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Peanut butter Easter eggs recipe

Peanut butter Easter eggs recipe

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  • Dessert

Perfect for kiddies or as a homemade gift at Easter.

338 people made this

IngredientsServes: 16

  • 450g icing sugar
  • 250g creamy peanut butter
  • 50g butter
  • 1 tablespoon milk
  • 225g plain chocolate
  • 1 tablespoon vegetable oil

MethodPrep:30min ›Extra time:1hr › Ready in:1hr30min

  1. In a mixing bowl, combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 225g eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
  2. While the eggs are freezing, cut chocolate into small pieces and place in top of double boiler with oil. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then place on greaseproof paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

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Reviews & ratingsAverage global rating:(351)

Reviews in English (282)

This sounds delicious, but what is "plain chocolate"??! There is nothing called plain chocolate...-04 Apr 2011

Hi klawrenc,plain chocolate is the same as dark chocolate or anything with more than 60% cocoa solids.-04 Apr 2011

by NanaZan


Why Southern Churches Make the Best Peanut Butter Eggs

Peanut butter eggs are a staple on Southern churches&apos dessert buffets around Eastertime—have you ever had one? If you haven&apost, we&aposll describe them for you. They&aposre dense, peanut-buttery confections dipped in chocolate and decorated for the season. They&aposre oh-so sweet and even more addictive than store-bought peanut butter cups (so it&aposs a good thing they only show up once a year). If you are already acquainted with these chocolaty candies, you know: They are such a treat.

Just one bite of a peanut butter egg brings with it a wave of nostalgia. They&aposre a tradition that has lasted for decades, in no small part due to their ubiquity at Southern church suppers at and around Easter. That&aposs why Southern churches make the best peanut butter eggs—they&aposve had plenty of practice. We grew up nibbling these chocolate treats, and one taste takes us straight back to the Easter seasons and egg hunts of our childhood. Does it do the same for you?

If you want to make a batch for yourself this season, check out this easy Peanut Butter Easter Eggs recipe shared by Valerie Cain Cuff at Allrecipes. Cuff describes her memories of the recipe and writes, "My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories."

This particular recipe requires only six ingredients, and the result is decadent and delicious. Confectioners&apos sugar, peanut butter, milk, butter, semi-sweet chocolate, and shortening combine into these Southern-favorite candies�ndies we&aposll choose over the plastic eggs any day.

You can find more delicious takes on the classic peanut butter egg recipe in church cookbooks everywhere, as well as from Taste of Home, The Recipe Critic, and Genius Kitchen.

WATCH: Chocolate Easter Nests

Will you be making peanut butter eggs this year? Did you grow up eating them? What&aposs your favorite recipe for these decadent candies?

In Our Grandmothers' Kitchens

My college roommate Kelly Boyd used to call Reese’s peanut butter confections “staples” of our pantry. Unfortunately for my waistline, she had a point.

I don’t know what made Mr. Reese decide in 1928 to put peanut butter together with chocolate, but I have always been glad he did. As a pairing it’s right up there with Greer Garson and Walter Pidgeon, dogs and kids, and friends and cooking. The cups make great Easter eggs as well.

Here is a homemade (and truly delicious) version of this classic treat.

1/3 cup graham cracker crumbs

1/2 cup confectioner’s sugar

about 1 pound chocolate—milk, semi-sweet, white, or a combination (you may swirl them together as we did in the photo)

When you are ready to complete the process, put the chocolate in a double boiler over hot water. Melt it, stirring frequently. Remove it from the heat.

Dip the eggs in the chocolate, and place them on wax paper or a silicone mat to harden (this will take several hours—be patient!).

Makes about 16 irresistible eggs. Keep them from getting too warm, and try to eat them within 48 hours. My family had no trouble doing this!

This entry was posted on Saturday, April 11th, 2009 at 4:10 am and is filed under Candy and Fudge, Holiday Foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Homemade Peanut Butter Eggs

With just four basic ingredients, these homemade peanut butter eggs are super easy to whip up for Easter!

Anything with peanut butter is always a favorite of mine. I was always that kid that took a PB&J sandwich for lunch – even when I became a teacher, it was still a favorite of mine to bring to school. And if you add chocolate into the peanut butter mix, YUM! Not on the sandwich, of course…but in treats!

One of my favorite Easter treats are the Reese’s Peanut Butter Eggs. I always love a good peanut butter cup, but there’s just something about those eggs that make them taste extra delicious!

So when I came across a recipe from It’s Always Autumn for homemade peanut butter eggs, I knew I just had to give them a try! Using just a few basic ingredients that I already had in my pantry, these peanut butter eggs were much easier to make than I thought they would be, plus they taste so much like the real thing!

You can find a full printable recipe at the end of the post, but here’s what you’ll need:

butter, softened
powdered sugar
creamy peanut butter
chocolate chips or almond bark

In a bowl, mix the peanut butter, powered sugar, and butter together until smooth and creamy. Place the bowl in freezer for about 5-10 minutes to make dough easier to work with.

Shape about a tablespoon of chilled peanut butter dough into eggs, place on a cookie sheet covered in wax paper.

Place the whole cookie sheet with eggs into the freezer and chill for about 10 minutes.

Melt the chocolate bark or chips in a microwave safe bowl.

