There is nothing better than a homemade peanut butter chocolate egg. There isn’t! At my house, it isn’t Easter until a batch of this classic treat has been made. It can be a very complicated process to find a good recipe for peanut butter chocolate eggs but, today I’m sharing an extraordinary one with you! This recipe comes from an ancient cookbook and has stood the test of times and at least 20 Easter dinners.
Have you made homemade eggs? What’s your favorite recipe to use?
*Note- This recipe makes 24 small eggs.
Chocolate Peanut Butter Easter Eggs
This classic treat is a guaranteed hit for your Easter table. This recipe makes 24 small eggs.
- 3/4 cup Creamy Peanut Butter
- 1/2 cup Butter, softened (1 stick)
- 1/2 tsp Vanilla Extract
- 2 1/3 cups Powdered Sugar
- 1 cup Graham Cracker Crumbs
- 1 1/2 cup Chocolate Chips/Melts
- 1 cup Colored Wilton Melts
Place egg shaped mold into refrigerator for 30 minutes.
In a large bowl, beat peanut butter, butter and vanilla until blended.
Gradually beat in powdered sugar and graham cracker crumbs.
Shape mixture into 24 small egg shapes. Place egg shapes on a piece of wax paper and refrigerate 30 minutes or until firm.
Remove mold from the fridge. Pour chocolate into the mold. Make sure each egg in the mold has a sufficient amount of chocolate. Place mold into the fridge for 10 minutes.
Remove the peanut butter egg shapes from the fridge and place into the mold. Cover the egg with chocolate to seal the back. Let stand until set.
Remove eggs from molds and store in an airtight container or decorate.
I use colored chocolate and sprinkles to decorate the eggs. But, you can also decorate with icing as well.
Store eggs in an airtight container.
Click HERE for a link to the mold I used.
- Amanda is a native of Richmond, VA. She enjoys writing, blogging, traveling, shopping, and spending time with friends and family.