White Chocolate Dipped Peanut Butter Eggs

If you like Peanut Butter Balls or Peanut Butter Cups, you’ll love these! Make a few peanut butter eggs and put them in your Easter Basket this year. Nothing better than homemade chocolate Easter eggs. White Chocolate Dipped Peanut Butter Eggs are made the same way that I make my peanut butter balls at Christmas with one exception. They’re dipped in melted white chocolate and decorated with Easter sprinkles.

Peanut Butter Balls

Peanut butter Easter eggs and Christmas peanut butter balls is actually the same recipe. Instead of being formed or rolled into balls the mixture is formed into egg shapes and chilled. The chilled “eggs” are placed on a wire rack set over waxed paper. White chocolate is melted with a small amount of shortening and spooned over the “eggs.” Top the eggs with your favorite sprinkles.

Topped with Cows

My grandson, who helped me make our peanut butter eggs this year, insisted that we top our white chocolate peanut butter eggs with cow shaped sprinkles. Cows in brown, white and black. Since it’s nearly impossible to find sprinkles in the area where I live (for some unknown reason) I either order mine on Amazon or when I visit my kids in the “city” I head to the bulk food store and stock-up. I must admit, I have a rather large collection of sprinkles! The bulk food store is located in Greenville WI. Bulk Priced Food Shoppe

Peanut Butter Eggs Dipped in White Chocolate  

If you like peanut butter balls or peanut butter cups, you will love peanut butter eggs,
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  • 1/2 cup butter, softened
  • 2 1/3 cups confectioners' sugar
  • 1 cup graham cracker crumbs
  • 1 cup creamy or chunky peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups white chocolate chips
  • 1 tablespoon shortening
  • sprinkles of your choice


  • In a large bowl, cream butter. Gradually add the confectioners' sugar, graham cracker crumbs, peanut butter and vanilla. Shape into 16 to 20 eggs. Place on waxed paper or foil lined baking sheet. Refrigerate for 30 minutes or up to 2 hours.
  • In a microwave, melt the white chocolate chips and shortening; stir until smooth.
  • Dip the eggs in the melted chocolate. Place on wire rack, allow excess chocolate to drip off. Decorate with sprinkles. Return the eggs to waxed or foil lined baking sheet and chill until set.
  • Store in an airtight container in the refrigerator


Serving: 1g, Calories: 647kcal, Carbohydrates: 74g, Protein: 11g, Fat: 36g, Saturated Fat: 16g, Cholesterol: 38mg, Sodium: 376mg, Potassium: 331mg, Fiber: 2g, Sugar: 60g, Vitamin A: 365IU, Vitamin C: 0.2mg, Calcium: 90mg, Iron: 1.1mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines