Peanut Butter Easter Eggs Recipe
Peanut Butter Easter Eggs Recipe photo by Taste of Home

Peanut Butter Easter Eggs Recipe

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Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! — Mary Joyce Johnson, Upper Darby, Pennsylvania
TOTAL TIME: Prep: 35 min. + chilling Cook: 5 min.
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling Cook: 5 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1 egg (calculated without icing): 346 calories, 21g fat (10g saturated fat), 15mg cholesterol, 128mg sodium, 37g carbohydrate (29g sugars, 1g fiber), 5g protein


  1. 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.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
  3. Return eggs to baking sheets. Refrigerate 30 minutes.
  4. If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.
Confectioners' sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.
Originally published as Peanut Butter Easter Eggs in Simple & Delicious March/April 2009, p50

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Reviewed Mar. 21, 2016

"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."

Reviewed Mar. 19, 2016

"I found these easy to shape and form into eggs. I added about 1/4 cup extra peanut butter."

Reviewed Apr. 5, 2015

"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."

Reviewed Apr. 5, 2015

"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."

Reviewed Apr. 1, 2015

"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."

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