Reviewed: Apr. 13, 2009

My daughter and I made these for an Easter dessert this year and, what a hit! I doubled the recipe and gave some away as gifts--everyone raved. We used the toppings suggested and, also used toffee crunch, crushed cashews, and mini chocolate chips. All who tried said that they could definatley pass as store-bought. This recipe has definatley become one of our "Easter traditions" from this point on!

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Missi

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Reviewed: Apr. 13, 2009

I made this recipe according to the recipe and they turned out great. My only complaint was that they were difficult to form because of how dry they turned out. I made another batch with a few modifications. I added an extra cup of peanut butter and enough milk to bring the mixture to the desired thickness. I also added a Tbls. of vanilla. The extra peanut butter and milk made creamy peanut butter eggs, everyone at work raved about these!

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amberstar

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Apr. 13, 2009

These are really cute, and tasted pretty good, but I felt that they were a little to sweet, and not quite peanut butter-y enough. I used ambrosia chocolate coating to dip them in. The chocolate hardened very quickly on the frozen balls. I decorated the eggs with little royal icing flowers/leaves. They looked adorable and were enjoyed by my family. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 13, 2009

What a Easter Hit! Everyone raved about these and gobbled them up in a hurry! And they wanted the recipe and asked me to bring more on the next holiday too! The only things i changed (based on the other reviews) is that I used 1/2 the sugar in PB mix, and i used bittersweet chocolate for dipping. They were creamy (not crumbly) and still really sweet too! I drizzled white chocolate on top and pink or yellow sprinkles for a little Easter dazzle. Put them in colored cupcake papers and they are even cuter and easy to hand out! I recommend using good quality chocolate and peanut butter for these... It makes all the difference in the taste and texture! SEE MY PHOTO!

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The~blooming~cook

Cooking Level: Intermediate

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 13, 2009

These were amazing! So rich, I could only eat half of one. I only got 12 eggs out of this recipe, however, I felt that I did make my eggs a little on the bigger side. I put dollops of the PB mixture onto wax paper and shaped them while they were lying flat...I found this was easier to get the desired shape. Put them in the freezer overnight, then dipped them in the chocolate and put them back in the freezer for about an hour. (A word to first-timers like myself: the shortening is necessary to get a smooth finish.) Then I decided to melt some white almond bark and color it different pastel shades, and I streaked the colors across the eggs to make a pretty design. I did have a little trouble with the almond bark design breaking off the eggs after hardening. Don't know how to fix that other than just handling them delicately.

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falon_17

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Reviewed: Apr. 13, 2009

These were really good! I added a tsp. of vanilla to the peanut butter mixture like another reviewer suggested. I also used the milk chocolate wafers from our local "Hobby Lobby" craft store to melt & dip the eggs in. I used the white mint wafers (tasted like andies mints) to write with. Everyone loved them and thought we ordered them from a bakery. This was easy, fun and now an Easter tradition in our family.

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Apr. 12, 2009

Delish! I decorated them like Easter Eggs. Thought I made WAY too many, but they all went!! Will make again for sure!

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kristen203

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

I agree w/ others that it's too sweet. i put a whole jar of creamy natural PB in and it was perfect. very "peanut buttery", not overly sweet. I also decorated the tops by drizzling melted white chocolate chips over the tops. You can color the white chocolate w/ pretty spring green or pink by adding a touch of red or green food coloring to the white chocolate!

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Pooku

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Reviewed: Apr. 12, 2009

I reduced the sugar to 1 1/2 cup and used crunchy PB. I used salted butter. I did not add the milk, but increased the PB by about 2 or 3 tablespoons since it was crunchy. This made a nice dough. I recommend tasteing before adding more sugar since "too sweet" or "not sweet enough" is a personal thing. For the coating, I used a combination of semi sweet and milk chocolate chips w/ a little bit of butter flavored shortening. I put them in the freezer to set and to keep. These were a huge hit at a family get together for Easter. This recipe is a keeper. I will definately make these again next year. My girls (7 & 9) had fun molding the peanut butter into egg shapes.

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Messy Mom

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Reviewed: Apr. 12, 2009

WOW!!! I made the eggs a little bitter than it said. Everyone loves the eggs. It was not hard to make.

