Chocolate Covered Peanut Butter Eggs

Chocolate Covered Peanut Butter Eggs



  1. Melt butter and dissolve white/raw sugar and water in medium sauce pan.
  2. Add peanut butter and 1 cup powdered sugar and heat, stirring often, until bubbly.
  3. Take pan off heat and mix in remaining powdered sugar.
  4. Cool mixture in refrigerator until solid, at least 1 hour.
  5. Shape peanut butter mixture into 1 – 2 inch balls, then shape into egg shape.
  6. Freeze on wax or parchment paper for at least 30 minutes. (Don’t skip this step as the chocolate doesn’t harden as quickly or beautifully on the eggs without it.)
  7. Melt chocolate. Dip eggs into chocolate, coating thoroughly, then set on a cookie rack that has been placed on a cookie sheet or paper to catch the drips.
  8. Serve and enjoy!


Made 27 1-2 inch Chocolate Covered Peanut Butter Eggs or 24 1-2 inch with 1 3 inch egg.