My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers.  They bring back wonderful memories.

Peanut Butter Easter Eggs

(16 confectioners' sugar

peanut butter

butter

milk

(1 ounce) squares semi-sweet chocolate

shortening

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.


While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening.  Melt over medium heat,  stirring frequently until smooth.  Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper.  When the eggs are cooled and set, decorate the eggs to suit your fancy.


This is a great recipe! We made them for a housewarming party the day before Easter and everyone loved them. We used half creamy and half crunchy peanut butter and used that new Baker's dipping chocolate to coat them. We doubled the recipe and had about 35 eggs. It took 4 of the little dipping tubs to coat all of the eggs, but I found it a LOT easier. We also used a little of the chocolate to "stripe" the eggs by going back and forth very fast with a chocolate covered fork. They were very pretty. We put them in paper muffin liners since we were taking them to a party. One more note for the candy novices like me -- when you combine the ingredients it seems very dry, but it really holds the shape so don't be scared!

Awesome recipe!  What I was looking for and more!  I was in a pinch and needed to make my own PB Eggs, my kids said that these were "The Best"  I used a good quality peanut butter (Jif) not the cheap stuff. The better brand of PB gives these a more PB taste...which is what we want. Also instead of the semi sweet chocolate and shortening,  I went to a bulk food store and bought Milk Chocolate melting wafers. Very yummy! I already have had people requesting me to make these to sell and orders for next year. Wow! Thanks so much for sharing this recipe with us!!  I'm sure these will become a tradition in my household :)

4.5 stars for me! Almost made ourselves sick from eating too many at one go!
I followed suggestions of melting the butter, and using crunchy PB, but mixture was still v. crumbly, so mixed in extra 1T milk and the mix came together. 

Eggs are very sweet (but SOOOOO yummy), so next time I will   use 1/2 c. less powdered sugar, and mixture probably won't be as crumbly.
V. easy to shape - this batch made 36 walnut sized eggs. Didn't need to freeze the eggs for an hour - 10 minutes chilling time and the eggs were good to dip. Adding melted shortening to the chocolate thins the chocolate and makes dipping easier. 2x10 year olds and 1x4 year old made the eggs and dipped them within 1.5 hours. Excellent recipe - a real keeper!!

I followed this recipe based on the reviews of 4-5 stars without actually reading the reviews.  After I made the eggs that turned out VERY dry and too sweet, I revisited the reviews to make sure I wasn't imaging that this recipe had received such high reviews.  I found that the majority of the 4 and 5 star reviews mention having to alter the recipe in some way to make up for the sweetness and dryness!  So, if you're thinking about making this recipe, please take the time to actually read the reviews and follow everyone's advice about adding more peanut butter or less sugar.  Unfortunately, I assumed that 4 or 5 stars meant that the recipe was a winner.

If you use the plastc easter eggs as a mold, here is an easy way to coat and shape your eggs: "paint" the inside of the plastic egg with melted chocolate.  Let the chocolate harden (the freezer speeds this up), then spoon in the PB filling.  Again, let the candy set and then add more chocolate to cover the PB filling.  Once the final layer is set, the candy will pop out of the mold in the perfect shape.  This is much easier than shaping and dipping, and it comes out looking perfect!

What can I say besides OMG! These are so good! (My sister-in-law actually "swooned" after biting into one). To counteract the sweetness of the peanut butter mixture, I used bittersweet chocolate instead of semi-sweet to coat the "egg." The combination was to die for. Thanks so much for the recipe.

I made these eggs last night popped them in the fridge over night and coated them in the chocolate mixture this morning. Wish I had made them a little smaller than I did. Afeter chocolate coating them I put them in the fridge again while i melted some white chocolat with food coloring. Scooped this into a plastic baggie and swiped it across the eggs. Very pretty. Very tasty. Arranged on a plate with some green tinted coconut. Cant wait to hear my father in laws reaction!

These were awesome!  Following the advice of others, I used crunchy peanut butter.  I did have to modify the recipe a little, as the mixture was extremely crumbly I had to add about an extra half cup of Peanutbutter.  After that the mixture worked out perfectly!

