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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

  • Prep

    15 m
  • Ready In

    15 m
Valerie Lynne

Valerie Lynne

My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
  2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
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Reviews

NanaZan
550

NanaZan

3/24/2010

FOR THOSE HAVING TROUBLE "SHAPING" THESE INTO EGG SHAPES, SIMPLY USE THE PLASTIC FILLABLE EASTER EGGS. OPEN THEM UP, PRESS MIX DOWN INSIDE, PLACE THEM ON A COOKIE SHEET IN THE FREEZER FOR A FEW MINUTES. TURN THEM OVER, TAP ON THE COOKIE SHEET, AND THEY FALL RIGHT OUT BEAUTIFULLY SHAPED LIKE HALF AN EGG...!!!!

Jennifer : )
544

Jennifer : )

4/18/2003

Well... you just wouldn't believe what I did with this recipe!! First, I recognized this recipe to be very similar to 'buckeyes'. So, I decided to make numerous easter eggs (like the size of a cadbury egg - with a flat bottom so they can stand on their own) and decorate them with different colored chocolates. I changed the recipe just alittle and added 1 t. vanilla. 1/2 creamy and 1/2 crunchy peanut butter AND I added about 1 cup of Rice Krispys. After mixing, I shaped the eggs (I got 16 eggs from this recipe) and put them in the freezer for about an hour. I then dip each egg twice into the chocolate. (This takes a bit of time.) After that, I divided the white chocolate (& shortening) into smaller portions and added food coloring so I had White, Blue, Green and Pink colors. Using a spoon and one color at a time, I 'sprayed' each egg using a swift motion back and forth across the pan the eggs were in. I think they look very festive!! Happy Easter!

MMLOUV
224

MMLOUV

3/28/2005

This is a great recipe! We made them for a housewarming party the day before Easter and everyone loved them. We used half creamy and half crunchy peanut butter and used that new Baker's dipping chocolate to coat them. We doubled the recipe and had about 35 eggs. It took 4 of the little dipping tubs to coat all of the eggs, but I found it a LOT easier. We also used a little of the chocolate to "stripe" the eggs by going back and forth very fast with a chocolate covered fork. They were very pretty. We put them in paper muffin liners since we were taking them to a party. One more note for the candy novices like me -- when you combine the ingredients it seems very dry, but it really holds the shape so don't be scared!

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