- 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
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"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."