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Peanut Butter Easter Eggs

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 eggs

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 and sprinkles, optional

Directions

  • 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 and sprinkles. Let stand until set. Store in airtight containers in refrigerator.
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.
Nutrition Facts
1 egg: 346 calories, 21g fat (10g saturated fat), 15mg cholesterol, 128mg sodium, 37g carbohydrate (29g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • sgronholz
    Apr 13, 2020

    These eggs are great! I followed the advice of some of the reviews to add less graham crackers and more peanut butter, which I did. I also cut the recipe in half and made the eggs smaller...a personal preference for the two of us. The eggs were delicious and something I'll definitely make again!

  • danielleylee
    Apr 23, 2019

    I made these for Easter. They turned out tasty. My egg mold only made 12. So I poured the remainder batter into an 8 by 8 pan to make into bars and then pour leftover chocolate over the peanut butter batter. I sprinkled it with chopped up candy coated Cadbury chocolate eggs. Friendly tip( make sure to dip the peanut butter egg fast into the warm chocolate or they melt). I placed mine mold in the freezer.

  • Sarah
    Dec 30, 2017

    These were pretty good. The only thing I suggest is to add less graham cracker crumbs. Other than that they were a hit!

  • NanZim
    Mar 19, 2016

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

  • Laura Axford
    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.

  • waver
    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.

  • homemadewithlove
    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.

  • cookiebaker92
    Mar 23, 2015

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

  • ienon
    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.

  • Goomba77
    Aug 15, 2014

    These are great. For those who are questioning the graham crackers, the graham crackers help give them the Reese's texture. If there is anything I would do differently next time it would be to add a little more peanut butter. Great recipe though