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Peanut Butter Eggs

 Peanut Butter Eggs
These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. —Ethel Charles, Elizabethtown, Pennsylvania
66 ServingsPrep: 45 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 jar (17.3 ounces) creamy peanut butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (2 pounds) confectioners' sugar
  • 2 cups flaked coconut, optional
  • 6 cups (36 ounces) semisweet chocolate chips
  • 1/3 cup shortening


  • In a large bowl, beat cream cheese, butter, peanut butter and vanilla
  • until smooth. Beat in sugar. Stir in coconut if desired. Form
  • rounded tablespoonfuls into egg shapes. Place on waxed paper-lined
  • baking sheets. Chill for 30 minutes.
  • In a microwave-safe bowl or heavy saucepan, melt chocolate chips and
  • shortening: stir until smooth. Dip eggs until coated; place on waxed
  • paper to harden.
  • For more decorative eggs, place about 1/4 cup melted chocolate in a
  • small plastic bag. Cut a hole in the corner of the bag; pipe
  • chocolate over tops of eggs. Store in the refrigerator. Yield:
  • about 5-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 204 calories, 12 g fat (5 g saturated fat), 7 mg cholesterol, 61 mg sodium,

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Peanut Butter Eggs (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 3 g protein.