Instead of making eggs(Though I do plan to make them for easter)I made hearts for Valentines Day and gave them away, everyone who ate them liked them(My lil' hasn't ate his he's about as picky as they come!!!)But they tasted wonderfull and even without the peanut butter, which I left some uncoated to to me not using a double boiler and burning the chocolate, well my mom got to eat some since she eats no chocolate!!! Anyways the point is they're EASY to to make and they're delicious and they could be made for ANY occasion!!!

I doubled this recipe and got about 36 eggs. I used a deviled egg tray to get the shape and freeze before coating with chocolate. Excellent recipe!

Absolutely delicious, peanut buttery and melt-in-your-mouth. Shaped them like buckeye balls and left upside without chocolate. Will definitely make them again. Hardly took me 10 minutes for shaping + 10 minutes one hour later to dip in chocolate.

I've used this same recipe for years to make into balls at Christmas, and even into hearts for Valentine's Day.  One thing I do add in:  I use a small amount of "dry roasted" peanuts, which I have whirred in food processor until VERY finely chopped - almost "dust" (about 1/4 - 1/3 cup).  The saltiness and texture of the nut crumbs is very much like "Reese's" peanut butter cups.

The eggs were too dry to hold together.  I followed the recipe to a "T".  With it's rating, I didn't think I would have to read any reviews.  It seems many agree.  I was able to save it by following reviews.

I'm nine years old,and my name is Sydney. My mom,Leigh Ann,made these as a valentines day treat. They were so chocolatey, when I took my first bite,I almost fell over backwards! It was the best treat EVER!!!!!

These are delicious!  The filling was a little dry and crumbly as other reviewers mentioned, so I added half a cup more peanut butter and 4 tbl. of milk instead of one.  These are a memorable treat to everyone I've given them to!

My mom used to make these for us when we were younger and they are delicious!  They are very sweet so I like to make them small.  Thank you so much for posting this fun recipe!

My first really successful attempt at making choclates of the 'coating' genre! I used 'Whole Earth - Smooth Peanut Butter with No Added Sugar' so that I could control the sweetness of these. I used almost 2 cups of confectioners' sugar and had no hassle with 'too sweet' and they were moist enough without adding the milk so I skipped that. I made these into small balls and managed 48 of these! I left them to freeze over night. And followed the coating instructions to the T. To decorate, I took the advice of other reviewers and melted white chocolate, poured it into a baggie and drizzled over the set chocolates! They were a hit on my Easter platter and I'm getting more requests to make these again! thank you Valerie for the lovely recipe! And thank you reviewers for your advises! (Btw, I haven't changed the recipe, I've only modified the sweetness or else they may have been tooo sweet!) :)

If making the smaller eggs, bypass trying to hand dip these, which is really fiddly and difficult, and buy a couple of inexpensive plastic candy molds from the craft store to use instead. I tried both ways and the molds were the easiest by far, especially as it becomes a fun project for the kids that way. Just coat the inside of the mold with chocolate, pat in a ball of filling, cover with more chocolate, then chill to set. We used colored candy melts to hand color the molds first. If you do hand dip, make sure to keep the eggs in the freezer and only take a few out at a time to dip as they soften extremely quickly and will turn to mush when you try to dip (at least they did for us). I would also use milk chocolate next time and reduce the butter in the filling as it was really soft and greasy.

I used an ice cream scoop that was like a half shape, w/o the mechanical part, so it made a pretty good egg shape with a fairly flat bottom. I made half with white choc and half with milk choc. and then pastel choc drizzled over top.

It was a rough week emotionally, so both Hubby and I needed a chocolate fix.  This was the only recipe I thought I could handle given lack of energy and emotional fortitude.  HA!  This is a winner!  I'm allergic to peanuts, so I substituted almond butter for the peanut butter, boosting the value of these suckers to at least double that of their cheaper cousins.  But OMG!  TERRIFIC!  Very rich (as they should be :D)!  But I had no trouble with the dough or the sweetness.  I ended up kind of molding the chocolate to the almond butter as it was kind of stiff, but it was fun and yummy.  Once again, look who's proudly strutting as Queen of the Lab for trying a new recipe -- and succeeding!  Thank you, Valerie Lynn, for submitting this lovely  recipe!

