Nana’s Homemade Chocolate Peanut Butter Easter Eggs are made with pudding and peanut butter, then rolled in sprinkles for an easy Easter treat that kids help create!
Every family has a holiday recipe they make every year. For Easter, my Aunt Mary Ann makes her famous recipe for Easter lamb cake. I love the little lamb shaped butter you can buy at the grocery store too! So cute!
This year, my friend Sheli invited me over today to make one of her favorite childhood Easter treats. Peanut butter and chocolate pudding are mixed together to create a fudge-like texture, shaped into eggs and then rolled in sprinkles.
Nana’s homemade Chocolate Peanut Butter Easter Eggs are wildly addictive, easy to put together and even more fun to decorate. If you have kids, these are a perfect activity to keep them busy rolling and bedazzling! It doesn’t matter what shape they end up – they taste delicious!
HOW TO MAKE NO BAKE PEANUT BUTTER EASTER EGGS
With just a 5 ingredients you can make these creamy peanut butter Easter eggs. No baking required!
STEP 1: Melt Butter
This is a one bowl recipe, so make sure that your pot is large enough to stir in the rest of the ingredients.
STEP 2: Mix in pudding milk and vanilla.
One can never get too old to enjoy chocolate pudding. Make sure you use the COOK + SERVE pudding, not instant.
STEP 3: Add powdered sugar and peanut butter to make the dough.
You’ll want to use a creamy peanut butter that is already mixed – no oil on top. This recipe hasn’t been tested with others.
STEP 4: Roll into Easter eggs and roll in sprinkles!
*Some other options include: using vanilla or white chocolate pudding for white chocolate peanut butter eggs, reduce the sugar by using sugar free natural peanut butter and/or unsweetened almond milk.
An old-fashioned family recipe that takes chocolate pudding and peanut butter to make an easy Easter treat!
Melt butter in a saucepan over medium heat.
Add chocolate pudding packages and mix.
Add milk and combine until a nice smooth chocolate has formed.
Remove pan from heat.
Stir in vanilla.
Gradually add in powdered sugar, whisking until smooth.
Add 1 cup peanut butter and mix until a nice smooth dough has formed. Add more peanut butter to thicken the mixture if necessary. (The dough will be soft, but you should be able to roll it between your hands and it will stiffen when chilled.)
Once cool enough to handle, roll into walnut sized eggs and roll in sprinkles or leave them plain. Maybe add a pretzel stick for a handheld option.
Individually wrap them in Easter colored aluminum foil.
Refrigerate until they have consistency of fudge. Or freeze them if you want to speed up that process!
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