Chocolate Peanut Butter Easter Eggs – a delicious recipe with Jif Creamy, Baking Sticks, powdered sugar, chocolate chips, sprinkles, coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
LINE baking sheet with wax paper. Beat peanut butter, 1/4 cup shortening and sugar in large bowl with electric mixer on medium low speed until mixture comes together. Form heaping tablespoonfuls of mixture into egg shape. Place on prepared baking sheet. Repeat with remaining mixture. Freeze 1 hour.
2
MICROWAVE chocolate and remaining shortening in microwave-safe bowl on HIGH 30 seconds. Stir. Microwave an addtional 30 seconds or until melted and smooth when stirred. Dip one end of lollipop stick into chocolate mixture. Insert stick into bottom center of each egg. Repeat with remaining eggs.
3
DIP each egg into chocolate to coat completely. Return to prepared baking sheet. Sprinkle immediately with decorator sprinkles or coconut, if desired. Chill 30 minutes or until chocolate is set. Store in air tight container in refrigerator.
1369
kcal
Calories
79
g
Fat
153
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Jif Creamy Peanut Butter, 1/2 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, 3 cups powdered sugar, 12 ounces semi sweet chocolate chips, and more.
Yes, Chocolate Peanut Butter Easter Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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