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

Peanut Butter Easter Eggs Recipe

Read Reviews (33)
4.61 33
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(33)

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

I upped the peanut butter and downed the graham cracker ratio. I just played around with it until I could form the eggs. I have a similar recipe that I normally use and it is creamier than this one, but I like to try different recipes. Instead of dipping it in the melted dark chocolate chips mixture, I just used almond bark.

MY REVIEW
Reviewed Apr. 8, 2014

Ephrata - please share your recipe. I too thought graham cracker crumbs were odd.

MY REVIEW
Reviewed Apr. 5, 2014

I made these with my five year old son & he had fun helping & decorating them. They are easy to make, but I think they are just OK...They remind me of buckeyes, but buckeyes are much better. I didn't care for the crunchiness from the graham crackers (& dryness) & the peanut butter to chocolate ratio isn't good to me. There is too much peanut butter filling (which I understand is like a normal peanut butter egg or you could make them as small & thin as you like). Believe me, we ate them up in a couple days, but I just feel like there could be a better recipe out there or I would use the buckeye recipe & shape them into eggs instead of balls.

MY REVIEW
Reviewed Apr. 4, 2014

I can't understand why you would put graham cracker crumbs in peanut butter eggs! I have made 1000's of peanut butter eggs and never did! I get many great compliments on my peanut butter..

MY REVIEW
Reviewed Apr. 4, 2014

Adding salt to the peanut butter mixture is the trick to making them taste like Grandma's, or those name brand ones we all love so much :D

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