Peanut Butter Eggs with Dark Chocolate
Adapted from Michelle of the Brown Eyed Baker.
Recipe type: Dessert
Serves: 24
  • 2 cups creamy peanut butter
  • 1 stick¬† unsalted butter
  • ½¬† cup light brown sugar
  • 2 cups powdered sugar
  • 10 ounce bag Ghiradelli bittersweet chips (you can use milk chocolate or semi-sweet as desired)
  1. Line baking sheet with parchment paper.
  2. Heat peanut butter, brown sugar and butter in saucepan until it bubbles. Turn off
  3. Add confectioner's sugar a little at a time. Stir until smooth. Refrigerate for 15 minutes.
  4. Roll into balls (about 30 grams each) and then shape into oval eggs.
  5. Freeze eggs for 15 minutes.
  6. Melt Chocolate in bowl over a double boiler or use my method of placing water in large frying pan and placing bowl inside. Be careful not to get any water in the chocolate. This takes about 5 minutes.
  7. Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
  8. Refrigerate for 15 minutes to set.
I made a double batch. You can cut recipe in half. Brown Eyed Baker has a different technique for the chocolate, adding shortening.
Recipe by Spinach Tiger at