white chocolate peanut butter eggs (2)

Makes 4 dozen, maybe a few more!


18 oz peanut butter

8 oz cream cheese

2 sticks butter

7-8 cups powdered sugar

32 oz white candy melts (you can also use chocolate chips if you prefer, but these tend to harden up fast. The melts stay melted for quite awhile while you are coating)

2 Tbsp shortening


Cream the cream cheese and butter. Add the peanut butter. Slowly had the confectioner’s sugar. If the batter is too sticky, add more confectioner’s sugar, a little at a time so it is easy to roll.

Take a small amount and form into a log. Place on a 10 X 15 sheet pan covered with wax paper. After all are rolled, place in frig for approximately 3 hours (or longer).

uncoated eggs2

When ready to coat, melt your chocolate with shortening in a microwave safe bowl, 20 seconds at a time, mixing really well after each 20 seconds. It melts pretty fast and you most likely only need to do about 3 times. Be careful because it will burn.

Drop an egg in the chocolate and use fork to lift up to rim and tap rim to shake off excess Lay on a wax paper lined sheet pan. You will need two sheet pans for this recipe.


Picture on the left still has some melts which aren’t fully melted. Just keep stirring. The picture on the right is when the chocolate is fully melted. I used 24 oz of candy melts and it took 2 minutes one time in the microwave stirring and mashing down until fully melted.


3 Comments Add yours

  1. Lisa Gidaro says:

    Thank you Sherry! So glad they liked them!

    Liked by 1 person

  2. Sherry says:

    I made these eggs today.Everyone loved them

    Liked by 1 person

  3. Leslie Nichole says:

    Yum! I bought a couple homemade peanut butter eggs from a lady I work with. They are so cute and perfect for Easter.

    Liked by 1 person

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