Peanut Butter Easter Eggs Church Recipe

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One of the most fun food scenes - Amish peanut butter eggs - I have seen in all my years exploring Amish settlements was when I stumbled into a little Amish confectionery tucked away into a house near Cherry Creek, New York. As it happened, it was right before Easter and the Amish woman was hard at work making all of these mouth-melting chocolate candies: peanut butter eggs, chocolate bunnies, maple candies….wow, this place would have made Willy Wonka envious.

I'd love to go back there someday around Christmas to see what she is whipping up. This bakery confectionery also is the only place I have ever drank a glass of tree sap. She had a pitcher of cold sap and I drank a glass of it. It was refreshing. The Amish there ascribe health benefits from drinking straight sap.

I remember when we lived in a house that had a maple tree in our front yard and our then two year-old daughter asked if "we could put a faucet in the tree so that we could get maple syrup." Pretty clever. I wish it were that easy!

Our friend Jessica recreated this recipe and got some super photos. I mean, the above ones were slightly larger and made in mass, but what if you want to just make a few for your home this Easter. As Jessica proved, definitely doable. Here is a photo essay of her peanut butter egg journey. And I tried these eggs when she was done and, holy cow, they were amazing. Someday, if I get to Heaven, I hope to find a gazillion of these eggs. They are super.

The recipe's ingredients are very basic, but amazing flavor springs forth!

Anything with graham cracker crumbs has to be amazing.

This is when the eggs are "naked" before their chocolate exterior has been applied.

The eggs are putting on their chocolate clothes in the above photo!

Okay, here is a recipe that a lot of Amish cooks use for some fun peanut butter eggs.

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🥚 Ingredients
📋 Instructions
🐇 Additional Easter Recipes
🖨️ Full Recipe

🥚 Ingredients

¾ cup creamy peanut butter
½ cup butter, softened
½ teaspoon vanilla extract
2-⅓ cups confectioners' sugar
1 cup graham cracker crumbs
1-½ cups dark chocolate chips
2 tablespoons shortening

📋 Instructions

In a large bowl, beat peanut butter, butter and vanilla until blended.
Gradually beat in confectioners' sugar and cracker crumbs.
Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
Chill 30 minutes or until firm.
On low heat, melt chocolate chips and shortening; stir until smooth.
Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets.
Chill 30 minutes.
If desired, decorate eggs with icing.
Let stand until set.
Store in airtight containers in refrigerator.

🐇 Additional Easter Recipes

> Amish Easter Crumb Cake

Crumbly Easter Cake is the one dessert I suggest serving! This recipe will ensure your guest just crumble waiting for the dessert course!

> Amish Easter Leftovers: Snoozer Sandwiches

Because Easter Ham deserves a second chance at life - and you can do this while sleep walking in your Easter food coma.

> Amish Ham & Cheddar Waffles for Easter

Pairing Meat with waffles is a favorite - why not leftover Easter Ham?

> Amish Easter Ham Recipe

Well... we can't keep referring to leftover Easter Ham and not give you an actual recipe!

🖨️ Full Recipe

Amish Peanut Butter Easter Eggs

Mouth-melting chocolate peanut butter eggs that are absolutely perfect for Easter time.

Prep Time 1 hr

Total Time 1 hr

Course Dessert

Cuisine Amish

¾ cup creamy peanut butter
½ cup butter softened
½ tsp vanilla extract
2-⅓ cups confectioners' sugar
1 cup graham cracker crumbs
1-½ cups dark chocolate chips
2 tbsp shortening

In a large bowl, beat peanut butter, butter and vanilla until blended.
Gradually beat in confectioners' sugar and cracker crumbs.
Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
Chill 30 minutes or until firm.
On low heat, melt chocolate chips and shortening; stir until smooth.
Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets.
Chill 30 minutes.
If desired, decorate eggs with icing.
Let stand until fully set.
Store in airtight containers in refrigerator.

Let us know how it was!

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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