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Peanut Butter and Marshmallow Chocolate Eggs

 Peanut Butter and Marshmallow Chocolate Eggs
"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.
9 ServingsPrep: 35 min. + standing


  • 6 tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow creme
  • 1-3/4 cups confectioners' sugar
  • 3/4 pound milk chocolate candy coating, coarsely chopped
  • 2 teaspoons shortening
  • Colored sprinkles, optional


  • In a small bowl, cream the butter, peanut butter and marshmallow
  • cream until smooth. Gradually beat in confectioners' sugar. Drop by
  • level tablespoonfuls onto a waxed paper-lined baking sheet; form
  • into egg shapes. Freeze for 10 minutes.
  • In a microwave, melt candy coating and shortening; stir until smooth.
  • Dip eggs into candy coating; allow excess to drip off. Return to
  • baking sheet; immediately decorate with sprinkles if desired. Let
  • stand until set. Store in an airtight container. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 413 calories, 23 g fat (15 g saturated fat), 21 mg cholesterol, 113 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.