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4.67 from 3 votes

Peanut Butter Eggs with Dark Chocolate

Adapted from Michelle of the Brown Eyed Baker.
Servings: 24


  • 2 cups creamy peanut butter
  • 1 stick  unsalted butter
  • 1/2  cup light brown sugar
  • 2 cups powdered sugar
  • 10 ounce bag Ghiradelli bittersweet chips you can use milk chocolate or semi-sweet as desired


  • Line baking sheet with parchment paper.
  • Heat peanut butter, brown sugar and butter in saucepan until it bubbles. Turn off
  • Add confectioner's sugar a little at a time. Stir until smooth. Refrigerate for 15 minutes.
  • Roll into balls (about 30 grams each) and then shape into oval eggs.
  • Freeze eggs for 15 minutes.
  • 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.
  • Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
  • 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.