Chocolate Peanut Butter Easter Eggs

Category Easter
Making your own candy Easter eggs prolongs the fun of the holiday. This is a page about chocolate peanut butter Easter eggs.


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Wonderful family recipe that has been handed down for years as a special treat for Easter. Enjoy the mouth watering taste of peanut butter with the scrumptious addition of chocolate for a treat to your palate at Easter.



Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour.


Melt the chocolate in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Decorate your eggs with a personalized name and some pretty spring flower candies found in your baking department.

Servings: 20
Time:2 hours Minutes Preparation Time
7-10 minutes Minutes Cooking Time

By gem from VA

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Make homemade peanut butter Easter eggs for your basket this year!

Total Time: 1 1/2 hours including 45 min. freezer waiting time

Yield: 2 dozen

Source: I altered a recipe for Almond Butter Easter Eggs. See below



  • 1 cup peanut butter (or any butter you like: almond, cashew, etc)
  • 6 Tbsp softened butter
  • 1 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 8 oz semi-sweet chocolate chips for melting
  • melted white chocolate for decorating
  • (Optional: I used the slightest addition of coconut oil to my chips to make them flow onto the eggs and in the striped decorations as well)


  1. Mix peanut butter with softened butter until smooth.
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  3. Add vanilla extract and powdered sugar (gradually) to the peanut butter mixture.
  4. Using a tablespoon, form egg shaped balls onto a lined baking sheet.
  5. Cover and place in freezer for 20 minutes.
  6. Melt chocolate according to package Note: I used the microwave at 30 second increments and called the Hershey company to ask how they get the chocolate very smooth and they said to add 1 level teaspoon shortening for each 2 oz. of chocolate. I did NOT have shortening and used a tiny sliver of coconut oil (which is solid at room temperature) and it worked great! Loosened up the chocolate to a thinner consistency. Just do a little at a time so your chocolate doesn't get too thin!
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  8. Place dipped eggs back onto waxed paper on pan and place back in refridge to harden. Note: If you'd rather you can add on sprinkles and skip the white chocolate.
  9. Or melt some white chips (same method as chocolate chips). I ran my fork through the coconut oil and then mixed the white chips and drizzled it over my eggs.
  10. Refridge to harden!
  11. Enjoy and Happy Easter everyone!
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April 18, 2011

Does anyone have a good peanut butter easter egg recipe without cream cheese or eggs?

Thank you,
Elaine from Enola, PA


Peanut Butter Easter Eggs


Peanut Butter Easter Eggs


  • 1 (16 oz.) package confectioners' (powdered) sugar
  • 1 cup creamy peanut butter
  • 1/4 cup butter 1 tablespoon milk
  • 8 (1 oz.) squares semi-sweet chocolate
  • 1 Tbsp. 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.



By Tamara

Peanut Butter Easter Eggs


Taste of Home Recipe

  • 3/4 cup chunky peanut butter
  • 1/4 cup butter or margarine, softened
  • 1 cup flaked coconut
  • 1/2 cup finely chopped walnuts
  • 1-1/2 to 2 cups confectioners' sugar, divided
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 Tbsp. shortening
In a mixing bowl, cream peanut butter or butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Yield: 2 dozen (04/02/2007)

By christi

Peanut Butter Easter Eggs

Thanks Tamara and Micksgirl for the Easter egg recipes. They turned out great. Thanks again. (04/06/2007)

By Elaine

Comment Was this helpful? Yes

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