Peanut Butter Eggs

2 minutes, 19 seconds Read

Although I’ve been a little crazy with the chocolate peanut butter, I’m not forgetting that Easter is fast approaching. What better way to celebrate Easter than with peanut butter and chocolate? See! I know what’s happening! John is concerned.

After making the peanut butter M&Ms (which is a MUST-TRY) last week, I couldn’t help but test a recipe for Peanut Butter Eggs. As a child, my sister and I were always stocked up on candy for Easter. It was one of the most sugar-filled holidays. (Thanks, Ma!) Everyone knows that peanut butter eggs have become a favorite. Seriously, I mean. Cadbury?

It’s a lot healthier, tastes better, and is fresher than super-processed junk. Try making a batch of PB eggs to see what you think. You’ll never want to go back to the original (OK, not really, but you get my drift). These veggies rock.

These eggs are so luxurious and a great way to celebrate Easter (Or unwind after an exhausting day, as many of us do). The dark chocolate shell perfectly encases the peanut butter center. Both together? They’re too good for words, and they’re crazy addictive. That’s probably why all of them are gone, even though it’s still not Easter.


  • Two pitted dates
  • 1/2 cup raw almonds
  • 1 cup salted roasted peanuts
  • Twelve cups of natural peanut butter, roasted and salted (creamy or crunchy are both fine).
  • Semisweet or dark chocolate without dairy.


  • Add dates to the food processor and process until small bits are left. Add almonds and peanuts to the food processor and blend until they become a meal.
  • Add peanut butter 1 Tbsp each time (the original recipe calls for 8 Tbsp) until you have a loose mixture. Add more peanuts if it is too sticky to handle or more peanut butter if it feels too dry. Refrigerate the mixture for 5 minutes to make it easier to form.
  • Form large “eggs” by scooping out 1 tbsp of dough and forming it into a round. Place the dough on a cookie sheet lined with parchment paper and freeze for 20 minutes.
  • Melt your dark chocolate in increments of 30 seconds in a double boiler or microwave. Work in small batches and coat the “eggs.” Take only one egg at a time out of the freezer to dip.
  • Pour dipping, place one egg at a time in the chocolate. Flip once and then pick up the egg with a fork. Tap the bowl rim gently to remove any excess chocolate. It’s OK to have a little extra chocolate. Just place the eggs back onto the baking sheet lined with parchment paper and put them back into the freezer.
  • Repeat this process until all the eggs have been dipped. Re-warm chocolate if necessary.
  • Store eggs in an airtight container until serving in the fridge or freezer.

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