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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.