These White Chocolate Peanut Butter Easter Eggs are so easy (no baking required), and they taste just like the white chocolate Reese’s peanut butter cups that we love to pick up from the convenience store! They would be the perfect homemade treats in a child’s Easter basket, a festive addition to an Easter dessert buffet, or a nice little centerpiece on your table for Easter brunch.
This is actually the same recipe that I used for my Dinosaur Eggs a few months ago, but here I substituted peanut butter for the chocolate hazelnut spread and I decorated my eggs with a rainbow of pastel-colored sprinkles.
Happy Easter, friends!
White Chocolate Peanut Butter Easter Eggs
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ cup crispy rice cereal
- 1 tablespoon melted butter
- 6 ounces white chocolate chips
- Assorted pastel-colored decorating sprinkles
- Mix peanut butter, powdered sugar, rice cereal, and melted butter in a medium bowl. Stir with a spoon or mix with your hands until a dough forms.
- Shape dough into individual eggs by hand and set on a baking sheet. Place eggs in refrigerator for about 1 hour.
- In a small bowl, heat white chocolate chips in microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Dip hardened eggs into the white chocolate until completely coated. Sprinkle with various pastel-colored decorations.
- Set on a parchment-lined tray and place in refrigerator for an additional hour (or until cooled and set).
- Store in an air-tight container in the refrigerator.
Looking for more Easter fun? Stay tuned all week, and check out yesterday’s Easter Egg Chicks.