What's New

Recipe Repost-Peanut Butter Eggs

Posted on March 29th, 2013 | Posted in Dessert, Recipes

Original Post Date-April 7, 2011

Every Easter season I have a few activities that I look forward to; dying eggs with my family and friends and making Peanut Butter Eggs! Ever since I was little my mother and neighbor would get together to make Peanut Butter and Coconut Eggs and chocolate candy molds. This tradition is something that I treasure and take with me wherever I go, whether it’s Easter in Italy or California, these treats will be made and enjoyed! This recipe is super simple and I like it that way. I’ve tried different peanut butter egg recipes that have additional ingredients or cooking steps and they just don’t compare to this recipe. Hopefully you’ll agree with me. Since the batch makes a lot of eggs I recommend giving some away as hostess gifts!

Peanut Butter Eggs

Peanut Butter Eggs-2 (1 of 1)

Yield 4 Dozen
1 pound salted butter (880025)
1 pound (2 cups) peanut butter (991611)
1 tablespoon vanilla (NFC1055)
2 pound powdered sugar (NSU2450)
2 pound semi sweet chocolate chips** (NCC1412)
1/4 cup vegetable oil (992065)
pan liners (BD3061)

In a large bowl mix together softened butter, peanut butter and vanilla and then add powdered sugar.

Peanut Butter Eggs-Hometown

Line pans. Shape mixture into eggs and refrigerate until eggs are firm.

Hometown Peanut Butter Eggs

Hometown Peanut Butter Eggs

Melt chocolate for dipping. I prefer using a double boiler rather than the microwave. Heat the chips and oil (2 cups per batch and 1 1/2 teaspoons oil) over low heat, stir occasionally, until they are melted. Coat the eggs in chocolate and place back onto paper lined pans. Refrigerate and enjoy!

Hometown Peanut Butter Eggs
Make sure not to let any leftover chocolate go to waste! This year I made chocolate dipped Shuey’s Pretzels! **Any type of chocolate can be used, but I prefer semi-sweet.

Hometown Chocolate Covered Shuey's Pretzels

 Recipe from the Kitchen of Kristy Mellinger

Leave a Reply