Homemade Peanut Butter Eggs

Peanut Butter Eggs

Peanut butter eggs are my ‘hands down’ favorite Easter candy. Every year I look forward to when I can find those delectable little yellow packets at the front of the grocery store. In my opinion, they are the  quintessentially perfect peanut butter-to- chocolate ratio, second only to the king size Reese’s cups and leaving the mini cups a distant third. Now that Easter has come and gone, I needed to find a way to sate my apparently fickle sweet tooth. Here’s what I came up with: freezing the peanut butter filling in my deviled egg plate to make little egg shapes, then dunking them into melted dark chocolate candy coating. It is a little primitive I know, but it sure did the trick!

P.S. the graham cracker crumbs are the secret to getting that somewhat sandy texture we’ve all come to love and expect from those store  bought gems.

Peanut Butter Eggs
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1/2 c. butter, softened

1/2 c. chunky peanut butter

1 c. powdered sugar

2 Tbsp. honey

1/4 tsp. salt

3/4  c. graham cracker crumbs

12 oz. chocolate almond bark (candy coating)


Mix all the filling ingredients together until smooth and incorporated. Drop by tablespoons into the Pam-coated egg cavities of an egg plate (mine holds 24- just enough for this recipe), though you could probably shape them into patties or balls if so desired. Freeze for at least 1 hour. Melt candy coating til fluid, stirring as needed. One by one, drop eggs into chocolate with one hand, then use the other to turn it over, remove excess with a dipping motion, and place onto wax paper. This way ensures that you always have one clean hand (trust me, it makes the whole process much neater). Work as quickly as possible to avoid melting the centers before they are thoroughly coated.

8 thoughts on “Homemade Peanut Butter Eggs”

  • Another suggestion for the Reese-like texture of peanut butter is PB&Co. White Chocolate Wonderful peanut butter. Available in most large grocery stores (Whole Foods definitely has it, and I’m pretty sure you can order online from PB&Co.). Yes, it’s a little expensive for peanut butter. But it’s definitely an indulgence worth sampling at least once – thick, a little grainy, sweet and delicious! (They also have other “wild” flavors – dark chocolate peanut butter [not the same thick consistency as the white], cinnamon raisin peanut butter, chili peanut butter, the list goes on!)

  • The Reese’s peanut butter eggs are my favorite too – they are totally different from the cups and it’s a perfect combo. These have dark chocolate though? That doesn’t sound as good to me. What made you choose that?

  • These were the best PB eggs ever. The PB filling had a lighter, sweeter texture than the Reese’s, which has a dry mouthfeel.

    Whoa, I just used the word “mouthfeel,” king of the pretentious wine words. Maybe I ought to hit the chocolate a little less hard…

  • Don’t get me wrong, these look great, I just wondered, I do prefer regular chocolate though. I like dark, but usually just plain – which is funny because I don’t like milk chocolate plain. I’m so weird about food.

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