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Chocolate Peanut Butter Easter Eggs

Scott Duncan, ©2011
They can be pretty scarce around the holidays, so why not make your own?
Course Dessert
Cuisine Candy


  • 2 C peanut butter creamy or chunky
  • ½ C powdered sugar
  • 11 oz milk chocolate chips
  • 2 oz bittersweet chocolate chips optional


  • Combine peanut butter and powdered sugar in a mixing bowl until smooth.
  • Place in refrigerator for 30 minutes to cool.
  • Once cooled, Take 2T of peanut butter mixture and form into egg shape.
  • Place peanut butter egg onto baking sheet lined with wax paper and press until uniform thickness (about 3/8”) while maintaining egg shape.
  • Place peanut butter mixture in freezer for 30 minutes or until set (they will still be pliable).
  • Place milk chocolate in a microwave safe bowl.
  • Microwave on half-power for 20 seconds at a time.
  • After each 20 second interval, stir the chocolate.
  • Continue until all the chocolate is melted (being careful not to scorch the chocolate).
  • Dip each peanut butter egg into the melted milk chocolate (one at a time), using two spoons.
  • Return dipped peanut butter to wax paper-lined baking sheet.
  • Once all eggs are dipped, return to refrigerator until milk chocolate sets.
  • If desired, add 2oz of bittersweet chocolate into a small, microwave-safe bowl and melt using same method as before.
  • Drizzle over milk chocolate covered eggs and return to fridge until set.
  • Store in an airtight container in a cool place.
  • Makes 16 eggs.