Great recipe.  I doubled the recipe - added milk as needed.  Then I divided the dough into two circles.  Cut eight equal wedges and shaped each wedge into egg.  This way all the eggs were of equal size.  Froze them overnight.  Melted choc on top of stove.  Used two bags of semi sweet morsels and a couple of tablespoons of shortening.  Dropped them in the bowl of chocolate - turning to coat.  Used an off set spatula to pick them up and tapped the eggs on the side of the bowl to remove excess chocolate.  Put them in the freezer again overnight.  The next day - I melted some white chocolate in microwave - added food coloring and wrote each persons name on them (with a pastry bag).  I then used extra large cup cake liners, filled bottom with green (food color) coconut, and placed each egg on top.  Wrapped with a Easter themed plastic bag and tied up with curling ribbon.  Everyone said it was the best Easter gift they had received.

Very tasty treat - my husband *loved* them.  The only changes I would make is to melt the butter before adding to the mixer, and more chocolate for the coating of the eggs.  I ran out early on and had to make scraggly-looking eggs by the end.

I love it!  I made these this afternoon for Easter Sunday tomorrow.  They are beautiful and yummy too.

I made these last year for Easter and they came out so good! Everyone raved about them. I made them into small eggs,  These are excellent!
Thanks so much for this recipe. Getting ready to make them again!

Very easy to make and kids love to dip.  I used the microwave dipping chocolate.  Big hit.  Will do again.

Made these into small eggs last Easter and everyone loved them.  I kind of forgot about this recipe until yesterday when I was looking for something to take to a Super Bowl gathering.  I doubled the recipe, but used only 4 cups of powdered sugar.  I added enough milk to make it creamy enough to shape.  I like to use Peter Pan p.b. for cooking...it seems to be less dry than some other peanut butter.  I shaped these into bite sized footballs, and dipped them in a combo of melted semi sweet and milk chocolate chips.  Then I melted a small handful of white chocolate chips in a ziplock bag, snipped off a TINY corner of the bag and piped lines across the top to look like stitches on a football.  They turned out great and were the hit of the party!  Everyone raved about how cute they were and how much they tasted like a Reese's cup.  It made enough that I also shaped about 15 hearts and put them in the freezer (before dipping) to use for Valentine's Day.  This recipe is time consuming and messy, but worth it!!!  My 8 year old said they taste like a cross between Reese's and heaven. :-). Thanks for sharing this fantastic recipe!

Big hit in the Easter baskets! I used a silicone egg mold for these, rather than dipping them. Just coat the mold, allow to harden, shape mixture into the desired shaped and place in the mold and cover tops with more chocolate. Sounds more involved, but was actually much easier!

Ihave been making these for many years, but I add 10 graham crackers-ground up, and use chocolate morsels melted in the microwave. They are so good they rarely last past Easter. My grandchildren ask me to make them even when it is not Easter.

These contained WAY too much sugar for the amount of peanut butter it called for.  They were a crumbly mess.

I really hate to give this three stars since I altered the recipe.  Please take that into consideration.  I just wanted to put a waning out there for anyone who wanted to use my alteration.  I used natural peanut butter (found in a market in Ecuador- it's just ground peanuts).   My peanut butter eggs were gorgeous and my kids loved them. I however thought they were not to my liking.  So, next time I have available some nice creamy peanut butter that doesn't cost me an arm and a leg, I will try this again.  And again, I am sorry for the rating.  It wouldn't let me leave a review without one.

EGG-CELLENT! Easy.  Use as much milk to bring peanut butter mixture to workable consistency.  Shaped by rolling small balls until smooth, then used a plastic egg shape (think silly putty) draped with plastic wrap, press mixture into shape, pop out plastic and presto the perfect egg shape--all the same.  Used a large, 7 oz. Hershey bar for the dipping chocolate, though you may need about    1 1/2 bars to cover eggs completely.  I yielded 24 eggs easily.  Delicious and smooth.  My family and coworkers thank you.  YUM!

Very heavy.  They were pretty good, need to make very small eggs.

I absolutely love Reeses peanut butter cups. Thats why next time I will be using MILK CHOCOLATE instead of the semi-sweet. I also added more milk to the peanut butter mixture till it was creamier. Extra milk make the peanut butter mixture easy to mold and extra creamy when you eat them! yum!

