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Gram Cooper’s Giant Chocolate Peanut Butter Easter Eggs Recipe

I am excited to share with you one of our family’s most treasured recipes. This chocolate peanut butter Easter egg recipe makes the most delicious Easter eggs EVER and it comes from my precious grandmother, Shirley Mae. Before I share all the details, let me tell you just a little about Gram Cooper.

She is not your stereotypical grandmother. Not feeble or tired but rather a powerful force of nature. Gram is grit, determination, and strength. A true matriarch who reigns with open arms, a full heart, and high expectations that her girls will do their best and be their best.

She was born and raised a Mainer, as was I, but now we both call the Tennessee mountains home. These two regions have impacted the way our families eat in a big way.

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As the matriarch of our family, Gram holds a lot of coveted recipes including her clam chowder and chicken soup recipes which have seen all of us through our childhoods and on. When I catch a cold I still want a steaming bowl of Gram’s chicken soup with its creamy broth all loaded with love. And she still shows up with it.

Every time our family gathers at Gram’s the first question out of our mouths is, “Is the chowder ready?” Followed by a hopeful, “Did you make Whoopie Pies?”

It’s no wonder my first word was grandmother.

Today, I am sharing her recipe for Easter Eggs loaded with silky peanut butter goodness and dipped in chocolate. Buttercream frosting flowers dress them up for Easter making them perfect for gifting.

Gram Cooper’s Peanut Butter Easter Egg Recipe

Makes 15 Giant Easter Eggs or 30 Large Eggs

Ingredients:

  • 10 1/2 cups powdered sugar
  • 5 sticks of oleo (margarine) or butter if you want them extra creamy
  • 2 cups peanut butter (Gram says this has to be Peter Pan peanut butter)
  • 2 packages of chocolate chips
  • 1 slab paraffin

How To Make Homemade Peanut Butter Easter Eggs

  1. Line two cookie sheets with wax paper and set them aside.
  2. Melt oleo and peanut butter together on low. Don’t let it get too hot. Just warm enough to melt.
  3. Pour into the bowl of powdered sugar. Combine well using clean hands. (Be careful not to burn yourself.)
  4. Shape into Easter Eggs.
  5. Place Peanut Butter Eggs on prepared cookie sheets.
  6. Freeze for twenty minutes.
  7. While the eggs are freezing, melt the paraffin wax and chocolate chips in a double boiler until completely melted and smooth. Let it sit at least five minutes before dunking your eggs.
  8. Gently drop cooled eggs into chocolate one at a time. Spoon chocolate when needed to coat completely and return to cookie sheet.
  9. Immediately add sprinkles or coarse sea salt or once cooled decorate with buttercream frosting.
  10. Cover and keep refrigerated until ready to gift.

Mix it up: For fun consider adding half a cup of one of the following to your peanut butter mix.

  • Rice Krispies
  • Crushed Graham Crackers
  • Mini M&M’s
  • Reeses Pieces

This Peanut Butter Easter Egg Recipe is part of a treasured and delicious family tradition in our home and we hope you’ll consider making these a tradition for your family too. They are fun to make together and a true joy to share with loved ones. Happy Easter!

Other Easter Posts for You

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