Reviewed: Apr. 11, 2009

Wow! Incredible recipe. These peanut butter eggs taste like Reese's Peanut Butter cups, but 100 times better and without the preservatives. I only gave it 5 stars though, because using the recipe spot on did NOT work for me. This was the first time ever that I've had to deviate from a baking recipe; I find that following directions to a T has always given me the best outcomes. Not this time, though, but no worries! I found, like a few reviewers, that the filling was extremely dry. I added about one extra tablespoon of milk and maybe about 1/4 cup more peanut butter. That was perfect! Also, I made a bunch of little eggs instead of two big ones, so I had to use a bit more chocolate. I used about 16 oz of Ghirardelli, but I did have some left over. Probably 14 ounces or so would have worked. Overall though, hubby and I are VERY pleased! Thanks for sharing this recipe!

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Nicole

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Reviewed: Apr. 11, 2009

These are too cute! So easy to make, and pretty quick if you make them small. I did reduce sugar by 1/2 cup, added 1 tsp milk and 1/2 cup Jiff pb. JUst like the consistency better. Did use 1/2 Bakers semi-sweet squares and 1/2 Nestle chocolate chips. It made around 30 small eggs. They look beautiful, and my husband can't stop eating them! Thank you!

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Mommyof1

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Reviewed: Apr. 11, 2009

I did what someone else wrote in, and I used 1/2 cup less of powdered sugar. I also, put in 1 tsp of vanilla extract to the mixture. This was easy to make, and everyone loved it!

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thespiceman

Cooking Level: Intermediate

Home Town: Joppatowne, Maryland, USA

Living In: Abingdon, Maryland, USA

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Reviewed: Apr. 10, 2009

These eggs are just like the Easter eggs my MOM used to make yummmmo. Sandy from NJ

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SANDARRELL

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Reviewed: Apr. 10, 2009

This were good they didnt quite stay togheter it could of been my technique but i oiled the rack before setting them down to cool and the still cracked a little bit it was good though/

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gladis

Cooking Level: Expert

Home Town: Rowlett, Texas, USA

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Reviewed: Apr. 10, 2009

This recipe was exactly what I was looking for! It was so easy but I did add an additional 1/2 cup peanut butter. I also added a pinch of salt as my peanut butter was sugar/salt free. They are delicious and the perfect addition to our Easter table.

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Juniper20

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

Even after micing the dry ingredients the peanut butter mixture has an unstirred powdered sugar taste. The kids will eat them but this was not the finest of holiday recipes. We added rice cripses and I think that helpped to salvage the recipe but not by much.

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tarmstrong

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Reviewed: Apr. 10, 2009

This recipe was wonderful! I'm an American currently living in the UK and it was quite helpful that the recipe having the conversion chart right there! (I miss my sticks of butter! lol) Instead of shaping the peanut butter mixture into eggs, which I found nearly impossible, I shaped them into balls and decorated them with brightly colored sprinkles. Hope these will be a big hit at dinner this weekend, I know I've already eaten 3!

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sheepishjaina

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Reviewed: Apr. 10, 2009

This was really good, and really easy!!! I changed it a bit though...I used less sugar (I only had half a bag...) and added about half a cup shredded unsweetned coconut. It turned out amazing!!!! Thanks:)

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P.A.Guerin

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

Alot of the good reviews had altered the recipe so I intentended to follow the recipe exactly and see how it was. After mixing in half of the confect sugar I had a taste the mix was super- like Pb.cups, I continued to add sugar untill it was crumbly and difficult to mix (I had added milk too) had a taste and with over half cup sugar still to add it was too sweet! I stopped adding sugar there. The crumbly mixture did hold together fine tho. I made perfect teaspoon size eggs and got a little over 30 eggs. I didn't have shortning + read someone had used butter instead- my chocolate turned to fudge! Fortunately I had extra chocolate handy and used that melted without shortning to cover my lil eggies decorated them with white chocolate and dustings of cocoa powder and confec sugar - I brought them to an easter lunch, everyone was very impressed with the look of them and some said they tasted really good. I look forward to making them again in different shapes and with much less sugar.

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racincake

Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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Reviewed: Apr. 8, 2009

I did what one reviewer suggested and added extra stuff. I found that this recipe is amazing by itself, but does great with everything but the Rice Krispy addition. They became chewy and tough after sitting overnight and are best left out in my opinion. I did, however, welcome the addition of the vanilla and crunchy peanut butter. In fact, next time I make these I'll either use all creamy or all crunchy. This is a great basic recipe that I hope to use every year with my son.

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Laura

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

These are sooo good. Very easy to make. The texture is crumbly, but it does hold together well. I let mine chill for about an hour before I started dunking. I might have to make some more before Easter, my bag there in keeps shrinking. Hum! courious?

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 7, 2009

I make these several times a year. This is by far the best peanut butter egg recipe. I temper milk chocolate and dip them into that. I usually pipe on some white chocolate across the tops for decoration when I am finished. I HIGHLY recommend this wonderful recipe!!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 7, 2009

I live in Korea with a homestay family and the kids LOVED this explosion of sugar and taste! Nothing like straight Western sugar-coma to help them out!^^ I added vanilla and made about half of them white chocolate eggs. Instead of shortening (which doesn't exist here) I used simple butter and it was fine.

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amberness

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Reviewed: Apr. 6, 2009

Um, umm, ummm! The peanut butter filling is SO creamy and awesome tasting! I followed this recipe exactly and got about 2 1/2 dozen little eggs out of it. Perfect, easy recipe for this non-baker mom.

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mkubitski

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Super fabulous. I used a combination of splenda and regular sugar instead, and it still came out fabulous :)

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Sapphire

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Reviewed: Mar. 24, 2009

I followed this recipe based on the reviews of 4-5 stars without actually reading the reviews. After I made the eggs that turned out VERY dry and too sweet, I revisited the reviews to make sure I wasn't imaging that this recipe had received such high reviews. I found that the majority of the 4 and 5 star reviews mention having to alter the recipe in some way to make up for the sweetness and dryness! So, if you're thinking about making this recipe, please take the time to actually read the reviews and follow everyone's advice about adding more peanut butter or less sugar. Unfortunately, I assumed that 4 or 5 stars meant that the recipe was a winner.

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poochie

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Reviewed: Mar. 17, 2009

These are very good and SUPER easy to make, i added 1/2 extra tbsp of milk though, thought they needed it. I used chocolate confectionary wafers instead of chocolate squares. Wafers are already tempered so your chocolate won't melt once your eggs are dipped.

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Jan. 30, 2009

These are just like Reese's PB cups! I made mine heart-shaped and dipped them in almond bark. I suppose they could be made into any shape you please. We used cookie cutters, but the mixture was just the right consistency that you could mold or model them however you choose. I have silicone molds I think I'll try next time. I also think you could use them for 3-D creations, like a standing snowman or jack-o-lantern. This is definitely a recipe I'll drag out at nearly every holiday. Thanks!

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Teresa E.

Cooking Level: Intermediate

Living In: Lees Summit, Missouri, USA

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Reviewed: Jan. 23, 2009

I took these to work at the University of Michigan, where I DID NOT call them 'buckeyes'. Everyone loved them.

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Big Nate MI

Cooking Level: Intermediate

Home Town: Grand Ledge, Michigan, USA

Living In: Lincoln Park, Michigan, USA

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