Peanut Butter Balls/Eggs

Marie Ward


I have been making these since my kids were small. The real story begins with my sister. I gave her the recipe about 30 years ago. Every Easter she calls me on the phone and ask me for the recipe. It is a tradition! If she doesn't call and ask for the recipe I call her. So funny, but makes me feel good when she calls and we get to laugh once again about how she always loses the recipe!!

pinch tips: Parchment Paper Vs Wax Paper



About 38 depends on how large you make them.


25 Min


No-Cook or Other


1 box
confectioners' sugar
8 Tbsp
(soften) salted butter (this is one stick)
1 tsp
vanilla (pure)
1 jar(s)
18 oz. creamy jiff peanut butter
1 pkg
12 oz. or more milk chocolate or semi-sweet chips
2 Tbsp
vegetable oil (may need a little more)

Directions Step-By-Step

With hand mixer blend together the soften butter, peanut butter and vanilla. Add the box of confectioners' sugar and mix together with hands until it looks like a thick cookie dough. Make your balls the size of a large walnut or whatever size you would like.
Coating For Balls/Eggs

Melt the chips in the micro wave on defrost (this will depend on the watt of your oven on how long it will take to melt). Keep checking the chips and stirring until they are melted. Add the oil and stir.
Line a cookie sheet with wax paper. Dip each ball/egg in the melted chocolate to coat. I use a fork when dipping them. Put them on the wax paper to set. You can put them in the refrigerator to set if you want. you can pipe flowers or names on them if you are making them as eggs. Most of the time I just make the balls.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy