Nana Margaret always hid a batch of these in the back of the fridge so the kids would not eat them all at once.

These homemade peanut butter eggs are the kind of treat you have to hide in the back of the fridge, just like my Nana Margaret used to do. They’re dangerously easy to make with just peanut butter, powdered sugar, butter, and chocolate chips, and they taste like something straight from a small-town bakery case.

The texture is soft and a little rustic, with uneven swirls and bumps that prove they’re homemade. This is a perfect little project for a quiet afternoon, and the hardest part is waiting for them to chill before sneaking one… or two.

Serve these peanut butter eggs straight from the fridge so the centers stay firm and the chocolate has a nice bite. They go wonderfully with a cold glass of milk for the kids, or a hot cup of coffee or tea for the grown-ups.

I like to pile them onto a parchment-lined plate or cutting board for a casual dessert after a simple family dinner, or tuck a few into a small tin or container to share with neighbors. They’re rich, so one or two pieces per person is usually just right.

Homemade Peanut Butter Eggs

Servings: 18-24 eggs

Ingredients
1/2 cup (1 stick, 113 g) unsalted butter, softened
1 cup creamy peanut butter
2 1/2 cups powdered sugar, plus a little more if needed
1 teaspoon vanilla extract (optional, but nice)
1/4 teaspoon salt (omit if using salted butter)
2 cups semisweet chocolate chips
1 tablespoon butter (for melting with the chocolate)
Parchment paper (for lining the baking sheet)
Directions