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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
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    about 5-1/2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 jar (17.3 ounces) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 package (2 pounds) confectioners' sugar
  • 2 cups sweetened shredded coconut, optional
  • 6 cups semisweet chocolate chips
  • 1/3 cup shortening

Directions

  • 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.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
1 each: 204 calories, 12g fat (5g saturated fat), 7mg cholesterol, 61mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 3g protein.
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