Love the Chocolate Peanut Butter Eggs that churches make around Easter time? These Southern Church Peanut Butter Eggs are just like those, they’re perfect and taste amazing!
Ok, ok, before anyone looses their mind (because this is the internet and people will), I know I titled these “Southern Church Peanut Butter Eggs” but I’m sure the churchs in the north also make tasty peanut butter eggs. I just live in the south and when I think of these peanut butter eggs, I think of little southern ladies in little southern churches making peanut butter eggs! haha So that’s why I named them that!
So question! Do the churches where you live make/sell giant peanut butter eggs for Easter? The churches around here have been making them for as long as I can remember except the number of churches that makes them seems to have dwindled down lately. I’ve only seen them from one church this year and every time I see them for sale the peanut butter ones are always gone!
That’s what happened last Saturday! We went out to eat for lunch, and there on the counter was a lovely stack of chocolate eggs! I picked and searched through them all and ALL OF THE PEANUT BUTTER ONES WERE GONE! YEP! GONE! I was so sad.
Now I haven’t been craving sweets very much this pregnancy, but I wanted a peanut butter egg!
Well I wanted a peanut butter egg and I wanted to get Thomas one. However, there were no peanut butter eggs to be found.
So what does one do when they can’t find tasty southern church Easter peanut butter eggs? You make them at home!
They’re easy to make and the longest part of the entire process is letting these little eggs cool in the fridge before dipping them in chocolate.
Make these giant or make them small. Either way, they’re going to be tasty!
If you’re looking for a nut free version of these peanut butter eggs, my friend Kristen from Comfortably Domestic made a sun butter version of my recipe and you an find it here! It’s perfect safe for anyone with nut allergies!!
Southern Church Peanut Butter Eggs
- 1 cup butter
- 1 1/2 cups smooth peanut butter
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- 24 ounces melting chocolate wafers
- 15 sugar flowers (optional)
In a medium sauce pan, melt the butter and peanut butter together over medium heat.
Once the butter and peanut butter mixture is melted pour it into another large bowl.
Stir in the vanilla.
Stir in the powdered sugar until well combined.
Place into fridge for 30 minutes.
Remove from fridge and roll dough into large egg shapes
I normally get about 15-16 eggs. Roll smaller eggs to get more.
Lay eggs on a tray that has been lined with paper towels. The paper towels will soak up some of the oils.
Place eggs on tray with paper towels and place into the fridge to 2-3 hours.
Remove eggs from fridge.
Melt chocolate according to package directions.
Dip each egg into the chocolate and tap off excess.
Place eggs onto a tray lined with parchment paper.
Top each egg with a sugar flower.
Let chocolate eggs dry until Chocolate hardens.
This post WAS NOT SPONSORED but here are the brands I liked to use for my peanut butter eggs:
- Sugar – Dixie Crystals
- Butter – Land O Lakes
- Peanut Butter – JIF
- Sugar flowers and Melting Chocolate – Wilton