This tastes really good and my entire family loved them. It was a little hard to get the chocolate to cover the peanut butter smoothly though but that may be because i've never really done anything like this before. I would definitely recommend this to anyone and it tastes BEYOND AMAZING

We used these as place settings in place of the decorated dyed-eggs that we usually use for place settings on Easter.  I dipped the eggs in Bakers dipping chocolate, and then I piped on dyed frosting to write a name on each of the eggs.  They were very cute, and most people enjoyed the taste.

WAY TOO SWEET!! After reading other reviews, I cut the sugar in half and doubled the amount of peanut butter. The mixture turned out to be very easy to mold/handle but after adding the chocolate it was overwhelmingly sweet!

oh i was so sadly disappointed with this recipe, especially considering its high rating!  i might be a novice candy maker but i consider myself a pretty accomplished baker so this shouldn't have been too much of a stretch... but the dough needed more milk, it was far too crumbly and wouldn't hold the egg shape as written.  i had to add significantly more shortening to the chocolate to get it thin enough to dip the eggs, and i still had to sort of just roll them in it, it never became liquid enough to just dip.  when i stuck the fork in the frozen eggs they still fell apart despite having added extra milk to hold them together.  and now that they're done the consistency is like peanut butter flavored powdered sugar!  not enough pb, too much confectioners sugar..... overall just not what i was hoping for.  

Great recipe.  I cut back on the powdered sugar.  They were plenty sweet enough without it.  I shaped small eggs using a teaspoon.  After dipping them in the chocolate I sprinkled colored spring mix sequins on them.  Made the decorating easy.  I ran out of dipping chocolate so next time I'll use more.  I'd like to try milk chocolate next time, too, as I'm more of a milk chocolate person.

I am currently making the eggs and i love it. It is taking longer than i thought to shape them but it is understandable. I am using cookie cutters to shape them into very small shapes. I have little cousins and i think they are going to love it! I am so excited about this recipe and how it is going to come out. I followed the recipe and everything is working out as it says it should! I love this recipe and am definitely going to make it again! Thanks for the awesome idea and recipe! :-)

I couldn't find my mom's recipe to make my normal eggs so when I saw this recipe I thought well it has all the same ingredients.  Boy was this a big mistake.  I used my digital kitchen scale to masure the ingredients.  Way to much sugar.  It wouldn't stick together let alone form eggs.  I will never use this again.  When I find my mom's recipe that was handed down from my grandmother I will share.  As for this recipe I wanted my eggs to taste like peanut butter not sugar.

What a Easter Hit! Everyone raved about these and gobbled them up in a hurry! And they wanted the recipe and asked me to bring more on the next holiday too! The only things i changed (based on the other reviews) is that I used 1/2 the sugar in PB mix, and i used bittersweet chocolate for dipping. They were creamy (not crumbly) and still really sweet too! I drizzled white chocolate on top and pink or yellow sprinkles for a little Easter dazzle. Put them in colored cupcake papers and they are even cuter and easy to hand out! I recommend using good quality chocolate and peanut butter for these... It makes all the difference in the taste and texture! SEE MY PHOTO!

I made these last Easter and they were delicious.  A little rich so you only need one!

These were SO good!  I used half of a plastic egg to make the egg shape and placed them in everyone's Easter basket.  I also chose to use half crunchy and half creamy PB.  I used Ghiradelli melting chocolate (half a package) and 1 cup of milk chocolate chips along with the shortening as I was out of semi-sweet squares.  Came out wonderful and the kids loved them!  Thanks for sharing the recipe!

This was the best peanut butter Easter eggs, that I have made with my children. They shared them with their classmates and our close friends.  Everyone loves them.  

Thank you.

Deborah

Good and creamy but very sweet.   Good, simple recipe, but I personally probably wouldn't go through the trouble for these.  I'm usually all for homemade stuff, but these just weren't good enough for the effort for me

They need to be renamed buckeye eggs!  Taste just like the buckeyes!  I packed the peanut butter in a wilton egg shaped silicon pan, popped them out, froze them on a wax paper cookie sheet for at least one hour (mine were 4 inches long, and 1/12 inch high)  To make 12 I doubled the recipe. I decorated the tops of them with wilton colorful sprinkles while the chocolate was still very warm, so they would stick.  Can't wait to show them off on Easter as part of my edible centerpiece with my flower cupcakes and mini bunny cakes! Thanks!

