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

Peanut Butter Easter Eggs Recipe

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4.5 41
Publisher Photo
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

Ingredients

  • 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) equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  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

Nutritional Facts

1 egg (calculated without icing) equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Peanut Butter Easter Eggs

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (12)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 23, 2015

"Didn't like the graham crackers but added 1 oz cream cheese - Oh my. Yummy"

MY REVIEW
Reviewed Mar. 18, 2015

"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."

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