Place a peanut butter egg into the melted chocolate and flip over so the whole thing is covered. I found it easiest to use a spoon to cover the egg with chocolate and then use a fork slide under the egg to remove it from the chocolate.

Place chocolate covered eggs onto the wax paper. Allow chocolate to harden, you can also pop them into the fridge to help speed up the process.

I decided to add a little white chocolate to my eggs, so I melted some chocolate in a ziplock baggie, snipped off a little bit of the corner and used the bag to pipe some white chocolate stripes on the eggs.

If there happen to be any peanut butter eggs left over after enjoying this delicious treat, keep them in an airtight container. But I bet they won’t last too long because they are seriously that good!

Compound Chocolate

  • Compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark can be used to make your chocolate eggs.
  • Compound chocolate contains vegetable oil, typically palm kernel oil, instead of cocoa butter so it does not need to be tempered.
  • This type of chocolate is easy to melt and it hardens beautifully without any fuss.
  • Most compound chocolate comes in the form of wafers, but almond bark comes in bars. If using bars, be sure to chop them finely before melting.

Peanut Butter Eggs

I may have lost my mind with all of this chocolate peanut butter business lately, but I haven’t forgotten that it’s almost Easter. And what better way to celebrate than with chocolate (and peanut butter)? See! I do know what’s going on! Tell John he’s concerned…

After making the Peanut Buter M&Ms last week (by the way, a MUST try) I couldn’t resist testing a recipe for peanut butter eggs. Growing up my sister and I always had candy on hand during Easter, making it one of the holidays most prone to sugar highs. (Thanks, Ma!) And everyone knows peanut butter eggs are where it’s at. I mean, seriously. Cadbury who?

However, I’d like to think I’ve turned a new leaf and no longer indulge in “cheap candy.” Instead, I make my own and must say it’s way better than the super processed junk both in flavor, freshness and health. Make a batch of these PB eggs and see for yourself. I bet you a giant chocolate Easter bunny that you’ll never go back to the original again (OK not really, but, you catch my drift. These eggies are bomb).

These eggs are so luxurious and the perfect way to celebrate Easter (or unwind after a long, stressful day like some of us *ahem* do). The center is perfectly salty and moist and the dark chocolate shell envelopes the PB center perfectly. The two together? Too satisfying for words and crazy addicting, which probably explains why they’re all gone and it’s not even Easter yet. Boo-hooooo.

Main Ingredients Needed

You’re only 6 ingredients and 30 minutes away from delicious homemade Reese’s Peanut Butter Eggs! Here’s everything you’ll need to get the job done:

  • Peanut Butter – I used natural crunchy peanut butter but you can also use smooth. Also if all you have is Jif that works too!
  • Butter – melted! But make sure it cools down a little before adding it to the peanut butter. This is to maintain consistency.
  • Powdered Sugar – this helps hold everything together and is used to sweeten.
  • Vanilla – to flavor.
  • Semi-Sweet Chocolate Chips – this is melted and used to cover the peanut butter mixture. Feel free to experiment with milk, dark or even white chocolate.
  • Sprinkles – this is used as a garnish and is optional. But it is super festive and fun for the kids.

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Edwards Freeman Nut Company is worth the drive. A visit is like going back in time. Located at 441 East Hector Street in Conshohocken, Pennsylvania, the store's interior is lined with shelves with cubbies that are filled with every type of candy you can imagine. The candy you'll find ranges from old-fashioned favorites right up through the most recent candy fads. They even have candy-coated insects! The Easter candy was out in full force and I had no trouble finding family favorites as well as some new items to try. Mercken's Chocolate Wafers, for melting and dipping the peanut butter eggs, were featured prominently, and I bought 3 lbs. Until all was said and done, I spent more than $80. I even bought some bottles of hot sauce. (As your kids get older, what goes into their Easter baskets gets revised.)

I was glad that I didn't have to add wax to the chocolate to make the coating. Something just seems wrong about that. When I was recently in another store, I overheard two women talking about adding paraffin to chocolate. I'm guessing it has something to do with making the chocolate less likely to melt in your hands. The one woman's son saw the wax going in and he hasn't eaten a peanut butter egg since. (If only that would work in my house!)

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Peanut Butter Cup Eggs | Easy Easter Recipe

This copycat version of the much beloved peanut butter cup eggs are so easy to make and freeze beautifully!

If you need a last -minute treat to make for Easter, or just want to know how to make them yourself after they are gone from the stores, then you are going to want to try making these copycat Reese's Peanut Butter Cup Eggs recipe!

Of course, these can be made all year-round and, like the original, they freeze really well. They can be made in any shape so you can easily enjoy one of your favorite treats, made from scratch! I actually will double or triple this recipe when I make them because they DO freeze so easily and everyone in my family just loves them!

Making these peanut butter cup eggs couldn't be easier. You will need:

1 cup creamy peanut butter
1/4 cup butter, softened
1 tsp vanilla
1 1/2 cup powdered sugar
8 oz Dark Cocoa Melting Chips

  1. In a stand mixer with the paddle attachment, combine peanut butter and butter until completely blended (if you don't have a stand mixer with a paddle, you can melt the peanut butter and butter for 1 minute in microwave and stir until blended.
  2. Add vanilla and powdered sugar and mix well.


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