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A glass plate filled with homemade chocolate-covered peanut butter eggs featuring a dark chocolate drizzle, sitting on an Easter-themed tablecloth with ceramic bunnies in the background.

Marshmallow Peanut Butter Easter Eggs

These homemade peanut butter eggs feature a secret ingredient—marshmallow fluff!—that makes them lighter, fluffier, and smoother than the competition. A no-bake, free-form recipe that requires no molds.
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Ingredients
  

  • 3/4 cup butter softened
  • 3 cups powdered sugar plus more as needed
  • 14 oz creamy peanut butter
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract
  • 1/2 cup salted peanuts chopped (optional)
  • Milk chocolate candy coating or almond bark

Instructions
 

  • Cream Butter & Sugar: Put the softened butter and 1 cup of the powdered sugar in a large bowl. Mix on medium speed until the mixture is light and fluffy.
  • Add Fillings: Add the peanut butter, marshmallow fluff, vanilla extract, and chopped peanuts (if using). Mix on medium speed until well-blended.
  • Adjust Texture: Gradually add the remaining powdered sugar, 1/2 cup at a time. Mix until the candy reaches a workable texture—it should be firm enough to handle but not dry. If it is still too sticky, add a little more powdered sugar.
  • Shape: Roll a small amount of the mixture in your hands and flatten/taper it until it resembles an egg shape.
  • Chill: Place shaped eggs on a baking sheet lined with aluminum foil or parchment paper. Put the tray in the refrigerator for at least one hour to firm up.
  • Melt Chocolate: Place the candy coating in a microwave-safe bowl. Microwave in one-minute increments, stirring after every minute, until smooth and melted.
  • Dip: Dip the cold eggs into the chocolate coating. Lift out with a fork, tap to remove excess, and return to the lined sheet.
  • Decorate: While wet, you can sprinkle with chopped peanuts or sprinkles. Alternatively, let them set and then drizzle with extra chocolate (as shown in photos).
  • Store: Refrigerate for 30 minutes to set the coating completely. Store in an airtight container in the fridge.

Notes

Serving: While stored in the fridge, these eggs taste best when brought to room temperature before eating.
Handling: Only remove a few eggs from the fridge at a time when dipping so they don't thaw and become soft.
Freezing: The shaped, undipped centers can be frozen for easier handling.