Family Rural Lifestyle Peanut butter Easter eggs These treats are easy to make, and they're more beautiful and more delicious than the store-bought variety! By Successful Farming Staff Successful Farming Staff The content on Agriculture.com is by created by trained journalists who have become subject-matter experts in their fields. You may see some content using the byline "Successful Farming Staff." The content is primarily from information or a press release provided by other entities – such as the USDA, a university, or agricultural company. The press release has been vetted and reviewed by a staff editor. The content is edited and changed to reflect the voice and style of Successful Farming. Successful Farming's Editorial Guidelines Published on March 30, 2022 Close Ingredients 3 cups powdered sugar 1 cup creamy peanut butter 1/4 cup butter, melted 2 to 3 tablespoons milk 1 (12-ounce) package semisweet chocolate chips 1 tablespoon shortening READ MORE: 5 treats for your Easter dessert table Directions Stir together powdered sugar, peanut butter, and melted butter in a large bowl until well combined, adding milk as needed to keep moist. Shape mixture into 16 eggs (you can halve the mixture to make 2 large eggs). Arrange eggs on a wax paper-lined baking sheet. Freeze, covered, about 1 hour. Meanwhile, put chocolate and shortening in a heatproof bowl or pan set over a saucepan of simmering water (bowl should not touch water). Stir until melted and smooth. Using a long-tined fork, dip each egg in chocolate mixture to coat, then return to baking sheet. Chill, uncovered, until chocolate is set, about 10 minutes. Decorate as desired. (Eggs keep up to 1 week, chilled in an airtight container.) Makes 16 eggs. Tip: Use a deviled egg tray to quickly form the eggs. Nutrition Facts (per serving): 319 cal., 18.3 g total fat, total (7.5 g sat. fat), 40 g carb., 95 mg sodium, 2.1 g fiber, 35 g sugar, 4.5 g pro. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit