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Peanut Butter Eggs Recipe

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These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. —Ethel Charles, Elizabethtown, Pennsylvania

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Peanut Butter Eggs Recipe

Prep: 45 min. + chilling

Yield: 66 Servings

45 45

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (17.3 ounces) creamy peanut butter
1 teaspoon vanilla extract
1 package (2 pounds) confectioners' sugar
2 cups flaked coconut, optional
6 cups (36 ounces) semisweet chocolate chips
1/3 cup shortening

Directions

In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden.
For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator. Yield: about 5-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 204 calories, 12 g fat (5 g saturated fat), 7 mg cholesterol, 61 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peanut Butter Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p160

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Reviews for Peanut Butter Eggs (5)

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Reviewed on Apr. 13, 2012 by CDarLynn

This was the tradition cream cheese egg I was looking for. Everyone loved them. I used my crock pot on low to melt the chocolate and dip. It melted it without burning it. It took me just under three bags of wiltons.