips and coconut condensed milk.
Freezer: Store in an airtight container in the freezer for up to 2 months. You can enjoy them straight from the freezer (they have that perfect candy bar snap), or let them sit out for 2–3 minutes to soften just slightly.
Fridge (not preferred): They’ll keep in the fridge for up to 1 week, but the texture is much softer—closer to a truffle than a candy bar. Still good, just different!
More Recipes to try:
Chocolate Peanut Butter Eggs
Ingredients
- 1/2 cup natural peanut butter
- 1/4 cup Eagle Brand sweetened condensed milk I used eagle brand condensed milk
- 1 cup almond flour
- 1 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Melt chocolate with coconut oil and coat each egg mold and freeze.
- Mix peanut butter, condensed milk, and almond flour into a dough.
- Place dough into the frozen chocolate molds and top with more melted chocolate.
- Chill until set and enjoy!!
