Easter Egg Truffles from Kelli's Kitchen


Course Dessert
Keyword candy, easter


  • 2 Cups Peanut Butter I used Peter Pan Creamy
  • ½ Stick of Butter I ended up using ¾ of a stick
  • 1 teaspoon Vanilla
  • 4 Cups Confectioner’s sugar I used Imperial
  • 16 oz. good melting chocolate I recommend a less sweet chocolate because the “insides” are so sweet!
  • Small amount of White Chocolate chips or almond bark Optional


  1. Using a mixer, blend peanut butter and ½ stick butter.
  2. Add 2 Cups of the powdered sugar and mix well.
  3. Add teaspoon of vanilla and mix.
  4. Add final 2 Cups of powdered sugar and blend. It could be dry, like mine was. Try adding more peanut butter or more butter.
  5. The mixture should be firm and able to be packed into a tablespoon or shaped by hand into an egg shape.
  6. Push them out of the spoon and place the shaped eggs on parchment paper on a baking sheet. Covering with a clean tea towel and place them into the freezer for an hour.
  7. Meanwhile, melt chocolate and 2 tablespoons Crisco shortening in a double boiler and keep stirring until smooth. Do not let the boiling water in the bottom pot touch the bottom of the top pot.
  8. Take the “eggs” out, 2 by 2, and dip them in the hot chocolate. Place them on a wire rack over a baking sheet covered in parchment paper.
  9. Put chocolate dipped eggs back in the freezer for 30 minutes to set.
  10. Bring them out again. Melt some white chocolate chips or almond bark and string it over the truffles with a spoon.
  11. Keep the truffles refrigerated.