- 3/4 cup creamy peanut butter
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2-1/3 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 1-1/2 cups dark chocolate chips
- 2 tablespoons shortening
- Confectioners' sugar icing, optional
- In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
- Return eggs to baking sheets. Refrigerate 30 minutes.
- If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.
Reviews for Peanut Butter Easter Eggs
"My husband and I made these last night. We plan on giving them away for Easter. He tried one last night and said they are a 10 star. SO I don't know if they will make it to easter. I did use a size 60 scoop to help make them uniform size, which also made 38 portions instead of the 16 per recipe directions. We purchased a local chocolate from our favorite chocolate store which made them even more special to dip them into. I will for sure be making these again."
"I found these easy to shape and form into eggs. I added about 1/4 cup extra peanut butter."
"Made these up for Easter treats and found them easy to make apart from dipping them in the chocolate. I found them a little too rich for eating that much at one time. I think I'll make them into balls next time."
"I really liked the flavor, but they were hard to make. My peanut butter mixture was way crumbly and made clumps in chocolate. So definitely not as smooth and pretty as picture. I want to try again."
"I also omitted the graham crackers - hubby is GF so no wheat. I used crunchy natural peanut butter and more vanilla. Gave as gifts for Easter."
"Didn't like the graham crackers but added 1 oz cream cheese - Oh my. Yummy"
"if YOU ARE NOT INTO EASTER EGGS, TRY BUCKEYES. JUST ROLL YOUR PEANUT BUTTER MIX INTO ONE INCH ROUND BALLS. PUT A TOOTHPICK IN THE TOP. REFRIDGERATE FOR A COUPLE HOURS AND THEN DIP THE BALLS ALMOST ALL THE WAY INTO THE CHOCOLATE MIX. PUT IN PLASTIC CONTAINER, SEAL, AND KEEP IN FRIDGE TILL READY TO SERVE."
"These are great. For those who are questioning the graham crackers, the graham crackers help give them the Reese's texture. If there is anything I would do differently next time it would be to add a little more peanut butter. Great recipe though"
"I made the recipe as is, with the exception of using almond bark for a coating and it came out great. I will definitely make these again."
"We're not found of the taste of graham crackers so I was just going to leave out, but happened to have some vanilla wafer crumbs which worked well.. I also, like a few others suggested here, added a bit more peanut butter as I was mixing, just by taste. The eggs formed up so nicely, not a gooey mess, the chocolate mixture sets up nicely on it own but I did refrigerate as recipe calls for. This will be an Easter favorite, now, trying to keep my husband out of them until tomorrow. As a side note, I was reading Taste of Home while my 4 year old Grand-daughter was doing her thing next to me; she asked what I was doing and I told her going thru one of my favorite magazines to see if there was anything I might want to prepare for Easter. She said "can I see?" and I said "sure" and when she landed on the page with these Easter eggs, she said "Lets have these MiMi!""