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Learning 2 cook

Cooking Level: Intermediate

Home Town: Marble Falls, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Apr. 12, 2009

I halved this recipe & not sure if that was where the problem was, but many things did not work out for me... I added the sugar gradually, thank goodness b/c halfway through the sugar, the mixture turned very crumbly & when I tasted it, it was good but almost too sweet &I knew I couldn't add any more. It was still sticky enough to roll into eggs but just barely. I used semisweet chips & they did not melt well- unfortunately I did not have shortening & subbed butter b/c I thought that would smooth it out but I added nearly 3 tbsp (to only 4 oz choc) and it still was not smooth or 'dippable', so I ended up having to smear it onto my eggs w/ a mini spatula & my hands. They were not pretty at all, good thing it was just for me & my husband. But, they did taste good when all was said & done. Next time, I'd cut down on sugar and use the chocolate that is made for candy making.

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Lisa W

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Reviewed: Apr. 12, 2009

I changed the chocolate to milk chocolate that you buy in bulk for the purpose of melting. I added less than a tablespoon of shortening to the chocolate, melted it in the microwave and the results were fabulous!!! I will definitely make these again. I'm already thinking of the next holiday I can adapt these for.

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Anne

Cooking Level: Expert

Home Town: Old Bridge, New Jersey, USA

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Reviewed: Apr. 12, 2009

These are so good! and very easy to make. i decorated mine with these cute easter egg sprinkles that i got at walgreens. My whole family loves them!

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Sloan

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 12, 2009

I reduced the sugar and increased the peanut butter, but later played with the quantities to get the right texture for molding into egg shapes, so I'll take a wild guess and say 1 3/4 c sugar and 1 1/2 cups peanut butter. I used both melted milk and semi-sweet chocolate, dipping the eggs in one and drizzling with the other. The flavor is good, not like a peanut butter cup - a bit lighter inside - but I would have liked the recipes that add crisped rice cereal to the peanut butter mix, or perhaps even using the graham cracker crumb/peanut butter mix from the peanut butter bars recipes on this site. I think that would have made these better. Still, easy to shape, and once you get the hang of it, easy to dip without wasting too much chocolate! (I would coat the bottom with chocolate, place on a fork and pour/spread chocolate over the rest with a spoon).

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 12, 2009

Tastes even better than Reese's! Definitely should have made a little smaller, but a huge hit.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

These were perfect. However, I did simplify the chocolate coating part by melting the chocolate and a tablespoon of Crisco in the microwave. Once that was melted, I just dipped the eggs in that. It saved me from having to mess with a double boiler, which I don't even have. They cooled very quickly, so be sure to put whatever toppings you want (I used sprinkles) on them right away. I will be making these again next Easter!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Apr. 11, 2009

They need to be renamed buckeye eggs! Taste just like the buckeyes! I packed the peanut butter in a wilton egg shaped silicon pan, popped them out, froze them on a wax paper cookie sheet for at least one hour (mine were 4 inches long, and 1/12 inch high) To make 12 I doubled the recipe. I decorated the tops of them with wilton colorful sprinkles while the chocolate was still very warm, so they would stick. Can't wait to show them off on Easter as part of my edible centerpiece with my flower cupcakes and mini bunny cakes! Thanks!

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Jen28

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Reviewed: Apr. 11, 2009

oh i was so sadly disappointed with this recipe, especially considering its high rating! i might be a novice candy maker but i consider myself a pretty accomplished baker so this shouldn't have been too much of a stretch... but the dough needed more milk, it was far too crumbly and wouldn't hold the egg shape as written. i had to add significantly more shortening to the chocolate to get it thin enough to dip the eggs, and i still had to sort of just roll them in it, it never became liquid enough to just dip. when i stuck the fork in the frozen eggs they still fell apart despite having added extra milk to hold them together. and now that they're done the consistency is like peanut butter flavored powdered sugar! not enough pb, too much confectioners sugar..... overall just not what i was hoping for.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Apr. 11, 2009

These are pretty much amazing. I added some cream cheese to the mixture... it's great.

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ketchup63

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

This was my first time making these and I must say I LOVED the peanut butter mixture, it reminds me of the peanut butter in a Reese's cup! I even used little cookie cutter for different shapes, I will be using this recipe over and over. Thanks for posting it!

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