I made these to put in my boys' easter baskets and they turned out great! I used chunky peanut butter because that's what I had. I think these were pretty sweet, so I might try to use less sugar next time.

I liked these, the only way i eat p-nut butter is with chocolate. I did put slightly less sugar since p-nut butter had sugar and made them small eggs(or sloppy rounds in my case)Mine weren't pretty but i'm only one eating them so thats ok this time. I also rolled a few in chopped nuts. Will make again

These are very good and SUPER easy to make, i added 1/2 extra tbsp of milk though, thought they needed it. I used chocolate confectionary wafers instead of chocolate squares. Wafers are already tempered so your chocolate won't melt once your eggs are dipped.

These make great peanut butter eggs. Now I revised this recipe. I but in a qaurter block of cream cheese and a half cup more of peanut butter and a teaspoon of vanilla. Then freeze them and I melt milk chocolate chips and add 2 tablespoons of shorting then dip them in using a spoon. They turn out creamier and have more of a peanut butter taste rather then sugar. Everyone raves about them.

These tasted great; I had a hard time getting the chocolate to stick evenly, but I've had that problem with other recipes, so it's me, not the recipe.

Made these for my kids to give to some friends for Easter, and all of the kids loved them.  I needed to add more milk than called for, probably an additional 2-3 tablespoons.  Once the dough came together, I found these pretty easy to shape and dip in chocolate.  Although a little time consuming, this recipe is great to make once a year for Easter.

Very delicious &amp; absolutely adorable.  Changes included: 1) subbed crunchy peanut butter for smooth 2) added canola oil (in addition to shortening) to melted chocolate because it was difficult to get smooth, even after stirring with a wire wisk for a long time 3) made 1.5 times the melted chocolate b/c it hardens quickly.  Used half of a plastic Easter egg that opens lengthwise to form the eggs, then placed them in melted chocolate by sliding a fork under the flat bottom to pick them up.  Great treat for the holidays...enjoy!

I reduced the sugar to 1 1/2 cup and used crunchy PB.  I used salted butter.  I did not add the milk, but increased the PB by about 2 or 3 tablespoons since it was crunchy.  This made a nice dough.  I recommend tasteing before adding more sugar since "too sweet" or "not sweet enough" is a personal thing. For the coating, I used a combination of semi sweet and milk chocolate chips w/ a little bit of butter flavored shortening.  I put them in the freezer to set and to keep. These were a huge hit at a family get together for Easter.  This recipe is a keeper. I will definately make these again next year.  My girls (7 &amp; 9) had fun molding the peanut butter into egg shapes.  

Love this recipe! it's easy enough that the kids can help. Since we are having an unexpected early snow storm I decided to get the kids together and make this. Instead of the egg shape we used small silicone pumpkin, fingers and bone molds to make these awesome candies.  Will make again for all holidays

These are too cute!  So easy to make, and pretty quick if you make them small.  I did reduce sugar by 1/2 cup, added 1 tsp milk and 1/2 cup Jiff pb.  JUst like the consistency better.  Did use 1/2 Bakers semi-sweet squares and 1/2 Nestle chocolate chips.  It made around 30 small eggs.  They look beautiful, and my husband can't stop eating them!  Thank you!

I made these for my family for easter. They were so good...everybody loved them. I didn't change a thing about the recipe. While I was mixing it it was very crumbly and I didn't think it was gonna come together, but it did. I didn't quite master the "egg" shape very well, so they didn't look the best, but they tasted much better than they looked!  I doubled this recipe and used semi-sweet chocolate on half of the eggs and milk chocolate on the other half, It made about 35 eggs. My boyfriend couldn't even wait for the chocolate to finish hardening before he had to eat one :) thanks for the recipe!!

Made the peanut butter dough the night before Easter, shaped the next morning into small 2 bite size (size of mini cupcake papers) and they were PERFECT!! Followed the recipe exactly and sprinkled with sprinkles while the chocolate was still wet...put them in the frig for a few hours and BOY were these GOOD!!! People were hiding them, they were so good  ;)  THANK YOU!!!!

I'm only giving this recipe two stars because my sister, who is a sugar maniac, seemed to enjoy these. To me it tasted like sugar with a mild peanut flavour. Way too sweet.

