Chocolate | Dessert | Easter

Peanut Butter Easter Eggs

April 8, 2017

My chocolate stash is basically out and that is a big deal, especially because finals are coming. I made up some different Easter Eggs to build up my chocolate stash again so I can demolish it while cramming facts and lines of poetry into my brain. I found this recipe on Le Crème de la Crumb which you can find here. Chocolate and peanut butter is one of my favourite flavour combinations. I make these Peanut Butter Balls every Christmas, and these are a new recipe to add to my Easter collection. I always got a Reese’s Peanut Butter Egg in my Easter basket every year when I was little, and now I can make my own which are even more delicious and so much fun to make.

My favourite part about making my own Easter Eggs is the decorating. My hubby and I used sprinkles and chocolate drizzle to decorate these eggs. This is why it would be so much fun to make with kiddos. It is just as much fun to make with your sweetheart, or even yourself (no sharing needed ;)) My hubby and I loved this recipe and it will definitely be a keeper. It was fun to decorate the eggs as a sort of study break. However, do keep in mind that the peanut butter mixture is quite sweet so slowly add the powdered sugar, and adjust amount according to your taste. Because the peanut butter mixture is sweet I think it pairs well with semi-sweet chocolate.

Peanut Butter Easter Eggs
Prep Time
45 mins

A delicious homemade version of the classic Easter treat.

Course: chocolate, easter
Servings: 20
  • 1 cup creamy peanut butter
  • 4 tbsp butter (I used salted)
  • 2 tsps vanilla
  • 1 1/4 cup powdered sugar
  • pinch of salt
  • 16 oz semi-sweet chocolate
  • Sprinkles for decorating
  1. In a microwave safe bowl, melt the peanut butter and the butter for 1 minute in the microwave. Add the vanilla, powdered sugar and salt.
  2. Mix together until no white streaks appear. It will be a thick mixture.
  3. Transfer mixture to the fridge or freezer until chilled. This will make it easier to handle.
  4. I took the mixture and spread it evenly into a 9x9 pan and froze. I then used an egg shaped cookie cutter, and used the leftover mixture to form into eggs.
  5. For detailed instructions on shaping the mixture into eggs, see the original recipe.
  6. Allow the shaped eggs to cool in the freezer until ready.
  7. Melt the semi-sweet chocolate (or whichever kind of chocolate you choose).
  8. Dip the chocolate using the two forks, and sprinkle the eggs with festive sprinkles while the chocolate is still wet.
  9. Chill in the freezer to let the chocolate set.
  10. I stored the majority of the peanut butter eggs in the freezer, and a handful in the fridge to have on hand to munch on while studying.
  11. ENJOY!
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