Easter 2014: Peanut Butter Eggs

A few weeks ago I decided that I was going to start eating less refined carbs and sugar, because I noticed that my energy levels got all wacky when I ate too much (or even some) of either. I’ve certainly set myself up for something other than success these last two weeks, making foods that contain lots of carbs and/or sugar. *Shrugs* I simply couldn’t resist whipping up a batch of one of my favorite Easter candies – peanut butter eggs.

Peanut Butter Eggs

Peanut Butter Eggs


  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1 1/4 cups powdered sugar
  • 2 cups chocolate chips (I used semi-sweet, to knock down the sweetness level a bit)
  • 2 tbsp vegetable shortening


  1. Line a baking sheet with wax paper and set aside.
  2. In a medium saucepan combine the peanut butter, butter, and brown sugar over medium heat. Heat until everything is melted together and it starts to get bubbly, stirring pretty consistently throughout the melting process. Remove from heat.
  3. Add the powdered sugar to the peanut butter mixture about 1/4 cup at a time. I used a whisk to mix it all together because it did a better job of breaking up the powdered sugar and making it nice and smooth. I switched to a wooden spoon when it became much thicker and harder to mix. Cool to room temperature; pop it in the fridge if you want it to cool faster.
  4. Using a spoon or your hands, scoop out the peanut butter mixture and shape into egg shapes. Put the “eggs” on the baking sheet and place in the refrigerator or freezer until they’re set.
  5. In a large, microwave-safe bowl, melt the chocolate chips and shortening on 50% power for 30 second increments, stirring as needed, until completed melted. Change out the wax paper on the baking sheet. Dip the peanut butter eggs in the chocolate, flipping them with a fork and letting the excess chocolate drip off before placing them back on the baking sheet and into the refrigerator/freezer.

I like to keep these in the freezer because I like the taste/texture of them frozen, but you can keep them in the refrigerator if you’d like. These are very sweet/rich, so it might be a good idea to eat them with a glass of milk (dairy or not).

Source: Adapted from Brown Eyed Baker


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