Reviewed: Apr. 18, 2012

Yummy! I made them first per the recipe, but next time I will try cutting back on the sugar, as I think they don't need quite this much.

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Reviewer:

jvshaw

Reviewed: Apr. 11, 2012

I doubled this recipe and got about 36 eggs. I used a deviled egg tray to get the shape and freeze before coating with chocolate. Excellent recipe!

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

Reviewed: Apr. 9, 2012

Good and creamy but very sweet. Good, simple recipe, but I personally probably wouldn't go through the trouble for these. I'm usually all for homemade stuff, but these just weren't good enough for the effort for me

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Reviewer:

heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

Reviewed: Apr. 9, 2012

Pretty good! The peanut butter to chocolate ratio is not equal! I would do smaller sizes next time. Also, the dipping is a pain because the peanut butter doesn't stick together well enough! I tried all sorts of ways to get this to work, but it definitely wasn't easy!

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Reviewer:

ericksonpad

Reviewed: Apr. 8, 2012

I'm only giving this recipe two stars because my sister, who is a sugar maniac, seemed to enjoy these. To me it tasted like sugar with a mild peanut flavour. Way too sweet.

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Reviewer:

kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

Reviewed: Apr. 8, 2012

Very Dry even after adding more milk than it called for. Had very little peanut butter taste after adding that much powdered sugar. I was able to fix it up but would not recommend this recipe to anyone!

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Reviewer:

heather

Cooking Level: Expert

Living In: Wahiawa, Hawaii, USA

Reviewed: Apr. 7, 2012

I couldn't find my mom's recipe to make my normal eggs so when I saw this recipe I thought well it has all the same ingredients. Boy was this a big mistake. I used my digital kitchen scale to masure the ingredients. Way to much sugar. It wouldn't stick together let alone form eggs. I will never use this again. When I find my mom's recipe that was handed down from my grandmother I will share. As for this recipe I wanted my eggs to taste like peanut butter not sugar.

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Reviewer:

AngieO

Reviewed: Apr. 4, 2012

Great recipe. I cut back on the powdered sugar. They were plenty sweet enough without it. I shaped small eggs using a teaspoon. After dipping them in the chocolate I sprinkled colored spring mix sequins on them. Made the decorating easy. I ran out of dipping chocolate so next time I'll use more. I'd like to try milk chocolate next time, too, as I'm more of a milk chocolate person.

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Reviewer:

Lori

Reviewed: Apr. 4, 2012

WAY TOO SWEET!! After reading other reviews, I cut the sugar in half and doubled the amount of peanut butter. The mixture turned out to be very easy to mold/handle but after adding the chocolate it was overwhelmingly sweet!

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Reviewer:

ekonopka

Reviewed: Apr. 4, 2012

Very delicious & absolutely adorable. Changes included: 1) subbed crunchy peanut butter for smooth 2) added canola oil (in addition to shortening) to melted chocolate because it was difficult to get smooth, even after stirring with a wire wisk for a long time 3) made 1.5 times the melted chocolate b/c it hardens quickly. Used half of a plastic Easter egg that opens lengthwise to form the eggs, then placed them in melted chocolate by sliding a fork under the flat bottom to pick them up. Great treat for the holidays...enjoy!

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