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SideChef
Recipes
Peanut Butter Easter Eggs
Recipe

7 INGREDIENTS • 6 STEPS • 45MINS

Peanut Butter Easter Eggs

4.5
2 ratings
A perfect snack-sized chocolate bite that is sure to become an Easter time family favorite. Cooking wax is the key to really shiny little morsels!
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
A perfect snack-sized chocolate bite that is sure to become an Easter time family favorite. Cooking wax is the key to really shiny little morsels!
45MINS
Total Time
$0.70
Cost Per Serving
Ingredients
Servings
12
US / Metric
Margarine
1/2 cup
Margarine, softened
Butter
1/2 cup
Butter, softened
Peanut Butter
2 cups
Peanut Butter
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Marshmallow
1 cup
Marshmallow
Cooking Wax
1/3 cup
Cooking Wax
Nutrition Per Serving
VIEW ALL
Calories
874
Fat
59.1 g
Protein
14.8 g
Carbs
77.5 g
Add to plan
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Peanut Butter Easter Eggs
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
Whip Margarine (1/2 cup) and Butter (1/2 cup) in a large bowl. Mix in Peanut Butter (2 cups) and Powdered Confectioners Sugar (4 cups) until well combined. Mix in Marshmallow (1 cup).
step 1 Whip Margarine (1/2 cup) and Butter (1/2 cup) in a large bowl. Mix in Peanut Butter (2 cups) and Powdered Confectioners Sugar (4 cups) until well combined. Mix in Marshmallow (1 cup).
step 2
Place batter in freezer until firm and easy to form into balls, about 10-15min.
step 3
Remove batter from freezer. Spoon out 1-2tbsp of batter at a time. Shape each into oval egg-shaped balls. Line a cookie baking sheet with wax paper and place eggs on the sheet.
step 4
Place the sheet of eggs in the freezer to chill, another 10-15min.
step 5
Meanwhile melt Milk Chocolate Chips (2 1/4 cups) and Cooking Wax (1/3 cup) using a stove-top double boiler on a low simmer.
step 6
Remove eggs from the freezer. Drop each egg into the melted chocolate and toss between two forks until coated. Place eggs back onto baking sheet once coated. Refrigerate eggs until ready to serve. If you don't like to eat them cold, just let sit out for 30-60 minutes so they return to room temperature. Enjoy!
step 6 Remove eggs from the freezer. Drop each egg into the melted chocolate and toss between two forks until coated. Place eggs back onto baking sheet once coated. Refrigerate eggs until ready to serve. If you don't like to eat them cold, just let sit out for 30-60 minutes so they return to room temperature. Enjoy!
Tags
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American
Gluten-Free
Shellfish-Free
Kid-Friendly
Easter
Dessert
Spring
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