Have been making these for over 50 yrs. - sold many dozen.  Using this basic recipe I also used crunchy peanut butter - rolled into balls and only coated half the ball - Also make coconut eggs - just use more butter and a small bag of coconut or 15 oz. of confectioners sugar and 1 cup butter with butter or vanilla flavoring and we called those "Butter Jets" - rolled them in a ball, than flattened the balls.

These reminded me of reese peanut butter cups almost! They were a hit at easter! So yummy!

made these for an Easter gift for some members of our church, they were a huge hit!!

Excellent recipe! I doubled the recipe and used whipping cream instead of milk. It took about 1/4 cup of cream to make a smooth mixture. A 1 pound package of Candy Quik was enough to coat the balls-doubling the recipe made about 80 of them.

Crazy sweet (and I consider myself to be very sweet toothed) and very difficult to dip (kept breaking).

These came out perfect and my teenage stepson and his friends devoured them! My sister said it was a sin for anything to be so good!

I split the filling into thirds and added peanut butter to one, coconut to the second, then added a tsp of maple flavoring and a quarter cup of chopped peanuts to the third. Made a lot and the kids all loved them. Will definately use this recipe again.

First I have to say that my family went nuts over these! I did leave out a little of the sugar so they were not so sweet. I only had milk chocolate bakers chocolate to cover the eggs in, but they still came out AMAZING! I made smaller eggs and used a teasppon to help shape them. I dunked them in chocolate (let them set) then drizzled colored white chocolate acrossed the top. I WILL FOR SURE BE MAKING THESE AGAIN!!! Thank you :) Family is already asking me to make them again.

These are really delicious!  I made them for Easter this year adn they were very well recieved by anyone who tried them.  I followed the recipe exactly, except I needed 3 Tablespoons of milk instead of just the 1. I made small eggs and I got about 54.  We liked them best right out of the fridge, so we stored htem in there and had tehm as little treats throughout the day.  Very good and very easy.

I live in Korea with a homestay family and the kids LOVED this explosion of sugar and taste! Nothing like straight Western sugar-coma to help them out!^^ I added vanilla and made about half of them white chocolate eggs. Instead of shortening (which doesn't exist here) I used simple butter and it was fine.

I halved the recipe and made a bunch of little eggs and some flat ones. They disappeared extremely fast!! If you make these, make a LOT!!

Very yummy, so easy, and lots of fun to make.    Instead of using semi-sweet chocolate and shortening, i bought Bakers dipping chocolate.  Costs a bit more, but super easy...and i like the milk chocolate taste.  

These were really good but super rich, so be sure to make them on the small side.

I tried this recipe with my grandma and we thought it was awesome. However, we did have to add more chocolate and shortening to the melted mixture.

Yummy! I made them first per the recipe, but next time I will try cutting back on the sugar, as I think they don't need quite this much.

The basics of this recipe are good, but you definitely need to tweak the amounts. I added more peanut butter to make it less crumbly and less confectioner's sugar to make it not too sweet. The final results were good, but if I'd have stuck to the recipe as written, they wouldn't have worked.

Delish! I decorated them like Easter Eggs. Thought I made WAY too many, but they all went!! Will make again for sure!

These eggs were great!  I used half crunchy/half creamy peanut butter.  One thing I wasn't sure of from original recipe was weather to use a mixer, and whether to have the butter softened.  I chose to soften my butter in the microwave and just stir the ingredients by hand.  I also melted my semisweet squares and shortening  in the microwave for about 2 minutes rather than on the stove.  Also, I only let my eggs sit in the freezer for about 10 minutes before dipping them.  However, poking them with the fork tines didn't work for me, so I just dropped them in and lifted out with the fork.  My single batch made over 20 eggs.  Have fun with these!

These are a nice change to the same old rice krispie treats, but the sprinkles are a little overkill and they don't keep well at all.  We used semi sweet chips because we don't like milk chocolate and it worked just fine.  Might make again, but prefer them without chocolate covering.  They are cute and looked great in an Easter basket! Thanks!

I had to add twice the milk to make the "dough" workable.  Rolling them into egg shapes was too time-consuming so we just made balls.  Not sure this is the best Buckeye recipe out there..

You have to add more peanut butter/milk or add not as much confectioner's sugar.

Made for Easter. Had to add more cream to pull it together. Thought honey may be a good addition.

