Why is that peanut butter eggs taste so much better than regular ol’ peanut butter cups? Better peanut butter to chocolate ratio, perhaps? Whatever the reason, I know I always looked forward to finding peanut butter eggs in my Easter basket every year. Much better than boring jelly beans…blech.
I’ve had a homemade version of these eggs saved for a few years now, and finally got around to trying them. Not only are they super tasty, they are fun to make, and could be fun for kids to decorate. I used some sprinkles to dress them up, but you could use chopped nuts, drizzle white chocolate over them, or even sprinkle crushed oreos on top! Get crazy with your peanut butter eggs.
Serve them on a platter for Easter dessert, or wrap them up in cellophane bags and tuck into Easter baskets.
- 1 cup butter, melted
- 2¼ cups graham cracker crumbs
- 2 cups powdered sugar
- 1¼ cup creamy peanut butter
- 12 oz. milk chocolate candy wafers
- in a medium bowl combine the butter, graham cracker crumbs, powdered sugar and peanut butter, then refrigerate the mixture for 1 hour.
- Once the mixture has hardened, take 2 tablespoons of the mixture and form into an egg shape. Place on a wax-paper lined baking sheet, then freeze for 30 minutes.
- Melt the chocolate in a medium bowl, then dip the eggs into the chocolate, then place back on the cookie sheet. After you dip each egg, top with sprinkles. (The chocolate will set quickly since the peanut butter is cold, so you'll want to put the sprinkles right away.)
- Return to the fridge to set for another 30 minutes.
Source: Real Housemoms