Peanut Butter Chocolate Easter Eggs
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • 3/4 cup creamy peanut butter
  • 1/2 cup vegan butter sticks, softened (such as Earth Balance)
  • 1/2 teaspoon pure vanilla extract
  • 2 1/3 cups confectioners' sugar
  • 1 cup graham cracker crumbs (such as Nabisco Original Graham Crackers)
  • 1 1/2 cups (12 ounces) dairy-free semi-sweet or dark chocolate, chopped
  • 8 small plastic Easter eggs, to mold (optional)
  • 2 tablespoons vegetable shortening
Chocolate Garnish (optional)
  • 1/2 cup non-dairy white chocolate chips or white bark
  • 1 teaspoon vegetable shortening
  1. Line a baking sheet wtih waxed paper; set aside.
  2. With an electric mixer, beat together peanut butter, butter, and vanilla until smooth and creamy. Gradually add in confectioners' sugar and graham cracker crumbs and continue beating until well combined. If it seems too wet to handle, add more graham cracker crumbs; if it seems too dry, add more peanut butter.
  3. Open up plastic Easter eggs, spray inside of molds with cooking spray, press filling into egg mold, turn over on prepared baking sheet. Place in freezer for 20-30 minutes or until firm. When ready, tap on cookie sheet and they'll fall right out; beautifully shaped like half an egg!
  4. Meanwhile, melt chocolate and shortening in the microwave in 30-second increments; stirring in between until smooth. (Do not over cook or chocolate will harden and be useless.)
  5. Remove "eggs" from freezer one at a time; keeping the others in the freezer until ready to dip. Using a large fork, place peanut butter egg on fork, dip into chocolate until completely covered, and allow excess to drip off. Transfer back to prepared baking sheet. Repeat until all eggs are covered; re-warming chocolate as needed..
Chocolate Garnish
  1. In a microwave-safe bowl, add white chocolate chips and shortening. Microwave on high in 20 second increments; stirring in between until smooth. Do not overcook or chocolate will burn and harden and be useless.
  2. Using a fork, dip fork tongs into chocolate and quickly drizzle over chocolate peanut butter eggs.
  3. Place eggs in refrigerator until set. Keep refrigerated.
Nutrition Information
Serving size: 1 egg Calories: 279 Fat: 16.7g Saturated fat: 5.2g Trans fat: 0.0g Carbs: 31.7g Sugar: 25.3g Sodium: 157mg Fiber: 1.1g Protein: 4.1g Cholesterol: 0mg
Recipe by Bakerette at