These were really good!  I added a tsp. of vanilla to the peanut butter mixture like another reviewer suggested.  I also used the milk chocolate wafers from our local "Hobby Lobby" craft store to melt &amp; dip the eggs in.  I used the white mint wafers (tasted like andies mints) to write with.  Everyone loved them and thought we ordered them from a bakery.  This was easy, fun and now an Easter tradition in our family. 

I reduced the sugar and increased the peanut butter, but later played with the quantities to get the right texture for molding into egg shapes, so I'll take a wild guess and say 1 3/4 c sugar and 1 1/2 cups peanut butter.  I used both melted milk and semi-sweet chocolate, dipping the eggs in one and drizzling with the other.  The flavor is good, not like a peanut butter cup - a bit lighter inside - but I would have liked the recipes that add crisped rice cereal to the peanut butter mix, or perhaps even using the graham cracker crumb/peanut butter mix from the peanut butter bars recipes on this site.  I think that would have made these better.  Still, easy to shape, and once you get the hang of it, easy to dip without wasting too much chocolate! (I would coat the bottom with chocolate, place on a fork and pour/spread chocolate over the rest with a spoon).  

Tasted more like chocolate covered sugar than peanut butter. If I made these again I'd cut the sugar in half.

Thanks for sharing.  I sent your recipe to friends and family.

I made these for Easter and they were awesome but I used MUCH less sugar than  called for. I doubled the peanut butter but I am not sure how much I used exactly b/c I just kept adding some until it tasted good. I probably used about 3/4 of a box of powdered sugar instead of the 2 that doubling the recipe would have required. These were a huge hit - everyone loved them. 

Made these for my nieces for Easter and they were a hit with the entire family!  I found the finished recipe way too dry and crumbly, so I added much more peanut butter and milk to get the right consistency and taste I preferred.  This also reduced the sweetness as other reviewers mentioned.  I didn't have squares of chocolate, so I just used semi sweet chips.   Was told I have to make these again!!

I halved this recipe &amp; not sure if that was where the problem was, but many things did not work out for me... I added the sugar gradually, thank goodness b/c halfway through the sugar, the mixture turned very crumbly &amp; when I tasted it, it was good but almost too sweet &amp;I knew I couldn't add any more. It was still sticky enough to roll into eggs but just barely.  I used semisweet chips &amp; they did not melt well- unfortunately I did not have shortening &amp; subbed butter b/c I thought that would smooth it out but I added nearly 3 tbsp (to only 4 oz choc) and it still was not smooth or 'dippable', so I ended up having to smear it onto my eggs w/ a mini spatula &amp; my hands. They were not pretty at all, good thing it was just for me &amp; my husband. But, they did taste good when all was said &amp; done. Next time, I'd cut down on sugar and use the chocolate that is made for candy making.

great for any occasion. I highly recommend using fresh ground peanuts ( a store near me called The Fresh Market sells fresh ground peanuts, cashews and almonds) makes a HUGE difference. I use a little more butter because the fresh peanut butter has less oils

LOVE this recipe. Will make these again and again.

Taste just like reese peanut butter cups!!! I used milk chocolate instead, I also did 1 and 1/4 cup peanut butter, and 4 tablespoons milk. I did use 16 ounces of confections sugar but then added a little more by eye ball to make the dough more easier to work with. Will deff make these again!!!

This is wonderful!  I did end up using 5 Tbsp. of half n half instead of milk.  Just too dry to mix.  Also an entra spoonful of p.b.  I shaped the eggs in the small plastic halves, then froze.  It made 21 eggs, and 7 round bon bons.  I ended up using 12 chocolate squares as all of these had to be dipped and an extra 1 1/2 tsp. of shortening.   My (adult) kids will love them!!  Excellent filling!

Very good recipe...I used about 1 1/4 c. of creamy peanut butter and about 5 T. of milk to get the right consistency.  Delicious...if you are going to decorate with sprinkles, sprinkle immediately after dipping in chocolate because the eggs tend to harden quickly.  I know they will be a big hit at our Easter dinner...will be adding to my "must make again" list!  Happy Easter!  :)

Perfect peanut butter and chocolate Easter eggs! 

peanut butter easter eggs

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Cost: $13.52 /serving

Author : Valerie Cain Cuff

Ingredients

Instructions

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