Peanut Butter Chocolate Easter Eggs

What says Easter more than chocolate? And what pairs with chocolate better than peanut butter? A few years ago, I found this recipe in the Country Woman magazine and couldn’t resist giving it a try. I was not disappointed. What a tasty, delightful treat these Peanut Butter Chocolate Easter Eggs proved to be. This is a great recipe to use with children. They will have a lot of fun decorating the finished product. These are the perfect Easter eggs since you get to “paint” them and eat them, too!

peanut butter chocolate easter eggs


  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups confectioners’ sugar
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening
  • Confectioners’ sugar icing, optional


In a large bowl, beat peanut butter, butter, and vanilla until well blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs;  place on wax paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off..

Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.

Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup.
*I used gel food colouring tubes that I purchased at my local grocery store.
peanut butter chocolate easter eggs

The other fun thing I enjoyed about this recipe, was the chance to share with others. I enjoyed giving these away as gifts to elderly family members. No one is too old for a little Easter chocolate!

Happy baking and until next Saturday, God Bless,


My Favourite Cookie Recipes

Do you love cookies as much as I do? I’ve often called myself the “Cookie Monster” because when there are cookies around, I’m sure to indulge! There is just something about a cookie that I can’t resist, and I assume that many of you have the same problem. So today I am sharing two of my favourite cookie recipes.

When our Harrowsmith Country Life magazine arrived in February 2009, my family couldn’t wait to try this chocolate chip cookie recipe. Both my mother and I have baked this on different occasions. Once we served them at a church fellowship and received raving reviews.

The Best Ever Chocolate Chip Cookies

2 cups large-flake rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1 cup butter, at room temperature
1 cup brown sugar, lightly packed
1/4 cup white sugar
2 tablespoons corn syrup
2 eggs
2 teaspoons vanilla extract
4 oz milk chocolate, grated (113 g)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans, lightly toasted

Preheat oven to 350F (180C). Lightly oil two baking sheets, or line with baking parchment.

Place oats in the bowl of a food processor and whirl until very fine.

In a large bowl, combine oats, flour, baking powder, baking soda and salt. Stir in coconut. Set aside.

Using an electric mixer, beat butter until light and fluffy. Beat in brown sugar, white sugar and corn syrup until well mixed and fluffy. Add eggs, one at a time, then add vanilla. Using a wooden spoon, stir in flour mixture and grated chocolate. Add chocolate chips and pecans; stir until well combined.

Roll dough into 28 balls; place each on a baking sheet, then flatten to 1 inch thick, leaving lots of space between each cookie. Bake until just golden brown around on the edges, 9 to 12 minutes. Remove from the oven and let cool on racks. Yields: 28 large cookies.

Another of my favourite cookie recipes comes from a Country Woman magazine that my mother received in March/April 2001. I can truly say that whenever I make these, they don’t stay around for long!

Chocolate Cappuccino Cookies

chocolate cappucion cookies
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup plus 1 tablespoon sugar, divided
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons corn syrup
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 baking cocoa
1/4 teaspoon salt

In a small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine egg white, 3/4 cup sugar, oil, corn syrup, vanilla, and coffee. Beat until well blended. Combine the flour, cocoa, and salt. Gradually add to coffee mixture.

Roll into 1-in balls. Place 2 in. apart on a ungreased baking sheet. Flatten to 1/4-in. thickness with a glass dipped in remaining sugar. Bake at 350F for 5-7 minutes or until center is set. Remove to wire racks and cool. Store in an airtight container. Yields: 3 1/2 dozen cookies.

Now it’s time to head to the kitchen and satisfy your sweet tooth.

Happy baking!