Chocolate Peanut Butter Eggs – a delicious recipe with Butter, Powdered Sugar, Peanut Butter, Vanilla, Coating, Coating. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine butter, sugar, peanut butter and vanilla in mixer. For easier handling, refrigerate for about 1 hour after mixing. Roll into a 2-inch log, then pinch one end to shape like an egg. Press thumb on top to flatten. Lay on wax paper-lined baking sheet. Repeat until all dough is used. Freeze for at least 30 minutes.
2
Melt chocolate and vanilla candy coating in separate dishes, according to package directions. Using 2 forks, dip each egg into chocolate (or vanilla), tap off the extra coating and lay it on a piece of parchment. Repeat until all eggs are coated.
3
Decorate as desired (see tips below). Allow eggs to set (about 10 minutes). I store mine in refrigerator for best flavor!
4
Decorating tips:
5
Melt various colors of candy coating in small bowls. Put in a Ziploc bag and snip of the corner. Decorate.
6
To decorate with sprinkles, re-dip the egg into desired chocolate (or vanilla) and add sprinkles immediately.
7
To make the bunny, use a toothpick to dot on the eyes with chocolate. Then use the vanilla bark to attach 2 jimmies (for the ears) and half a mini marshmallow (for the tail).
1629
kcal
Calories
73
g
Fat
188
g
Carbs
11
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 9 ingredients. The key ingredients include: 3/4 cups Butter, Melted, 4 cups Powdered Sugar, 1-1/2 cup Peanut Butter, 1 teaspoon Vanilla Extract, and more.
Yes, Chocolate Peanut Butter 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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