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Three crunchy peanut butter eggs coated in chocolate are cut in half and arranged in a white cupcake liner, with more whole eggs in paper liners and a dish visible in the background.
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Crunchy Peanut Butter Eggs

These crunchy peanut butter eggs are a simple homemade treat that easily outshines store bought candy.
Prep Time50 minutes
Chill Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 14 Servings
Calories: 174kcal
Author: Laura

Ingredients

  • 1/2 cup smooth peanut butter
  • 2/3 cup graham cracker crumbs finely crushed about 6 crackers
  • 1 tbsp butter
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 8 oz chocolate chips about 1 1/4 c or use baking chocolate or almond bark

Instructions

  • If needed crush graham crackers into fine crumbs using a food processor or sealed bag
    Ground crumbs and crunchy peanut butter eggs in a food processor with a metal blade attachment, showing a coarse, sandy texture.
  • In a small saucepan over low heat melt the peanut butter and butter together
    Crunchy peanut butter eggs, granulated sugar, and a slice of butter arranged side by side on a gray surface.
  • Add the graham cracker crumbs sugar and salt and stir to combine
    Crushed graham crackers being mixed into a creamy brown batter with crunchy peanut butter eggs using a spatula inside a light-colored mixing bowl.
  • Use a spoon to shape the mixture into 12 to 14 egg shapes
    Spoon holding a scoop of crunchy peanut butter cookie dough above a mixing bowl, with a spatula resting on the side—perfect for making delicious peanut butter eggs.
  • Place on a lined baking sheet and adjust shape as needed
    Several oval-shaped, brown cookies—reminiscent of crunchy peanut butter eggs—are arranged on a sheet of aluminum foil.
  • Freeze until solid for several hours
  • Prepare a double boiler using a saucepan with a heatproof bowl over medium heat
    A close-up of melted chocolate being stirred in a glass bowl with a spoon, perfect for making crunchy peanut butter eggs.
  • Add the chocolate chips and stir until melted and smooth
  • Remove from heat once fully melted
  • Place a few frozen eggs onto a second lined baking sheet
  • Dip each egg into the melted chocolate using a fork
    A spoon with a dollop of crunchy peanut butter rests in a bowl coated with melted chocolate, perfect for making peanut butter eggs.
  • Turn to coat fully and lift allowing excess chocolate to drip off
    A metal fork holds a crunchy peanut butter egg coated with chocolate over a bowl of melted chocolate, with smears on the sides.
  • Place onto the lined sheet
    Two oval-shaped crunchy peanut butter eggs coated in melted chocolate rest on a sheet of foil, with excess chocolate dripping downward.
  • Repeat in batches until all eggs are coated
    A close-up of a metal spoon coated in melted chocolate, with crunchy peanut butter eggs and more melted chocolate visible in the bowl underneath.
  • Refrigerate until the chocolate is set
    Four oval-shaped pieces of crunchy peanut butter eggs, coated in chocolate, are arranged in a vertical line on a sheet of foil.
  • Store in the fridge until ready to serve
    Crunchy peanut butter eggs coated in chocolate are arranged in paper liners on a cooling rack and inside a white pan, with white towels surrounding them.

Video

Notes

  • Make sure all tools are dry when melting chocolate to prevent seizing
  • Work in small batches to keep the eggs firm while dipping Store in an airtight container with parchment between layers

Nutrition

Serving: 1 Serving | Calories: 174kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg